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1.) Preheat oven to 375 degrees F.
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2.) Spray a doughnut pan with non-stick cooking spray.
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3.) Measure the vinegar and combine with milk and let the mixture sit while working with other ingredients.
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4.) In a medium mixing bowl, combine flour, sugar, baking powder, nutmeg, salt, and cinnamon.
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5.) Make a well in the center of the dry ingredients and add beaten eggs, canola oil, and the milk/vinegar mixture.
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6.) Stir just to combine, DO NOT OVERMIX!
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*There are two ways that the batter can be transferred to the doughnut pan. Personally I like to scoop the batter into a Ziploc bag, snip off the corner of the bag and pipe it in. Otherwise, if you are more coordinated than I am, feel free to simply spoon the batter in.
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7.) Transfer batter by method of your choosing to the doughnut pan.
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8.) Bake for 10 to 12 minutes or until a toothpick inserted comes out clean.
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9.) Let cool in pan for 2 or 3 minutes.
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10.) Lightly loosen the edges of the doughnuts to remove them from the pan to a wire rack to cool.
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*If you choose to top your doughnuts, here are a few variations I have used:
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Brush doughnuts with melted butter, then toss with a mixture of cinnamon and sugar.
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OR...
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Toss warm doughnuts with powdered sugar.
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OR...
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Mix up 1 1/2 cups of powdered sugar, 1 teaspoon of vanilla, and 1-2 Tablespoons of water to make a frosting/glaze. Once glaze has set for a minute, top with sprinkles.
