2 cups cake flour, sifted 
3/4 cup granulated sugar 
2 tsp. baking powder 
1/4 tsp. ground nutmeg 
1 tsp. salt 
3/4 cup buttermilk 
2 eggs, lightly beaten 
2 tbsp. butter, melted 

Preheat oven to 425*F. Spray doughnut pan with nonstick cooking spray. 

In a large mixing bowl, sift together cake flour, sugar, baking powder, nutmeg and salt. 
Add buttermilk, eggs and butter. Beat until just combined. Fill each doughnut cup 
approx. 2/3 full. 

Bake 7-9 minutes or until the top of the doughnuts spring back when touched. 
Let cool in pan for 4-5 minutes before removing. Finish doughnut with chocolate glaze, 
cinnamon sugar or confectioners’ sugar. Doughnuts are best served fresh. 

Makes 12 doughnuts 

VARIATIONS: 

Cinnamon Sugar 

2 tbsp. granulated sugar 
1 tbsp. ground cinnamon 
2 tbsp. butter, melted 

In small bowl, mix sugar and cinnamon together and dip the baked doughnut in melted butter. 
Roll in cinnamon sugar mixture to coat. 

Chocolate Glaze 

1/4 cup semisweet chocolate chips 
1 tbsp. butter 
1 tbsp. corn syrup 
1 tsp. hot water 

Microwave chips, butter and corn syrup on 50% power for 1 minute, stirring frequently 
until completely melted. Stir in hot water until the glaze is thick smooth. Add more water, 
a tsp. at a time to thin if glaze is too thick. Immediately glaze doughnuts. 

Confectioners Sugar Doughnuts 

Place 2/3 cup confectioners sugar in plastic bag. Add a doughnut, seal the bag and 
shake to coat. Repeat with remaining doughnuts.