Preheat the oven to 350 degrees. Grease a donut pan with softened butter or cooking spray. (Note: if you don’t have a donut pan, let’s make donut holes! Grease a mini muffin tin instead.)

Assemble the dry ingredients: In a large mixing bowl, add the flour, cocoa powder, baking powder, baking soda and salt and whisk together. (If you don’t have a whisk, you can use a fork.)

Add the oil, sugars and vanilla to a medium size bowl and whisk to combine. Next add the eggs and the egg yolks, and continue whisking until smooth.

With a flexible spatula, gently fold the dry ingredients into the wet ingredients in 3 additions and the buttermilk in 2, beginning and ending with the dry.

Fill each donut mold about 3/4 of the way full with batter.Bake for 8-10 minutes, rotating at the halfway point, until a toothpick comes out with a moist crumb or two and the donut springs back when you press it.

If you’re making baked chocolate donut holes using a mini muffin tin, evenly fill each cavity with a tablespoon and a half of batter. The holes will bake in about the same time as the traditionally shaped donuts.

Let cool slightly and then remove from the pan to cool completely.

To make the glaze, combine all of the glaze ingredients in a small, shallow bowl and whisk until smooth and fully incorporated, adding more buttermilk if necessary, or sugar, until pourable and thick, and adjusting the food coloring until the color is to your liking.

To glaze the donuts, dip one side of each donut into the glaze and then lift it out, allowing the excess glaze to drip back into the bowl. Place the glazed donuts, glaze side up on a drying rack set inside a cookie sheet until set.