Baked Doughnuts

For the doughnuts:

2 teaspoons active dry yeast
2 tablespoons warm water

2 cups all-purpose flour

1 1/4 cups sugar

2   teaspoons baking powder

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon cinnamon 

1/2 teaspoon fine sea salt

2 large eggs

1 cup plain yogurt

4 tablespoons unsalted butter, melted

2 teaspoons vanilla bean paste or pure vanilla extract

For the doughnuts, preheat oven to 350°F. Coat two doughnut pans with a baking spray. 

In a small bowl, sprinkle the yeast over the warm water and set aside. In another mixing bowl, combine together flour, sugar, baking powder, nutmeg, cinnamon, and salt.

In another bowl, whisk the eggs, yogurt, melted butter, vanilla paste, and yeast mixture until combined. Pour the liquid ingredients into the dry ingredients. Stir. Transfer the batter to a zip lock bag, snipping off one corner for piping and pipe, filling each half full.

Bake the doughnuts until golden brown about 15 minutes. Remove from the oven and cool for 5 minutes. Glaze.

For the vanilla glaze:

4 tablespoons unsalted butter

1 1/2 cups powdered sugar

2 1/2 teaspoons pure vanilla extract 

3 tablespoons whole milk, plus more to thin if needed.

Melt the butter. Add the powdered sugar, vanilla, and whole milk and whisk to combine. If it seems too thick, add another tablespoon of whole milk.