1 cup (125g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon mayonnaise

1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1 large egg, at room temperature
1/3 cup (65g) packed light brown sugar
1/2 cup (120ml) milk*
2 Tablespoons (30g) unsalted butter, melted
1 and 1/2 teaspoons pure vanilla extract

Topping
1 cup (200g) granulated sugar
1 teaspoon ground cinnamon
1/2 cup (115g) unsalted butter, melted

Run through some cooking oil dap with paper towel on the donut pan or

Spray a donut pan with non-stick spray. Set aside.

Make the donuts: 

1. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. 

2. Whisk the egg, brown sugar, milk together until smooth. Add the melted butter and vanilla, whisking until fully combined. 

3. Pour the wet ingredients into the dry ingredients and mix until just combined. 

Do not over mix. The batter will be very thick.

4. Spoon the batter into the donut cavities (either with a zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2/3 to 3/4 of the way full.

5. Bake for 9-10 minutes or until the edges are lightly browned. 

6. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet. 

7. Bake the remaining donut batter (there is usually enough batter for 1-2 more donuts) and once baked, transfer to the wire rack. 

8. Cool donuts for at least 10 minutes before topping.

Combine the sugar and cinnamon in a medium bowl. 

Dip the donuts in the melted butter, then dunk into the cinnamon sugar mixture coating all sides.
Donuts are best served immediately. 

Leftovers keep well covered tightly at room temperature for up to 2 days. (normally, we finished all in one seating :))