Gather all ingredients and equipment.

Preheat oven to 350 degrees Fahrenheit.

Grease doughnuts pans.

Mix all of the dry ingredients, except for the sprinkles, in a bowl. Reserve.

In the bowl of a stand mixer, with the whip attachment, mix together the eggs, coconut oil, butter, and milk for two minutes.

Add dry ingredients and mix for an additional three minutes. Be sure to scrape the bottom and sides of the bowl.

Fold in the sprinkles

Fill doughnut pan wells 3/4 full. I like to use a piping bag when filling the doughnut pans.

Bake for 10 minutes.

Allow to cool for 5 minutes in the pan and then place them on a rolling rack. Cool completely.

Place the confectioners’/icing sugar, salt, vanilla, and hot water in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary. If the glaze seems too thick, add more hot water, a teaspoon at a time. To glaze, dip one side of each hot doughnut into the warm glaze, and let dry for 10 to 15 minutes before serving.

Dip cooled doughnuts into the glaze and sprinkle each doughnut with sprinkles.

Allow to dry about 5 minutes.

Enjoy!