1/2 cup (125 mL) Lantic or Rogers Plantation Raw® Sugar
1/3 cup (75 mL) melted unsalted butter
nonstick mini-doughnut pan
1/2 cup (125 mL) Lantic Icing Sugar
1 tbsp (15 mL) milk
1/2 tsp (2 mL) vanilla extract
1 tbsp (15 mL) Lantic or Rogers Plantation Raw® Sugar
1/2 tsp (2 mL) ground cinnamon
Doughnuts: Preheat oven to 375°F (190°C). Grease or spray doughnut pan. Stir milk with lemon juice; let stand for 10 minutes.
Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg until combined. In separate bowl, whisk together egg, milk mixture and vanilla. Whisk in sugar and melted butter; whisk into flour mixture until blended.
Spoon 2 tbsp (30 mL) batter into each doughnut mould. Bake for 10 to 12 minutes or until tester inserted in centre of doughnut comes out clean. Transfer to rack; let cool in pan for 10 minutes. Reinforce doughnut holes with handle of wooden spoon, if necessary. Let cool completely.
Topping: Stir together icing sugar, milk and vanilla until smooth. Drizzle over doughnuts. Sprinkle with sugar and cinnamon.
Tip: Add mini chocolate chips, raisins or pecans to doughnut batter if desired.