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1
Preheat your oven to 350 F and grease two 6-count standard-size donut pans. Set aside.
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2
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and vanilla bean seeds. Set aside.
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3
In a small bowl, whisk together the yogurt, milk, eggs and vanilla extract. Add the wet ingredients into the dry, and stir until the dough just comes together. Do not over-mix.
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4
Add the dough into a gallon-sized, zipped plastic bag. Seal the bag. Cut one corner off of the bottom of the bag and pipe the dough into the 12 donut molds, filling each of them 3/4 of the way.
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5
Bake the donuts at 350 F for 8-10 minutes or until they just begin to brown and are set. Remove from oven and let them cool for 2 minutes in the pan, and then transfer to a wire rack to cool the rest of the way.
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6
While the donuts are cooling, prepare your glaze. In a small saucepan, combine the chocolate chips and butter. Heat on low, continuously stirring, until the mixture has melted. Remove from heat, and add the milk, vanilla extract and confectioners' sugar. Whisk vigorously until no clumps remain. If the glaze is too thin, add more sugar. If it is too thick, add more milk.
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7
Dip the top of each donut into the glaze and let any excess drip off. Place back on the wire rack and repeat this step for the rest of the donuts. Sprinkle with sprinkles if desired. Serve immediately or store in an airtight container for 2-3 days. Enjoy!
