Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
In a medium-sized mixing bowl, beat together the butter, vegetable oil, sugars, PreGel Pannacrema Vanilla & PreGel SETAGEL-Vellutina (sorbitol paste) until smooth.
Add the eggs, beating to combine.
Stir in the sifted baking powder, baking soda, nutmeg and salt.
Whisk together the flour and PreGel Cacao Togo.
Stir the dry ingredients into the butter mixture alternately with the milk, beginning and ending with the dry and making sure everything is thoroughly combined.
Spoon or pipe the batter into the lightly greased doughnut pans, filling the wells to about 1/4″ shy of the rim.
Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.
Chocolate Glaze
Combine together all ingredients in a microwave safe bowl, Heat in the microwave while stirring often.
Add extra corn syrup if needed to smooth consistency and desired viscosity.
Final Assembly
When the donuts are cooled dip them in the chocolate glaze, add sprinkles and enjoy!