For the doughnuts

1. Lightly grease a mini doughnut (or muffin) tin and preheat the oven to 350F/180C.
2. Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, nutmeg and salt.
3. Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.
4. In a separate bowl, whisk together the buttermilk, yogurt, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.
5. Fill each cup 1/2 to 3/4 full. You can do this with a spoon, but I prefer using a piping bag to fill each cup more evenly and cleanly. It’s important not to overfill, or as the doughnuts rise, you’ll lose the hole. (If you’re making them in the muffin pan, just make a doughnut shape around the edges of the tin. Be careful not to put too much batter of they’ll become a muffin. Not that it doesn’t taste good, it’s just not a doughnut. It’s a doughnut muffin.)
6. Bake for 5 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing. If coating in powdered sugar, let them cool even a bit more.
7. Makes about 15 mini doughnuts. (I used Wilton’s mini doughnut pan and mine made about 26 mini doughnuts and took 5 minutes to bake.)

For the glaze

1. In a microwave-proof bowl, combine all ingredients except the vanilla. Melt for 30 seconds and then stir. Keep melting at 15 second intervals, stirring in between each one, until full melted. Add vanilla.

Doughnut Assembly

1. Dip each doughnut into the chocolate and let excess drip off. If dipping in sprinkles, dip immediately after dipping in the chocolate. Place on a cooling rack to harden. Enjoy!