For the glaze. Slice the plums into medium-sized slices. Skins still on. Heat the plums, butter and sugar in a pan on medium-high heat until the plums are very soft and a nice sauce has formed. Put the plums and sauce in a blender and mix until it forms a thick puree. Slowly add the powdered sugar and blend. Add the milk as needed to keep the glaze a nice consistency. Set aside to cool.
Preheat the oven to 425 degrees F. Lightly grease your doughnut pans with butter. I was able to make 12 regular doughnuts and a pan of doughnut holes.
Mix together the first 9 ingredients for the spiced doughnuts in a medium bowl and whisk together.
In a large bowl. mix together the melted butter, oil, and sugar together. Whisk in the eggs one at a time, then add the extracts.
Alternate between adding the flour mixture and the milk to the wet ingredients. Begin and end with the flour.
Fill the doughnut pans about ¾ of the way full, then bake for 7 - 10 minutes, then turn out onto a wire rack to cool. Once they are cool enough to handle, dip them in the cooled glaze.
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