DONUTS

1. Preheat your oven to 375°F (190°C). Grease two doughnut pans.
2. In a small bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices (cinnamon, ginger, and nutmeg).
3. In a large bowl, mix the eggs, buttermilk, melted butter, granulated sugar and vanilla extract.
4. Pour the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing to keep the doughnuts soft and fluffy. The dough will be very sticky and thick.
5. Scoop the batter onto a large piece of plastic wrap into a log. Fold the top and bottom of the wrap around the batter horizontally so that the batter is covered. Grab both ends of the wrap firmly and spin the log of batter in a circular motion so that the ends are tight and secure. Cut one tail of the log just before the batter and slide the log into a piping bag.
6. Cut the tip of the piping bag roughly the 3/4 of the thickness of the donut shape in the pan. Pipe into the greased doughnut pan, filling each cavity about 75% full. Use a lightly oiled spoon to spatula to evenly distribute the donut batter.
7. Bake in for 10 minutes, or until a toothpick inserted into the doughnuts comes out clean.
8. Allow the doughnuts to cool in the pan for 5 minutes upside down on a cooling rack. Use a toothpick to gently remove the donuts from the batter.

VANILLA CHAI GLAZE

1. In a small bowl, whisk together the powdered sugar, milk, vanilla extract and all the spices (cinnamon, ginger, and nutmeg) until smooth. Adjust the consistency with more milk or powdered sugar as needed.

CHOCOLATE GLAZE

1. In a small bowl, microwave the dark chocolate and butter

ASSEMBLE

1. Dip each cooled doughnut into the glaze, allowing any excess to drip off.
2. Let the glaze set for a few minutes before serving