Ingredients

Method

1. 1

   Section: Donuts **Recipe updated to yield 12 donuts.

2. 2

   Preheat the oven to 350ºF. Spray a donut pan with non-stick cooking spray then use a paper towel to evenly coat the entire donut well.

3. 3

   In a smaller bowl, combine the flour, nutmeg, sugar, baking powder and salt, mix until combined. Set aside.

4. 4

   In a mixing bowl, combine the milk, eggs, vanilla extract and vegetable oil, use a whisk or spatula to beat. Gradually add the flour mixture, mixing by hand with a spatula just until combined.

5. 5

   Transfer the batter to a ziplock bag, then cut off one corner and pipe the batter into the donut wells. Alternatively, use a cookie scoop and drop dollops of batter into the wells. Use a small spatula to smooth the tops of the batter if the batter is uneven. Fill the wells 1/2 to 3/4ths full.

6. 6

   Bake for 10-11 minutes or until a toothpick inserted in the center of a donut comes out clean. Allow the donuts to cool for 10 minutes in the donut pan. Then, turn the donut pan upside down and hit the pan again a counter a few times to release the donuts. Choose how you want to top your donuts. Each donut topping makes enough to glaze / coat 12 donuts, so if you want to do all 4 flavors, cut each recipe in half.

7. 7

   Section: CHOCOLATE GLAZE

8. 8

   In a microwave safe bowl, combine the chocolate chips, butter and corn syrup. Microwave on 50% power for 60-90 seconds until fully melted.

9. 9

   Transfer the glaze to a shallow dish. Dip one donut at a time into the glaze, allowing the excess to fall off into the bowl. Allow the donuts to set for 1-2, then add sprinkles.

10. 10

    Section: KRISPY KREME GLAZE

11. 11

    In a small bowl, combine the powdered sugar, milk, and vanilla extract until pourable. Add more powdered sugar if it’s too runny or more milk if it’s too thick.

12. 12

    Transfer the glaze to a shallow dish. Dip one donut at a time into the glaze, allowing the excess to fall off into the bowl. I dipped my donuts twice in the glaze, giving them a resting time of 15 minutes between each dip.

13. 13

    Section: POWDERED SUGAR COATING

14. 14

    Put the powdered sugar in a ziplock bag. Add one donut at a time to the bag, shake to coat. Repeat as necessary. If the coating isn't sticking, lightly brush the donuts with melted butter, then shake in powdered sugar.

15. 15

    Section: CINNAMON SUGAR COATING

16. 16

    Combine the cinnamon sugar mixture in a ziplock bag. Add one donut at a time to the bag, shake to coat. Repeat as necessary.