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Photo credit: Meredith England
| Ingredients | Grams | Baker's % |
| Flour | 192 | 100 |
| Cocoa Powder | 43 | 22.4 |
| Sugar | 200 | 104.2 |
| Baking Powder | 8 | 4.2 |
| Nutmeg | 1.2 | 0.6 |
| Salt | 5.7 | 3 |
| Buttermilk | 245 | 127.6 |
| Eggs | 90 | 46.9 |
| Vanilla | 8.6 | 4.5 |
| Coconut Oil | 42 | 21.9 |
Glaze
| Ingredients | Grams | Baker's % |
| Melted Butter | 28 | 5.6 |
| Corn Syrup | 44 | 8.9 |
| Sugar | 300 | 60.5 |
| Blood Orange Juice | 124 | 25 |
| Heavy Cream |
Instructions
Preheat oven to 325°F and spray a donut pan with nonstick spray.
In a medium size bowl, whisk all the dry ingredients together.
In a large measuring cup, combine the buttermilk, eggs, and vanilla.
Combine the buttermilk mixture with the dry ingredients. Pour the melted oil over the dough and mix to combine.
Pipe dough into prepared donut pan and bake for 10 minutes.
Immediately remove donuts from pan and cool on wire rack. Meanwhile, make the glaze.
Mix all ingredients, except heavy cream, in a large bowl until smooth and creamy. Add heavy cream a splash at a time until you have the consistency you want. I only used a few splashes since I didn't want the glaze to be too loose.
Dip cooled donuts into glaze and set on a cooling rack to allow glaze to set.
