Instructions

• Preheat the oven to 180°C (350°F). Coat a 12-count donut pan with cooking spray and set aside.
• In a large bowl, whisk together 3/4 cup milk, 1 large egg, 2 tablespoons olive oil or coconut oil, 1 tablespoon sugar, 1 tablespoon baking powder, and 1 teaspoon salt until smooth.
• Add 1 cup of the 2 1/2 cups all-purpose flour to the wet mixture and whisk until just combined.
• Add the remaining 1 1/2 cups all-purpose flour and stir with a spatula or wooden spoon until a soft, slightly sticky dough forms. Do not overmix.
• Turn the dough onto a lightly floured surface (use a small amount of the flour reserved from the 2 1/2 cups if needed) and knead gently 4–6 times until it holds together and is smooth.
• Divide the dough into portions and fill each donut cavity in the prepared pan about 3/4 full. You can press pieces of dough into the cavities with your fingers or use a spoon to level the tops.
• Bake for 12–15 minutes, or until the donuts are just set and a skewer inserted into a donut comes out clean.
• Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
• While the donuts cool, make the glaze: whisk 1/2 cup confectioners sugar with 2 tablespoons milk in a small bowl until smooth and glossy. If the glaze is very stiff, whisk briefly until it loosens (a tiny additional drop of milk can be added only if absolutely needed).
• Once the donuts are completely cool, dip the top of each donut into the glaze, letting excess drip back into the bowl.
• Place glazed donuts back on the wire rack until the glaze sets. Serve.