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For the donuts:
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Preheat oven to 350 F. Spray a standard size donut pan with non-stick cooking spray and set aside. Recipe makes roughly 10 donuts so if you don't have that many pans you can make these in batches.
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In a large bowl, combine the flour, baking soda, baking powder, and nutmeg. Whisk together until mixed thoroughly and set aside.
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In a medium bowl, add the brown sugar, egg, milk, yogurt, melted butter, and vanilla extract. Whisk until smooth and fully combined. Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to over-mix, otherwise the batter will be tough.
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Spoon the batter into the donut pan filling each well about 2/3 full. Bake for 8-10 minutes or until edges are lightly browned. Remove from oven and let donuts cool.
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For the chocolate glaze:
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In a medium bowl, combine the powdered sugar, unsweetened cocoa powder, and salt until smooth. Add half of the milk and the vanilla extract and whisk until combined. Add the rest of the milk and stir until full incorporated.
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To frost the donuts, dip the tops of each one in the chocolate glaze. Set them aside on a sheet of wax paper for at least an hour to harden.
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Notes:
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- Donuts will keep in an airtight container for up to five days.
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- Recipe makes about 10 standard size donuts.
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- Adapted from Joy the Baker who adapted from Shutterbean.
