Directions

FoR doughnut :

1. Preheat the oven to 232°C.
2. Whisk the sugar and melted butter in a large bowl until smooth. Then, add egg, oil and vanilla into the mix and whisk until combined.
3. Using a separate bowl, mix the flour, baking powder, baking soda, nutmeg and salt. Add half of this mixture into the wet mixture and whisk gently until some of the flour remains.
4. Add in the buttermilk and whisk a little. Then add the rest of the flour. Mix until combined but leave it wet with a few lumps.
5. Transfer the batter to a piping bag or a plastic bag with a corner cut off.
6. Grease the doughnut tray with cake goop or your favourite pan release, and fill each cavity 1/2 to 3/4 of the way full of batter.
7. Bake at 232ºC for 7 to 9 minutes. When the tops are firm and bounces back when you touch them, they’re done.
8. Cool the doughnuts in the pan for 5 minutes, then flip them out onto a wire rack to cool completely.
9. Make sure to not glaze while warm.

FOR GLAZE :

10. Sift the powdered sugar to prevent the glaze from having lumps.
11. Whisk the powdered sugar and water (or milk) in a bowl until desired consistency.
12. Add 1/4 teaspoon of water at a time until it’s as thin as you preferred. If it becomes too thin, add more powdered sugar. If your glaze has lumps, use a hand mixer to smooth it out.
13. If you want a more opaque glaze, add a few drops of white food colouring to the glaze and divide into bowls. Add your favourite colours and stir.
14. Place the wire rack of doughnuts on top of a sheet pan to catch extra glaze drips. Grasp each doughnut by the sides and dunk into the glaze, letting it drain off for a few seconds. Then flip over and place the doughnut back onto the wire rack. Top with sprinkles immediately, as the glaze firms up quickly.
15. Place into a plastic or paper bag and store at room temperature for up to 3 days, they will continue to soften over time.