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Preparation

1. Preheat oven to 425° F. Lightly grease 2 standard donut pans (12 donuts)
2. Using an electric mixer, in a medium bowl, beat together 4 tablespoons butter, oil and granulated and brown sugars until smooth.
3. Add the eggs, mixing them to combine.
4. Stir in baking powder, baking soda, nutmeg, salt and 1 teaspoon vanilla.
5. Stir the flour and protein powder into the butter mixture alternately with the yogurt and milk. Start and end with the flour mixture. Make sure everything is thoroughly combined. The batter will
6. be fairly thick. When you pull a spatula through your batter, it should leave an indentation.
7. Spoon the batter into the lightly greased donut pans, filling to about 1/4-inch from the top. Alternatively, you can pipe the batter into the donut pan using a piping bag.
8. Bake the donuts for 10 minutes. Remove pans from the oven, and allow donuts to cool for 5 to 7 minutes. Remove donuts from the pan and allow to cool completely.
9. While the donuts are cooling, make the glaze. Stir sifted confectioner’s sugar, corn syrup, remaining vanilla, butter (melted) and 1 tablespoon milk together in a shallow bowl. Add extra milk or
10. confectioner’s sugar as needed to adjust consistency.
11. Pour sprinkles in a separate shallow bowl.
12. Dip top of donut in glaze to coat, then dip in sprinkles. Place on rack to set.