Cake Doughnut with Chocolate Glaze Recipe

In a large bowl, mix the flour, baking powder, salt, and nutmeg together. Set aside. 

In a large bowl, use an electric mixer fitted with the paddle attachment to beat the eggs and sugar until thick and pale, about 5 minutes. Beat in the vanilla extract. On low speed, alternately add the flour mixture with the milk and melted butter, starting and ending with the flour. (The dough will be soft.) Cover with plastic wrap and let sit at room temperature for 30 minutes, or until the dough is firm enough to handle.

Turn the dough out onto a floured work surface. Roll the dough out into 1/4-inch thickness and cut with a doughnut cutter or with a large round cutter and a small cutter for the holes. Place the doughnuts on a lightly floured, parchment-lined baking sheet. 

Meanwhile, heat enough oil in a large, deep, and heavy pot to 350 degrees F (180 degrees C) for deep frying. Place three to four doughnuts in the oil at a time and fry until golden brown, about 1 minute or less per side. Do not overcook the doughnuts. Drain on a paper towel-lined tray. Dip into glaze as desired when cool enough to handle. 

Make the glaze: In a medium saucepan over medium heat, combine the butter, milk, corn syrup, and vanilla, and heat until the butter melts. Decrease the heat to Low and using a whisk, add the chocolate and whisk until melted. Remove from the heat, and whisk in the powdered sugar until smooth. Immediately dip the doughnuts into the glaze. (If the glaze begins to harden before doughnuts are glazed, return the saucepan over low heat and whisk until melted again.) Immediately top with sprinkles, if using, then let set for 30 minutes before serving.