These classic glazed donuts are baked, not fried – plus super simple to make!
Preheat the oven to 350°F degrees. Spray a donut pan with non-stick spray or coconut oil. Set aside.
For the donuts: whisk the flour, baking powder, baking soda, and nutmeg together in a large bowl. Set aside. Whisk the sugars, yogurt, and egg together until smooth in a medium bowl — it will be gritty from the sugar. Add the melted coconut oil, milk, and vanilla, whisking until combined. Pour the wet ingredients into the dry ingredients and whisk together until just combined with no lumps. Do not overmix. The batter will be thick.
Spoon the batter into a large zipped-top bag. Cut a corner off the bottom and the bag and big the batter into each, filling about 3/4 of the way full.
Bake for 9-10 minutes or until the edges are lightly browned — mine took exactly 10 minutes. Allow the donuts to cool slighty so you can hold onto them for the glaze.
For the glaze: place a wire rack over a baking sheet to catch the glaze. Set aside. Combine the ingredients into a medium sauce pan over low heat. Whisk until the glaze is smooth. Remove from heat and immediately begin dunking the donuts into the glaze. I dropped each donut into the saucepan, moved it around gently, and placed on the wire rack. If you have additional glaze left over, you can dunk again or spoon over the donuts. Sprinkle with sprinkles if you're feeling festive.
1Donuts taste best when eaten the same day, but stay fresh for about 1 day after when store in an air-tight container.
2Any brand of dairy-free yogurt works fine, however coconut milk yogurt has a stronger flavor— I typically used plain or vanilla flavored. I love to bake with Kite Hill plain yogurt.
3Any brand of dairy-free milk works fine— I prefer unsweetened vanilla almond milk.