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To get the flavor and texture of a doughnut with the ease of a muffin, we add an extra egg yolk to the batter and cut all-purpose flour with cornstarch to create a tender, cakelike crumb. A hot oven helps replicate the crispy edges of a traditional deep-fried doughnut, and a final coating of melted butter followed by a roll in cinnamon sugar creates a rich, sugary exterior.
MAKES 12 DOUGHNUTS
In step 3, brush the doughnuts generously, using up all the melted butter. Use your hand to press the cinnamon sugar onto the doughnuts to coat them completely.
DOUGHNUTS
2 3/4 cups (13 3/4 ounces) all-purpose flour
1 cup (7 ounces) sugar
1/4 cup cornstarch
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup buttermilk
8 tablespoons unsalted butter, melted
2 large eggs plus 1 large yolk
COATING
1 cup sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter, melted
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