Makes 12 doughnuts (recipe can easily be halved)
For the doughnuts:
2 teaspoons active dry yeast
2 tablespoons warm water
2 cups all-purpose flour
1 1/4 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 large eggs
1 cup vanilla yogurt, whole-milk or low-fat
4 tablespoons (1/2 stick) unsalted butter, melted
2 teaspoons vanilla bean paste or pure vanilla extract
For the vanilla glaze layer:
4 tablespoons (1/2 stick) unsalted butter
1 1/2 cups powdered sugar
2 teaspoons pure vanilla extract
3 tablespoons evaporated milk, plus more to thin if needed
For the chocolate glaze layer:
4 ounces semisweet chocolate, roughly chopped
2 tablespoons unsalted butter
1 cup powdered sugar
1 teaspoon pure vanilla extract
4 tablespoons evaporated milk, plus more to thin if needed
Multicolored sprinkles, for garnish
Preheat the oven to 350°F. Coat two (6-count) doughnut pans with a
flour-based baking spray, such as Baker's Joy. (I also tested with a
regular baking spray, but experienced a little bit of sticking.) Arrange
a wire cooling rack over a sheet pan lined with parchment paper.
In a small bowl, sprinkle the yeast over the warm water and set
aside. In a medium mixing bowl, sift together flour, sugar, baking
powder, nutmeg, and salt.
In another bowl, whisk the eggs, yogurt, melted butter, vanilla
paste, and yeast mixture until well combined. Pour the liquid
ingredients into the dry ingredients and stir until completely
incorporated. Transfer the batter to a disposable piping bag (or zip-top
bag, snipping off one corner for piping) and pipe into the prepared
pan, filling each well a little over half full.
Bake the doughnuts until puffed and golden, about 15 minutes.
Remove from the oven and cool the doughnuts in the pan for 5 minutes.
Transfer the doughnuts from the pan to the wire rack.
For the vanilla glaze layer, heat butter in a small saucepan over
medium-low heat until melted. Add the powdered sugar, vanilla, and
evaporated milk and whisk vigorously to combine. If it seems too thick,
add another tablespoon of evaporated milk. Remove the pan from heat.
Drop a doughnut face-down in the vanilla glaze and twist to coat.
Flip and coat the bottom in the glaze, making sure to cover the sides as
well. Return to the wire rack and continue with remaining doughnuts.
Allow to dry for at least 15 to 20 minutes before coating with the
chocolate glaze.
For the chocolate glaze layer, cook the chocolate and butter in a
small saucepan over medium-low heat until ingredients are melted. Add
the powdered sugar, vanilla, and milk, and whisk vigorously to combine.
If it seems too thick, add more evaporated milk, a tablespoon at a time,
until desired texture is reached. Remove the pan from heat.
Dip the top side of a doughnut into the glaze and twist to coat.
Return to the wire rack and immediately cover with sprinkles. Continue
with remaining doughnuts. Allow glaze to dry for a few minutes before
serving.
The doughnuts can be stored in an airtight container for up to 24 hours.
