Chocolate Glazed Donuts Recipe

Preheat the oven to 425F (218C) and grease a donut pan. Combine the flour, baking powder and salt and set the dry ingredients aside.
150 grams all-purpose flour spooned and leveled, 1/2 Tbsp baking powder, 1/4 tsp salt
Combine the oil, Eagle Brand Sweetened Condensed Milk, light brown sugar, egg, vanilla extract and sour cream until the mixture is completely smooth.
60 mL canola oil or any neutral oil, 153 grams Eagle Brand Sweetened Condensed Milk, 25 grams light brown sugar lightly packed, 1 large egg room temperature, 1 tsp vanilla extract, 56 grams sour cream
Fold in the dry ingredients just until the last streak of flour is combined.
Fill a piping bag with the batter and use it to fill the donut molds about 3/4 full. Bake for 8-9 minutes, just until they start to look golden and the center springs back when you press on it.
Remove the donuts from the oven and invert them onto a wire rack to finish cooling. Repeat this process with the rest of the batter.
To make the glaze, whisk the cocoa powder into the Eagle Brand Sweetened Condensed milk until fully combined. Take the donuts and dip the top half into the glaze and serve.
40 grams Dutch-process cocoa powder spooned and leveled, 230 grams Eagle Brand Sweetened Condensed Milk
Store remaining donuts in an airtight container.