Donut recipe by ice blaise

1. Preheat the oven to 350 degrees Fahrenheit. 2. Liberally grease two 6-hole donut baking pans, enough for 12 donuts. (You can also make 24 Mini Donuts with 2 mini donut pans.) 3. In large bowl, mix the flour, sugar, cinnamon, baking powder, and kosher salt. In a medium bowl, whisk egg and then add the milk and vanilla extract, and finally the melted butter. Addthe wet ingredients into the dry ingredients and stir with a spoon until just combined (resist the urge to overmix). 4. Evenly divide the batter into the 12 donut holes so the holes are about half full: make sure not to overfill them! It’s easiest to use a pastry bag to fill the holes evenly (especially for mini donuts). You can also use a spoon to gently spoon in the batter, then smooth out the tops with a spoon or your finger.  5. Bake 12 to 13 minutes until toothpick comes out clean, switching the top and bottom pans halfway through. Allow to cool in the pan for 10 minutes before removing. 6.Remove from the pan (using a knife to run around the edges as necessary). Transfer to a baking rack and allow to cool before glazing. . If making glazed donuts, make the Chocolate Glaze in a medium bowl. Dip the donuts into the glaze, twisting each as you remove it to allow the excess glaze to drip back into the bowl. Top with sprinkles. 7. Storage info: Store fully cooled donuts up to 2 days at room temperature in a sealed container with the lid cracked to prevent them from getting soggy. If they start to dry out (or if they are unglazed), you can close the lid. Freeze un-glazed baked donuts in a sealed container for up to 2 months; defrost and bring to room temperature before glazing.

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