Prep 17 mins
Cook 12 mins
King Arthur's Flour baking catalog (www.kingarthurflour.com; 800-827-6836) sells baking pans for making these regular or miniature doughnuts. The pans look like muffin pans with forms for making the holes in the doughnuts. Take a batch or two of these to your next feed-a-cop party. Makes 6 regular doughnuts or 24 mini-doughnuts
- 4 tablespoons unsalted butter (see note)
- 1 cup cake flour
- 1⁄2 cup granulated sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon ground nutmeg (fresh ground is best)
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 3 tablespoons dried buttermilk baking mix
- 2 eggs
- 6 tablespoons English brown ale (please don’t use American alcoholic fizzy-water)
- powdered sugar
- Preheat oven to 375°F.
- Melt the butter and let cool.
- Sift the flour, sugar, baking powder, nutmeg, cinnamon, salt and buttermilk powder together in a large mixing bowl.
- In a separate bowl, whisk together the eggs, melted butter and beer until well blended.
- Grease the doughnut pan (or a mini-Bundt pan) with a generous amount of butter or vegetable shortening.
- Pour the liquid blend into the dry ingredients all at once, and mix just until blended (do not overmix, or the doughnuts will be tough).
- Fill each doughnut form half-full.
- Bake on the middle rack for 8 to 9 minutes for miniature doughnuts, 9 to 12 minutes for regular-size doughnuts.
- The doughnuts should not be browned on top.
- Remove pan from oven, let cool for a minute, remove from pan and roll in powdered sugar.
- Note: Use real butter or stick margarine.
- Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.