2 2/3 c. all-purpose flour
3/4 c. granulated sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. nutmeg
3/4 tsp. salt
1/2 c. milk
1/2 c. sour cream
2 eggs
1/4 c. butter, melted
1/4 c. canola oil
2 tsp. vanilla extract

1. In a mixing bowl, combine flour, sugar, baking powder, baking soda, nutmeg, and salt. In a separate bowl, whisk together milk, sour cream, and eggs; add melted butter, oil, and vanilla. Add wet ingredients to the dry and stir by hand until just combined. Batter will be lumpy; do not over mix as this can make the donuts tough.
2. Spray a doughnut pan with non-stick cooking or baking spray. Spoon donut batter into a piping bag fitted with a large round tip. {Or, spoon batter into a gallon-sized zip-top bag and snip off the bottom corner with scissors.} Squeeze a batter circle into each doughnut well, filling 3/4 full.
3. Bake at 425o until doughnuts are risen and lightly browned on the edges, about 10 minutes. Let stand in the pan for 5 minutes, and then remove to a rack to cool.
4. Repeat with remaining batter.

Glaze

2 c. confectioners’ sugar
1/2 c. cocoa
4 T. butter, melted
1/2 c. hot water

1. Whisk together confectioners’ sugar and cocoa until well combined. Add melted butter and hot water; whisk until smooth.
2. Let donuts cool slightly, then dip the top of each in glaze. Allow excess glaze to drip back into the glaze bowl and place doughnuts back on the cooling rack until glaze is set. For added fun, sprinkle with sprinkles while glaze is still wet.