I found these donuts to be very simple and delicious.  The texture was delicate and sweet.  I liked the coating of cinnamon sugar and the contrast of soft donut to crunchy sugar.  The slight nutmeg flavor is perfect.

This recipe is from allrecipes.com and I followed it word for word.  Well, I guess I refrigerated the dough for more than an hour.  It was more like 2 hours.  But I don’t consider that a modification.  I consider it more like bad planning.  With the good results I got with the increased chilling, you could probably make the dough the night before and use it in the morning.  I love things you can make ahead of time.

Cinnamon Sugar Cake Donuts

Ingredients

• 2 ½ cups all-purpose flour
• ½ cup white sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 cup milk
• 1 egg, beaten
• ¼ cup butter, melted and cooled
• 2 teaspoons vanilla extract
• 2 quarts oil for deep frying
• ½ teaspoon ground cinnamon
• ½ cup white sugar

Directions

1. In a large bowl, stir together the flour, ½ cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg.
2. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for at least 1 hour.
3. Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C).
4. On a floured board, roll chilled dough out to ½  inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center.
5. Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates.
6. Combine the remaining ½ teaspoon cinnamon and ½ cup sugar in a large re-sealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.  Enjoy with a nice cup of coffee.