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Whisk flour, brown sugar, baking powder, and 3/4 teaspoon salt together in a large bowl. Combine 1 cup milk, egg, and 1 teaspoon vanilla extract in a small bowl. Stir into the flour mixture. Add melted butter and 1/4 cup sprinkles; mix until a soft dough forms. Heat at least 2 inches of oil in a large pot to 350 degrees F (175 degrees C).
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In a large bowl, whisk together flour, sugar, nutmeg, baking soda, baking powder and salt. Set aside. In a small bowl, whisk together egg, sour cream, milk and butter until blended. Stir into flour mixture just until moistened. Spray cake pop wells with nonstick baking spray.
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Using a slotted spoon, carefully lift the donut holes out of the hot oil. Place them on a plate lined with paper towels to absorb any excess oil. Mix 3 tablespoons of sugar with 1/2 teaspoon of cinnamon in a small bowl. Put the warm donut holes into a paper bag, then add the cinnamon sugar mixture.
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Preparation. Preheat oven to 325°F and grease a doughnut hole or min muffin pan. In a medium bowl, beat together the butter, vegetable oil, and sugars with an electric mixer until smooth. Add the eggs and mix again. Stir in baking powder, baking soda, salt, nutmeg, and vanilla. Stir the flour into the butter mixture, alternating with the milk.
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Whisk to combine. Cut 4 tablespoons unsalted butter into cubes and place in a small, microwave-safe bowl. Microwave until just melted, stirring halfway through, about 30 seconds total. Place 1 large egg and 1 teaspoon vanilla extract in a medium bowl and whisk to combine. Add 1 cup buttermilk and whisk until combined.
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Sift the flour, baking powder, sugar, and salt into a bowl. In a measuring cup, whisk the milk, egg, and melted butter together. Now pour the wet ingredients into the dry, and use a spatula to mix everything together well. Prepare the fry oil. Pour 2 inches of oil into a heavy-bottomed pot and bring the oil to 350°F.
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Using 1 1/4-inch round cookie cutter dipped in flour, cut doughnut holes; reroll scraps. Keep dough covered with plastic wrap while frying. Carefully, drop 4 to 5 doughnut holes at a time into hot oil. Fry doughnut holes, turning once, 2 to 3 minutes or until deep golden brown. Drain on paper towels.
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In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt. Whisk to combine. Pour melted butter over dry ingredients. Mix until crumbly. Stir in milk and egg until a thick batter of dough forms. Take 1 1/2 -2 tablespoons of dough and form into a small ball. Repeat until dough is gone.
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Chill dough, covered, until easy to handle, about 1 hour. Roll dough until 1/2-inch thick on a lightly floured surface. Cut donut holes using a 11/2-inch round cutter. Dip cutter into flour between cuts and reroll dough as needed. Set a wire rack inside a sheet pan. Pour oil to a depth of 21/2 to 3 inches in a 4-qt. pot or a deep-fat fryer.
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Allow the milk-butter-sugar-salt mixture to sit for a few minutes to cool off, if necessary. (It should still be warm, but not hot.) 5. Add 2 cups flour, eggs, and the yeast mixture to the milk mixture, and stir to combine. 6. Add the remaining 2 cups of flour and knead for a few minutes until a soft dough forms.
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Cinnamon sugar: Mix cinnamon and sugar together in a bowl and roll the cooling donut holes in the mixture. Glaze: In a small bowl whisk together 1 cup of powdered sugar, 3 Tablespoons milk and 2 teaspoons vanilla. Roll the donut holes in the glaze and have them cool completely on a wire rack. The glaze will dry as it cools.
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Heat the oil in a deep fryer or large pot to 350 degrees Fahrenheit (175°C). Then, carefully drop teaspoonfuls of batter into the hot oil and fry until golden brown, about 2-3 minutes, turning occasionally. Remove the cooked donut holes with a slotted spoon and transfer them to paper towel-lined plates.
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To make full-sized doughnuts, spoon the batter into a lightly greased standard doughnut pan, filling the wells to about 1/4" shy of the rim; bake in a preheated 350°F oven for 15 to 18 minutes, until a toothpick inserted into one of the doughnuts comes out clean.Remove from the oven, and shake warm doughnuts in cinnamon-sugar. The recipe makes 12 to 14 doughnuts, depending on how full you.
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Allow the donuts to cool for 5 minutes in the pan and then transfer to a wire rack to cool for 5 more minutes before glazing. Make the glaze. While the donuts are slightly cooling, make the glaze by sifting the confectioners sugar into a medium bowl. Stir in the milk, vanilla, and lemon juice until smooth and combined.
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Make the doughnut holes: Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350ºF. Line a baking sheet with paper towels.
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Preheat the oven to 180C/350F. In a large mixing bowl, combine the flour with vanilla yogurt until completely combined and a thick dough remains. Transfer the dough to a lightly floured kitchen surface and knead several times. Roll it out into a rectangular shape and chop it up into bite sized pieces.
