Baked Buttermilk Donuts with Vanilla Buttermilk Glaze

DONUTS: Preheat oven to 425-degrees. Spray two-three donut baking pans with baking spray and set aside. In a large bowl, stir together the butter, oil, white sugar and brown sugar. Stir in the eggs one at a time. Add the vanilla extract, cinnamon and nutmeg. Stir until ingredients are incorporated. Stir in half the flour, the baking powder, baking soda, salt and half of the buttermilk, mixing until incorporated. Stir in the remaining flour and buttermilk.

Mix until combined and then transfer batter into a large ziplock bag. Snip off the corner of the ziplock bag and pipe the batter into the donut pan cavities.

Bake donuts one pan at a time, in 425-degree oven, for 8-9 minutes. Remove from the oven when the donuts spring back when you press on them. Let donuts rest in the pan for 5-minutes before removing and transferring to a wire rack to finish cooling. Continue baking process with remaining donut batter. Let donuts cool completely before glazing.

GLAZE: In a medium bowl, melt the butter. Stir in the vanilla extract, buttermilk and powdered sugar to the melted butter. Add more powdered sugar or water, a little at a time, to get your desired consistency. You are looking for a not-too-thick, not-too-thin consistency. Dunk the tops of cooled donuts in the glaze, add sprinkles and let set on wire rack until the glaze sets.