Preheat oven to 350° F. Place a rack in the center of the oven.

In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, Clabber Girl Baking Powder, Clabber Girl Baking Soda, salt, and nutmeg.

Mix in 1/4 of the dry ingredients to the butter mixture. Then mix in a third of the milk. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don’t overmix.

Spray the individual bundt pans with non-stick cooking spray. Fill about 1/2 full with batter (these will rise quite a bit). Bake for about 13 minutes or until the tops spring back when pressed gently with a finger. Cool on a rack for about 10 minutes and remove from the pan. Invert the pan, hold at an angle and give it one firm whack on the counter, repeating until all the doughnuts pop out.

Cinnamon Sugar Dusting: Melt the butter over low heat – do not let it boil. Whisk together the sugar and cinnamon. Brush the doughnuts all over with the melted butter, and then roll them in the cinnamon sugar.

* I recommend using powdered sugar for the cinnamon sugar, where available (regular sugar works fine also). Powdered sugar is milled extra fine for a smooth, velvety texture.

Yields: 62 mini doughnuts or 32 regular sized ones.

Recipe by Mani Niall – Mix it up with Mani