Just so, I tell you, there will be more joy in heaven over one sinner who repents than over ninety-nine righteous persons who need no repentance. - Luke 15:7
2 3/4 c AP flour
1 c white sugar
1/4 c cornstarch
1 T baking powder
1 t salt
3/4 t cinnamon
1/4 t ginger
1/4 t ground nutmeg
1 c buttermilk
1 stick salted butter, melted
2 large eggs plus 1 large yolk
Sugar dip
1 c Turbinado sugar
1 stick salted butter, melted
Adjust oven rack to middle position and heat oven to 400 degrees.
Spray 12-cup muffin tin with vegetable oil spray.
Whisk flour, sugar, cornstarch, baking powder, salt, cinnamon, ginger and nutmeg together in bowl.
Whisk buttermilk, melted butter, and eggs and yolk together in separate bowl.
Add wet ingredients to dry ingredients and stir with rubber spatula until just combined.
Scoop batter into prepared tin.
Bake until doughnuts are lightly browned and toothpick inserted in center comes out clean, 19 to 22 minutes.
Let doughnuts cool in tin for 5 minutes.
Sugar dip
Remove doughnuts from tin.
Working with 1 doughnut at a time, dip in melted butter, then roll in sugar, pressing lightly to adhere.
Use your hand to press the sugar onto the doughnuts to coat them completely.
Transfer to wire rack to cool.
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