I’ve made many, many donuts and these are among my top three. My other favorites being these Apple Cider Donuts and these Meyer Lemon Donuts.

Glaze:
1 3/4 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon juice

• Preheat oven to 350 degrees.  Spray donut pan with nonstick spray. (If you do not have a donut pan, you can use a mini muffin pan to make donut “holes” or make traditional muffins, adjust cook time accordingly.)
• In a large bowl, sift together the flour, sugar, cocoa, baking powder, baking soda, and salt (if using). *I usually just whisk everything until no clumps remain, but my girls actually used the sifter for this recipe. Yes, I had flour and cocoa everywhere. 
• In a medium bowl, beat the eggs, then add milk, yogurt, and vanilla. Whisk until combined and smooth.  Whisk in butter.  
• Add the egg mixture to the flour mixture (wet to dry) and mix just until combined.  
• Fill donut (or whichever) pan about 3/4 full and bake for 10-12 minutes (again, depending on pan being used), or until done. (Use the toothpick test if unsure). 
• Cool for 5 minutes in the pan,then transfer to a wire rack.
• While cooling, whisk (or sift) the powdered sugar, then add the milk, vanilla and lemon juice. Whisk until combined. (If too thin, add more sugar; too thick, add more milk.) Dip warm (not hot) donuts into the glaze (you can do one side or both) and place on wire rack to set.

Recipe Source:

Donuts = Happy Kids. Baked Donuts = Happy Mom!

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