This baked chocolate glaze donut recipe requires a 12 hole donut pan. Coat the donuts with chocolate glaze and rainbow sprinkles and serve them fresh.
Preheat oven to 425ºF.
Grease a 12 hole donut pan. Set aside.
Combine flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl.
In a separate medium bowl, combine buttermilk, eggs, and melted butter. Mix until well combined.
Pour the wet ingredients into the dry ingredients and fold together until just combined.
Evenly spoon the batter into the prepared donut pan.
Transfer pan to the preheated oven and bake for 7 to 9 minutes, or until toothpick inserted into the centre of a donut comes out clean.
Let donuts cool for 5 minutes before removing from the pan.
Transfer to a wire cooling rack and cool completely before glazing.
Combine the chocolate chips, butter, corn syrup, and water in a medium heat proof bowl set over a pot of barely simmering water.
Heat, stirring constantly, until the ingredients are melted and smooth.
Remove chocolate glaze from heat.
Working one at a time, dip the tops of the donuts into the chocolate glaze.
Set aide on a serving platter and cover with sprinkles.