Ingredients:

  • 2 cups (250g) All-purpose flour
  • 3/4 cup (150g) Granulated white sugar
  • 2 tsp Baking powder
  • 1 tsp Salt
  • 1 tsp Ground cinnamon
  • 3/4 cup (180ml) Whole milk, room temperature
  • 2 Large eggs, room temperature
  • 2 tbsp (28g) Unsalted butter, melted
  • 1/4 cup (60g) Full-fat Greek yogurt
  • 2 tsp Pure vanilla extract
  • 1/2 cup melted butter
  • 1/2 cup sugar
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease your donut pan thoroughly with butter or non stick spray.
  2. Whisk the 2 cups of flour, 3/4 cup sugar, baking powder, salt, and 1 tsp cinnamon in a large bowl.
  3. Combine the room temperature milk, eggs, yogurt, 2 tbsp melted butter, and vanilla in a separate jug.
  4. Fold the wet ingredients into the dry using a spatula. Stop as soon as the last streak of flour disappears.
  5. Transfer the batter into a piping bag or a large plastic bag with the corner snipped off.
  6. Pipe the batter into each cavity, filling them about 3/4 of the way up.
  7. Bake for 9 to 10 minutes until the tops spring back when lightly touched.
  8. Cool the donuts in the pan for exactly 5 minutes, then turn them out onto a rack.
  9. Mix your 1/2 cup sugar, 1 tbsp cinnamon, and 1/2 tsp nutmeg in a shallow bowl.
  10. Dip each warm donut into the 1/2 cup of melted butter, then immediately roll it in the sugar mixture. Wait for the sugar to set for 2 minutes before eating.