½cup(90g)dark chocolate or semi-sweet chocolate chips
1tablespooncorn syrup
¼cup(59ml)vegetable oil
2tablespoonrainbow colored nonpareils sprinkles
Instructions
Preheat oven to 450 °F (232 °C). Grease your donut pan and set aside.
In a large measuring cup, combine the milk and vinegar and set aside.
In a medium sized bow, combine flour, cornstarch, baking powder, salt, and sugar.
Stir in the egg and melted butter into the milk and vinegar mixture. Then pour the milk mixture over the flour mixture and whisk until just combined.
Transfer batter to donut pan. You can use a spoon to spoon the dough into the individual cavities or put it in a ziploc bag, cut the corner of it, and pipe it into the cavities.
Bake for 7 minutes. Let cool in pan for 1-2 minutes when done and remove from pan and set on wire rack to cool completely.
In the meantime, in a small heatproof bowl, make a make-shift double boiler on the stove. Melt the chocolate then mix in the corn syrup and oil until well combined and glossy.
Take a donut and dunk the top into the chocolate glaze. Let the excess drip off then immediately sprinkle the sprinkles on! Repeat until all donuts have been chocolate & sprinkle coated.
These donuts taste best the day of but you can still eat them the day after. I wouldn't keep them longer than two days.