In a large bowl, mix flour, sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate medium bowl, whisk together the egg, milk, melted butter, and vanilla.
Combine wet mixture with dry mixture until just blended.
Fill each of the donut rings in the donut pans with just a bit of room at the top, about 3/4 of the way full.
Bake at 350 degrees for 15-17 minutes. The edges and tops will be slightly golden brown. You can also do the toothpick test and if it comes out clean, allow the donuts to cool in the pan for 5 minutes before tapping them out of the donut pan.
Make the Cinnamon Sugar Glaze
Place butter in a microwaveable bowl wider than a donut, and microwave until melted (start at 30 seconds, then return for 10 more seconds until melted).
In another large bowl, mix together cinnamon and sugar.
Working one at a time, dip donuts into the melted butter, then immediately into the cinnamon sugar. Allow to set on a baking rack.
Make the Classic Vanilla Glaze
In a large bowl, whisk together 2 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla until smooth. I use almond milk, but you can use 2% or whole milk. Dip donuts into the glaze, flip to glaze both sides. Place on cooling rack to allow the glaze to harden for a few minutes before devouring.
Make the Chocolate Glaze
Place chocolate chips into a large microwaveable bowl, and microwave until melted and smooth. Start at 30 seconds, stir, then microwave for another 10-15 seconds and repeat until melted and smooth. Stir in melted butter and corn syrup until well blended and smooth. Dip donuts into the glaze, place on a cooling rack and allow the glaze to harden before eating.
Makes about 12 standard size donuts.
*I prefer using almond milk, but you can use 2% or whole milk
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