Ashley | Baker By Nature

For the Brown Butter Donuts:
Preheat oven to 350 degrees (F). Generously spray a 6 mold donut pan with non-stick spray; set aside.
Place the butter in a small saucepan over medium-heat. Cook butter, stirring frequently, until it's turned golden brown and smells slightly nutty. Remove from heat and set aside.
In a medium-sized bowl combine the flour, salt, baking powder, and nutmeg; set aside. In a separate medium-sized bowl combine the browned butter and sugar; beat well. Whisk in the egg and vanilla. Stir in the milk.
Using a rubber spatula, gently fold the dry ingredients into the wet mixture, being sure not to over mix.
Spoon or pipe the donut batter into the prepared pan and bake for 10 to 11 minutes, or until the doughnuts spring back when lightly pressed. Allow the donuts to cool in the pan for 5 minutes before gently unmolding them and transferring them to a cooling rack.
In the meantime, make the cinnamon sugar coating.
For the Cinnamon Sugar Coating:
Melt the butter in a small pan over medium-heat. You can also melt it in the microwave, if desired.
Once melted, transfer the butter into a wide, shallow bowl and set aside. In a separate bowl combine the sugar and cinnamon; set aside.
Assembly:
When the donuts are cool enough to handle, dip them in the melted butter, being sure to coat both sides and the edges, then roll the donut in the cinnamon sugar mixture.