Baked Cinnamon-Sugar mini Doughnuts

Saturday has been, so far, brisk and breezy and rain-soaked. The sky is a gorgeous churning mix of cadet blue and sad-sea grey.

I am so content right now. There is something peaceful about the autumn rain and its haunting wind; they carry a wistful sadness...one which I feel I can relate to in some inexplicable way.

Currently I'm listening to a rather broodingly-gorgeous mix of Keren Ann and Carla Bruni songs, making my way through a second pot of Sumatran coffee and simply enjoying the first beautiful, pensive weekend of fall.

I also happen to have a few of these little doughnuts left from yesterday. I had to hide them from my lazy self by placing them inside a cookie jar and shoving the jar behind several boxes of cereal. (I knew they'd be safe there because those boxes of cereal are old and stale and make me feel guilty every time I open the cupboard of shame.)

But I've made it through the weekend cleaning rounds so I'm now able to repel any negative feelings and enjoy the still-delicious, cinnamon-y bliss of guilt free baked doughnuts.

And boy do I have a treat coming up this week. The antique caramel cake recipe is coming soon!! This cake was savagely incredible. It feels like a huge present that I can't wait to share, yet I love teasing you about it, constantly.  Love you. xo ;)

Cinnamon Sugar Doughnuts
yields about 24 mini doughnuts

for the doughnuts
1 1/2 cups all-purpose flour
3/4 teaspoon baking Powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon (I wanted a strong kick of cinnamon. If you prefer less, reduce amount to 1/2 teaspoon)
1/4 cup buttermilk (well-shaken)
1/4 cup half & half cream (or whole milk)
6 Tablespoons unsalted butter, softened to room temperature
1/2 cup granulated sugar
1 egg

for the coating
1/4 cup (that's 1/2 a stick) unsalted butter, melted
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon

method
Preheat the oven to 350 F. Butter the mini doughnut pan wells.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon; Set aside. 
In a separate, smaller mixing bowl, whisk together the buttermilk and cream (or milk, if using). Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, beat together the butter and sugar for about 2 minutes on medium speed. Scape down the sides of the bowl and and the egg. Beat for another minutes on medium speed. 
On low speed, add the flour mixture in three increments, altering with the milk mixture and beginning and ending with the flour. Beat each addition until it's just blended. (Over-beating will cause the doughnuts to be tough and dense.)
Pour a scant Tablespoon of batter into each buttered well. {Note: I found it easier to scrape the dough into a pastry bag and pipe into the wells.} 
Bake for 7-8 minutes, until a toothpick inserted into a center doughnut comes out clean. Transfer the pan to a *cooling rack. Use a paper towel to swipe off the pan. Re-butter the wells and finish off the rest of the dough. 

As the doughnuts are baking, prepare the coating. In a large, shallow bowl, whisk together the sugar and cinnamon.

*As soon as the doughnuts are cool enough to handle, dip each one into the melted butter. Roll buttered doughnuts through the cinnamon/sugar mixture until coated. 

The doughnuts are best enjoyed as soon as possible, but are still quite good on the second day (If they manage to last that long!)

Adapted from Williams-Sonoma