Donuts
2 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 cup whole milk
2 eggs
4 tablespoons unsalted butter, melted
2 teaspoons Vanilla
Sweet Mustard Glaze
1/2 cup (1 stick) unsalted butter, melted
2 1/4 cups confectioners’ sugar
2 teaspoons Vanilla
2 tablespoons whole milk
1/4 cup yellow mustard
from McCormick.com with a couple of notes from Dick Daniels
Preheat oven to 425°F. For the Donuts, spray 12-count donut pan with no stick cooking spray. Set aside. Mix flour, sugar, baking powder, cinnamon, nutmeg and salt in large bowl. Add milk, eggs, butter and vanilla; stir just until well blended, being careful not to overmix. Spoon batter into prepared pan, using about 1/4 cup for each donut. I used a gallon plastic baggie, poured in batter, made small cut in corner. Bake 7 to 8 minutes or until golden and toothpick inserted in center comes out clean. Remove donuts from pan; cool slightly. Meanwhile, for the Glaze, mix all ingredients in medium bowl until well blended and smooth. Dip cooled donuts in glaze to coat. Place donuts on wire rack set over a baking sheet or wax paper. Sprinkle with your favorite toppings, such as crumbled cake or vanilla wafer cookies, crushed pretzels, or sprinkles. I cut glaze recipe in half and it was plenty. Also I used crushed pretzels for the topping.
