Cooking Instructions
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Step 1
Stir
All-Purpose Flour (95 g)
,
Dark Brown Sugar (110 g)
,
Butter (90 g)
,
Chopped Pecans (35 g)
,
Ground Cinnamon (3 g)
and
Ground Nutmeg (1 g)
together thoroughly in a mixing bowl until it is a uniform mixture. Set it in the refrigerator while you work on the donuts.
Step 2
Preheat the oven to 350 degrees F (176 degrees C) and spray two donut pans, each with 6 molds, really well with
Non-Stick Baking Spray (as needed)
.
Step 3
Whisk the
All-Purpose Flour (165 g)
,
Baking Powder (7 g)
,
Ground Cinnamon (3 g)
, and
Salt (1 pinch)
together in a bowl to aerate the dry ingredients.
Step 4
Set up a stand mixer with the paddle attachment and combine the
Dark Brown Sugar (165 g)
and
Butter (30 g)
in its bowl. Beat them together until fluffy.
Step 5
Add in the
Buttermilk (120 mL)
and
Egg (1)
. Finally, slowly add in the dry ingredients until you have a soft, sticky batter.
Step 6
Transfer the batter to a piping bag and pipe a thick, single layer into each of the molds. You should get an even dozen.
Step 7
Take out the topping mixture and crumble it up. Sprinkle a thick layer on top of each donut and press the crumbs firmly into the donut batter so that it all holds together.
Step 8
Bake them on the same rack of the oven for 15 minutes, until golden brown on top and fluffy.
Step 9
Let them cool a few minutes, then transfer them to a rack to cool completely. Serve immediately with coffee! They also keep really well for a couple of days sealed in a container.
