These donuts are great to serve to a crowd, at a breakfast meeting, or just to have as a snack if you’re craving something sweet. And you’d never know they weren’t fried in oil. They’re so delicious and they even have the quintessential white ring around the outside that gives them an authentic old fashioned look!
Preheat your oven to 425 degrees Fahrenheit and grease a donut pan with some oil spray.
Add the flour, sugar, baking powder, nutmeg, cinnamon and sea salt to a large bowl and whisk them together until they’re combined.
In a separate bowl or a large liquid measuring cup combine the buttermilk, eggs, and oil, whisking them together with a fork.
Dump the wet ingredients into the dry ingredients. Using a rubber spatula, fold the wet ingredients into the dry ingredients until a batter begins to form and the flour begins to disappear.
Be careful not to over-mix as this will make the donuts tough and dry. Stop mixing as soon as the last streak of flour disappears and spoon the batter into the piping bag fitted with a large round tip.
Pipe a small amount of batter into each of the 12 greased donut cups in a circular motion and be careful not to over-fill. This batter rises up quite a lot so filling the cups only half-way works perfectly.
Bake the donuts at 425 degrees Fahrenheit for about 7-9 minutes. This recipe makes 24 donuts so you’ll have to repeat this process again a second time unless you have two donut pans.
As soon as the donuts have browned slightly on the tops and they spring back to the touch, remove them from the oven and tip them out of their tins. Mix the remaining 1/2 cup sugar and 2 tsp cinnamon together in a bowl and as soon as you’re able to handle the donuts without burning your hands, dip each side into the cinnamon sugar mixture and set them on a cooling rack to cool completely.