Preheat oven to 350°F/175°C. Grease a donut pan with butter or baking spray.
Whisk together the flour, light brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl.
125 grams all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 106 grams light brown sugar, ½ teaspoon kosher salt
Combine buttermilk, egg, melted butter and vanilla extract in a jug and whisk until smooth.
Pour buttermilk mixture into dry mixture and fold in until all incorporated. Make sure there are no flour pockets.
Pipe the batter into the cavities, filling each ¾ of the way. Bake for 11-13 minutes, until golden brown and springy to the touch. After 5 minutes take out each donut and let cool on a wire rack, before pouring the next batch in. I like the re-grease the pan before I refill it.
Cinnamon Sugar
Mix the cinnamon and sugar together in a small bowl.
150 grams sugar, ½ tablespoon ground cinnamon
Use a pastry brush to gently brush each warm doughnut with the melted butter, then dip into the bowl of cinnamon sugar and cover it completely. Set aside to cool completely.
115 grams butter
Video
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method.Butter: I use European style butter in my recipes. Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.Buttermilk: No buttermilk on hand? You can substitute it for sour cream.Storage: Keep the donuts in an airtight container and keep in the fridge for up to 3 days. You can freeze the donuts for up to 3 months, let them defrost overnight in the fridge before eating.