• In a mixing bowl, combine the flour, baking powder, salt and nutmeg.
  3 cups (360g) all-purpose flour, 1 Tbsp baking powder, ½ tsp salt, ½ tsp nutmeg
• In the bowl of a stand mixer or using a hand mixer, beat the butter and sugar together on medium speed for 1 minute.
  ¼ cup (57g) unsalted butter, 3/4 cup (149g) granulated sugar
• Beat in the egg and egg yolk on medium speed for 2 minutes.
  1 large egg, 1 large egg yolk
• Beat in the buttermilk and vanilla extract.
  2/3 cup (158 ml) buttermilk, 1 tsp vanilla extract
• Gradually add the dry ingredients, mixing on low speed until fully combined.
• Cover the bowl with plastic wrap and refrigerate for at least 1 hour, until firm and not tacky. The dough can be stored like this for up to 24 hours.
• Lightly flour the dough and your work surface, then roll out the dough to ½-inch thickness.
• Dip a 3-inch round cookie or biscuit cutter in flour and use it to cut circles from the dough. Then, cut a hole in the center of each circle with a 1 ¼-inch round cutter (you can also use the large end of a piping tip). Arrange the donuts and donut holes on a tray lined with parchment paper or a silicone mat. Place the donuts in the refrigerator while you heat the oil.
• Pour oil into a large, heavy-bottomed pot to a depth of 2 inches. Heat over medium heat until a deep-fry or candy thermometer reads 325°F. Line a large baking sheet with paper towels.
  Canola oil
• Gently add 2 to 3 donuts to the hot oil at a time. Fry for 2 minutes, allowing the donuts to sink initially before they float to the surface (this should happen within 5 to 10 seconds). Flip the donuts and fry for an additional 2 minutes. Use a slotted spoon or strainer to remove the donuts and place them on the prepared baking sheet to drain. Adjust the heat as needed to maintain the oil temperature at 325°F. Fry donut holes for about 30 seconds per side.

Chocolate Glaze

• In a microwave safe bowl, combine the chocolate chips, butter and corn syrup. Microwave on 50% power for 60-90 seconds until fully melted.
  1 cup (170g) semi-sweet chocolate chips, ¼ cup (57g) unsalted butter, 4 tsp light corn syrup
• 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. I allowed my donuts to cool for 30 minutes after frying and before glazing.
  rainbow sprinkles

Glaze

• 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.
  1 ½ cups (169g) powdered sugar, 1-2 Tbsp milk, 1 tsp vanilla extract
• 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 allowed my donuts to cool for 30 minutes after frying and before glazing.