• Place your Donut Flexipat® Tray on the top of your Medium Perforated Baking Sheet. Add the Chocolate Sprinkles directly to your mold.
• Preheat oven at 435F/225C.

DONUT PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
  1.06 oz butter
• In a mixing bowl, whisk together all-purpose flour, sugar, ground nutmeg and salt. Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the buttermilk, a splash at a time while continuing mixing. Finally, add the cooled melted butter and vanilla extract. Mix until it is all incorporated. 
  8.81 oz all-purpose flour, 2 tsp baking powder, 5.29 oz sugar, 1/4 tsp ground nutmeg, 1/2 tsp Sea salt, 2 eggs, 6.35 oz buttermilk, 1 tsp vanilla extract
• Add the sprinkles into each well of the mold. Fill your Pastry Bag with the batter and carefully pipe it into each well of the Flexipat®.
  1.06 oz Chocolate Sprinkles

BAKE!

• Bake for 15 minutes at 435F/225C. (Every oven heats differently, monitor your donuts from 12min). It is ready when the toothpick inserted comes out clean.
• Once your Chocolate Sprinkles Donut Cakes are out of the oven, let them cool down for about 10min. Then unmold gently onto your cooling rack. Serve and Enjoy! Bon Appétit!