Yield: 6 Sevings
1/3 cup milk + 2 tbsp.
1 1/2 tsp. white vinegar
3/4 cup flour
2 tbsp. cornstarch
1 tsp. baking powder
1/2 tsp. salt
1/3 cup sugar
1 egg, lightly beaten
1 tbsp. butter, melted
For the cinnamon sugar topping:
1/4 cup granulated sugar
1 tbsp. ground cinnamon
2 tbsp. melted butter
1. Preheat oven to 450 degrees. Grease your donut pan and set aside.
2. In a large measuring cup, combine the milk and vinegar and set aside.
3. In a medium sized bow, combine flour, cornstarch, baking powder, salt, and sugar.
4. Stir in the egg and melted butter into the milk and vinegar mixture. Then pour the milk mixture over the flour mixture and whisk until just combined.
5. Transfer batter to donut pan. You can use a spoon to spoon the dough into the individual cavities or put it in a ziploc bag, cut the corner of it, and pipe it into the cavities.
6. Bake for 7 minutes. Let cool in pan for 1-2 minutes when done and remove from pan and set on wire rack to cool completely.
7. In the meantime, in a small microwave safe bowl, melt 2 tbsp. of butter.
8. In another small bowl, combine the sugar and cinnamon and mix together.
9. When donuts are done cooling, brush one half of the donut with the melted butter and dip that side into the cinnamon sugar. Place back on wire rack. Repeat until all donuts have been covered with cinnamon sugar.
10. These donuts taste best the day of but you can still eat them the day after. I wouldn’t keep them longer than two days.
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