Baked Doughnuts - vinegar

Method

• 1.) Preheat oven to 375 degrees F.
• 2.) Spray a doughnut pan with non-stick cooking spray.
• 3.) Measure the vinegar and combine with milk and let the mixture sit while working with other ingredients.
• 4.) In a medium mixing bowl, combine flour, sugar, baking powder, nutmeg, salt, and cinnamon.
• 5.) Make a well in the center of the dry ingredients and add beaten eggs, canola oil, and the milk/vinegar mixture.
• 6.) Stir just to combine, DO NOT OVERMIX!
• *There are two ways that the batter can be transferred to the doughnut pan. Personally I like to scoop the batter into a Ziploc bag, snip off the corner of the bag and pipe it in. Otherwise, if you are more coordinated than I am, feel free to simply spoon the batter in.
• 7.) Transfer batter by method of your choosing to the doughnut pan.
• 8.) Bake for 10 to 12 minutes or until a toothpick inserted comes out clean.
• 9.) Let cool in pan for 2 or 3 minutes.
• 10.) Lightly loosen the edges of the doughnuts to remove them from the pan to a wire rack to cool.
• *If you choose to top your doughnuts, here are a few variations I have used:
• Brush doughnuts with melted butter, then toss with a mixture of cinnamon and sugar.
• OR...
• Toss warm doughnuts with powdered sugar.
• OR...
• Mix up 1 1/2 cups of powdered sugar, 1 teaspoon of vanilla, and 1-2 Tablespoons of water to make a frosting/glaze. Once glaze has set for a minute, top with sprinkles.