Baked Sprinkle Donuts Makes 12 donuts 2 2/3 cups all-purpose flour 2/3 cup sugar 2 teaspoons baking soda 2 teaspoons ground nutmeg 1 teaspoon salt 1 cup soy, almond, or rice milk ¼ cup canola oil ¼ cup white or apple cider vinegar 1 teaspoon pure vanilla extract Vanilla or Chocolate Glaze (recipe to follow) Optional toppings: Rainbow or chocolate sprinkles, chopped toasted almonds, shredded coconut, mini chocolate chips. Preheat the oven to 375 degrees. Lightly grease two donut pans. In a large bowl, whisk flour, sugar, baking soda, nutmeg, and salt. In a medium bowl, whisk nondairy milk, oil, vinegar, and vanilla. Add the wet ingredients to the dry and whisk together quickly until just combined. Do not over mix. Using a pastry bag or plastic bag with the tip cut, pipe batter into the prepared donut pans and bake for 10 to 12 minutes. Remove the pan from the oven and let sit 5 minutes before unmolding. Chocolate Glaze ¼ cup semisweet chocolate chips (dairy-free) 2 tablespoons plus 1 teaspoon soy, almond, or rice milk ½ cup powdered sugar In a double boiler or microwave, melt the chocolate chips and nondairy milk together. Whisk in the powdered sugar until smooth. Let sit for 5 to 10 minutes before glazing so that the glaze thickens and any powdered sugar clumps dissolve. Old-Fashioned Glaze 1 cup powdered sugar 2 tablespoons soy, almond, or rice milk In a small bowl, whisk the powdered sugar and nondairy milk until smooth. To assemble donuts: Dip each donut into the glaze, covering the top. Twist the donut as you remove it from the glaze to give it a nice finish and prevent dripping. Immediately sprinkle the topping onto the glaze and let set.