2 cups all-purpose flour, sifted
¾ cup sugar
2 tsp baking powder
¼ tsp nutmeg
1 tsp salt
¾ cup buttermilk
2 tbsp unsalted butter, melted
1½ cups confectioners’ sugar
4 tbsp cocoa powder
2-3 tbsp milk (start with 2, increase if not smooth enough)
2 tsp vanilla
Preheat the oven to 425°F and spray a donut pan with non-stick cooking spray.
In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, nutmeg, and salt.
Add the buttermilk, eggs, and melted butter, and beat until just combined.
Fill each donut pan cavity about 2/3 full. Do not overfill.
Bake the donuts for 7-9 minutes or until the tops spring back when pressed. Let the donuts cool in the pan for 4-5 minutes before attempting to remove them.
For the chocolate glaze, sift together the sugar and cocoa powder in a medium bowl. Using an electric mixer, slowly add in the milk and vanilla and beat on low speed until the glaze is smooth and pourable.
Gently dip one side of each donut into the glaze and place it on parchment paper to set up.
The donuts are best when enjoyed fresh.
Equipment used in this recipe:
KitchenAid KHM512IC 5-Speed Ultra Power Hand Mixer, Ice Blue
Pyrex Glass Mixing Bowl Set (3-Piece)
Wilton Non-Stick 6-Cavity Donut Baking Pans, 2-Count
Credit: Yummy Recipes