Step 1

DONUTS: In a mixing bowl, combine the dry ingredients - flour, sugar, baking powder, baking soda, nutmeg, and salt.

Step 2

In a separate bowl, whisk together milk, sour cream, and eggs. Add melted butter, canola oil, and vanilla extract.

Step 3

Add wet ingredients to the dry and stir by hand until just combined. Stop mixing when ingredients are just combined - the batter will be lumpy and may even have tiny bits of unincorporated flour. Overmixing makes tough donuts.

Step 4

Spray a donut pan with non-stick cooking or baking spray. Or, lightly grease with butter. Spoon batter into a piping bag fitted with a large round tip, or spoon into a gallon-sized zip-top bag. Snip off the bottom corner of the zip-top bag with scissors. Squeeze a batter circle into each donut well, filling 3/4 full.

Step 5

Bake at 425 degrees until donuts 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. Repeat with remaining batter.

Step 6

GLAZE: Whisk together confectioners’ sugar, milk, and vanilla extract until smooth.

Step 7

Let donuts cool slightly, and then dip the top of each donut in glaze. Allow excess glaze to drip back into the glaze bowl and place donuts back on the cooling rack until glaze is set. For added fun, sprinkle with sprinkles while glaze is still wet.

Step 8

For an extra thick glaze coating, dip each doughnut 2 or 3 times, placing on a rack to let the glaze set between dips. Add sprinkles immediately after the last dip while the glaze is still wet.