- Vanilla Glaze:
- 3/4 cup and 1 Tablespoon all purpose flour
- 1/4 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/3 cup super fine sugar
- 2 Tablespoons butter
- 1/2 teaspoon nutmeg
- 1/4 cup milk, scalded
- 1/2 teaspoon salt
- 1/4 cup plain yogurt
- 1 teaspoon vanilla
- 1 egg, beaten
- 1/2 stick unsalted butter
- 1 1/2 cups confectioner's sugar
- 2 teaspoons vanilla
- 3 Tablespoons evaporated milk
Preheat oven to 350 and use bakers joy on pans
Sift flour and baking powder together. Whisk in sugar, nutmeg and salt. Add butter with fingers until evenly distributed. Add milk, yogurt, vanilla and egg. Stir until combined. Do not overmix.
Use a piping bag to fill each donut cup about 3/4 full. Make sure center post is clear. Bake until light golden brown and springs back when touched. 6-10 minutes. Cool and glaze if desired.
Heat butter in medium saucepan on medium low heat until melted. Add confectioner's sugar, vanilla and evaporated milk and whisk vigorously to combine. If too thick add another Tablespoon of evaporated milk.
Drop donut into glaze and twist to coat. Flip and do bottom and sides. Allow to dry 15-20 minutes