Ingredients
1cupall purpose flour,spoon and leveled
1tspbaking powder
¼tspbaking soda
¼tspground nutmeg
⅓cupgranulated sugar
¼cupmilk
¼cupGreek yogurt
1large egg
2tbspunsalted butter,melted
1½tsppure vanilla extract
⅓cuprainbow sprinkles
¼cupmilk
2cupsconfectioners’ sugar
1tsppure vanilla extract
extra sprinkles,optional, for topping
Preparation
Preheat the oven to 350 degrees F. Spray a donut pan with non-stick spray. Set aside.
Whisk the flour, baking powder, baking soda, nutmeg, and granulated sugar together in a medium bowl. Set aside.
Whisk the milk, yogurt, and egg together until smooth. Add the melted butter and vanilla, whisking until fully combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick. Fold in the sprinkles gently to ensure they do not bleed their color.
Spoon the batter into the donut cups or use a zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling ⅔ to ¾ of the way full.
Bake for 9 to 10 minutes or until the edges are lightly browned. Allow the donuts to slightly cool before glazing.
Combine the glaze ingredients in a medium saucepan over low heat. Whisk until the glaze is smooth. Remove from heat and immediately begin dunking the donuts, one by one, into the glaze.
Transfer each donut to a wire rack over a baking sheet to catch the glaze drippings. Take each donut and dunk again if there is enough glaze leftover. Sprinkle with additional sprinkles.
Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.
