Step 1

Combine the butter,, granulated and dark brown sugars in the bowl of a mixer. Cream until very light.

Step 2

Combine the salt and cake flour; add it all at once and mix on medium just until crumbs form. Scrape the sides down and the bottom. Mix briefly.

Step 3

Do not over mix or it will form a paste. Store the crumbs in the fridge while you make the donutbatter.

Step 4

Preheat the oven to 350°F. Spray 9 donut wells in the pans with a non-stick baking release or use regular size muffin tins. Set aside,

Step 5

Whisk together the flur, baking powder, baking soda, nutmeg and salt. Set aside.

Step 6

Beat the butter granulated and brown sugars until very light. Mix in the egg and vanilla. It will probably curdle but that's fine. See my post on How to Avoid Curdled Cake Batter for detailed information.

Step 7

Alternate the flour and sugar starting with the flour. Add the flour 3 times and 2 times for the milk. Add 1/3 of the flour mixture and mix it into the creamed mixture. Follow by half the milk. Then another 1/3 of the flour and the rest of the milk. Add the remaining flour, incorporating everything completely. The batter will be very thick.

Step 8

Remove the crumbs from the fridge and divide them between 9 donut or muffin wells using about 2 tablespoons per well. Press them into the bottoms firmly.

Step 9

Fit a piping bag with a 3/4" plain pastry tip. Pipe the batter over the crumbs coming to the top of the donut pan. Divide equally if using the muffin tins.

Step 10

Bake for 12 to 15 minutes until a tester comes out clean and the edges of the donuts are browning.

Step 11

Cool completely in the pans. Place the cooling rack over a piece of parchment or waxed paper. To keep the crumbs in tact, carefully go around the edges of the wells with a small flexible metal spatula. Lift each donut out of its well and place bottom side up on a cooling rack whic

Step 12

To keep the crumbs in tact, carefully go around the edges of the wells with a small flexible metal spatula. Lift each donut out of its well and place bottom side up on a cooling rack. The crumbs are now on top. Dust heavily with powdered sugar.

Step 13

These will keep for several days if covered. They will need to be redusted with powdered sugar. Freeze without the powdered sugar, well wrapped for several months. Thaw on a cooling rack and sprinkle with powdered sugar.