This recipe comes from Tessa Arias on her site Handle the Heat which was adapted from Joy of Baking

Ingredients

Doughnuts

• 3 cups (381g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 3 tablespoons unsalted butter, melted and lukewarm
• 1/2 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 3/4 cup (150g) white sugar
• 1 1/2 teaspoons vanilla extract
• Vegtable oil or Canola oil for frying

Chocolate Glaze

• 1 stick unsalted butter
• 1/4 cup milk
• 1 tablespoon light corn syrup
• 2 teaspoons vanilla extract
• 4 ounces semi-sweet chocolate, chopped or chips
• 2 cups (250g) powdered sugar
• Rainbow sprinkles (optional)

Instructions

Doughnuts

Prep

• Set out 2 eggs and 1/2 cup buttermilk to come to room temperature
• Melt 3 tablespoons of butter

Make

• In a large bowl, whisk together the flour, baking powder, salt, and nutmeg
  • 381g all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
• In the stand mixer bowl, beat the eggs and sugar until thick and pale yellow
  • 2 large eggs
  • 150g white sugar
• Beat in the vanilla extract
  • 1 1/2 teaspoons vanilla extract
• Alternate adding the flour mixture and the buttermilk-melted-butter to the egg mixture, starting and ending with the flour mixture
  • 1/2 cup buttermilk
  • 3 tablespoons unsalted butter, melted and lukewarm
• Cover the bowl with plastic wrap and let rest for 30 minutes (until batter is firm enough roll)
• On a lightly floured surface, roll out the dough to 1/4 inch thick and cut out the doughnuts (I use a cocktail shaker lid for the outer ring and a cocktail jigger for the inner ring)
• Heat oil at least 1 1/2 deep to 350°F
• Fry 3-4 doughnuts at a time, 1 min per side
• Drain on paper towels

Chocolate Gaze

• In saucepan over medium heat, combine butter, milk, corn syrup, and vanilla:
  • 1 stick unsalted butter
  • 1/4 cup milk
  • 1 tablespoon light corn syrup
  • 2 teaspoons vanilla syrup
• Set heat to low and stir in chocolate until smooth
  • 4 oz semi sweet chocolate chips
• Immediately dip doughnuts and let sit for 30min before serving (reheat glaze over low if it begins to set)
• Enjoy same day (or keep for a day or 2 in airtight container)