Place a rack in the center of the oven and preheat to 350ºF (180ºC). Spray your donut pan with a baking spray such as Baker's Joy and set aside.

In a medium sized bowl, sift together flour, baking powder, baking soda and salt and set aside.

In a large bowl, add butter, oil, sugar, clear vanilla and almond extract. With a hand-held mixer, mix on medium until light and fluffy, about 2 minutes.

Next, add your eggs and mix on medium for an additional 2 minutes.

Mix in your Greek yogurt until combined and then add your milk.

In 2 additions, add your dry ingredients and gently mix until incorporated. Do not overmix.

Bake for 10 to 11 minutes. An inserted toothpick should come out clean. Allow to sit in the pan for a minute and then invert onto a wire rack to cool completely. If you have more batter, clean your donut pan and bake off the rest of your donuts.

Meanwhile, make your glaze by whisking together, confectioners' sugar, clear vanilla, almond extract and milk. The consistency is up to you, but I recommend keeping it on the thicker side. If it's too thin, it will just disappear and run down the sides of the donut. If you like a thicker glaze add more sugar and if you like it thinner, add a touch more milk.

Once the donuts have cooled, dip the tops in the glaze 2 times. Garnish with sprinkles immediately and Enjoy!