• Preheat the oven to 350ºF (177ºC).
• Spray a donut pan with non-stick spray and set aside.

DONUTS

• In a medium size bowl, whisk together the flour, baking powder, nutmeg, salt, and sugar. Set aside.
  1 cup (120g) all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, ⅓ cup (67g) granulated sugar
• In a small bowl, whisk together the egg, butter, milk, yogurt, and vanilla and almond extracts and combine until smooth.
  1 large egg, 2 Tablespoons (29g) unsalted butter, ¼ cup (60mL) milk, ¼ cup (123g) plain yogurt, ½ teaspoon vanilla extract, ½ teaspoon almond extract
• Pour the wet ingredients into the dry ingredients and blend until just combined, being careful not to over mix. Then, gently stir in the sprinkles.
  ½ cup (144g) sprinkles
• Transfer batter to a piping bag or a large zip top bag with the corner snipped off, and pipe batter evenly into donut wells, filling them ⅔ to ¾ of the way full. You may also use a spoon.
• Bake for 10-12 minutes or until edges just start to brown. Cool completely on a wire rack before dipping in glaze.

GLAZE

• Combine all of the ingredients in a small saucepan. Heat over low heat and whisk until smooth.
  2 Tablespoons (30mL) milk, ½ teaspoon vanilla extract, 1 cup (120g) powdered sugar, 1 Tablespoon (6g) unsweetened cocoa powder
• Remove saucepan from heat and dunk donuts into glaze one by one. Transfer to wire rack over a baking sheet or wax paper to catch glaze drippings. Glaze does not have to be completely set for the second dunk.½
• Dunk donuts a second time with remaining glaze. Decorate with more sprinkles, if desired. Donuts taste the freshest the same day they are baked, but can be stored covered at room temperature up to 2 days. Unglazed donuts freeze well, up to 3 months. Thaw in the refrigerator overnight and then glaze.