Although I'm writing them up as baked cinnamon doughnuts, I've seen similar recipes claim that they're of French breakfast provenance. I like to imagine handsome Parisian families starting off their day in sunny apartments with flowers on the kitchen bench next to the little cakes, although whether it's all true I can't say for sure. What I can tell you that these cinnamon doughnuts pair so well with coffee (or tea) that they're always welcome at my weekend table, and that anyone who's lucky enough to wake up with you is certain to feel the same.
1/3 cup butter, room temperature
1/2 cup sugar
1 egg, beaten
1 1/2 cups flour
2 1/4 teaspoons baking powder
1/4 teaspoons salt
1/2 teaspoon nutmeg
1/2 cup milk
3 tablespoons butter, melted
1/2 cup sugar
1 tablespoon cinnamon
1. Preheat oven to 350 degrees.
2. Coat donut pan generously with nonstick cooking spray. Set aside.
3. Cream together butter and sugar until fluffy. I do this in my food processor. Add egg; mix well.
4. Sift (if it's not too much trouble) flour, baking powder, salt and nutmeg together. Add dry ingredients alternately with milk.
5. Transfer to a piping bag or ziplock bag with the corner snipped off to create a make-shift one.
6. Fill the donut tins half full. Bake for 15-20 minutes.
7. Take out of pan immediately and swirl tops into melted butter, then sugar and cinnamon mixture.
*Makes 6-7 big donuts | These work just as well in a muffin tin, too!