Makes about 18 donuts
For those fans of watermelon sprinkled with flaky sea salt, this upgraded version of our favorite summer treat is for you! The salty cheese enhances the sweetness of watermelon, while the lime juice and cilantro brighten it and the jalapeño and paprika add complexity and heat. We also love this vinaigrette tossed with salads and even served with grilled chicken.
1 ½ cups all-purpose flour (260g)
½ cup whole wheat flour (75 g)
¾ cups granulated sugar (170 g)
2 teaspoons baking powder
½ teaspoon fresh ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 teaspoon kosher salt
1 ¼ cup buttermilk
1 eggs, beaten
2 teaspoons pure vanilla extract
5 Tablespoons butter, melted and slightly cooled
For the Coating:
½ cup sugar
1 teaspoon ground cinnamon
Preheat the oven to 350 degrees and spray donut pans with nonstick cooking spray.
In a medium bowl, whisk together the flours, sugar, baking powder, nutmeg, cinnamon, ginger and salt; set aside.
In a separate bowl, whisk together the buttermilk, eggs, vanilla and melted butter. Fold the dry mixture into the wet mixture with a rubber spatula and stir until just combined. Fill a piping bag or ziplock bag with batter and snip the corner of the bag. Fill each donut cup about half full, just to the top of the raised center. Bake for 8-10 minutes or until the donuts spring back when touched.
Transfer to a wire rack and let rest for 5 minutes. Whisk together 1/2 cup sugar and 1 teaspoon cinnamon and pour into a shallow bowl. When donuts are cool enough to handle, but still warm, roll them in the cinnamon sugar to coat well. Serve warm.