FOR THE DONUTS:

Preheat the oven to 350 degrees F and spray a donut pan with non stick cooking spray.

In a large bowl, whisk together the four, sugar, baking powder and salt.

In a separate bowl, stir together the melted butter, egg, milk and vanilla extract.

Gradually add the wet ingredients into the dry ingredients until just combined (do not over mix).

Pour the mixture evenly into the donut pan filling each one about halfway full. I find that it’s easiest to use a piping bag to fill the donut pan or place the batter in a large ziplock bag and cut the corner off the bag to pipe the batter into the pan.

Then bake for 10-13 minutes until a toothpick inserted into the center of the donuts comes out clean.  Let the donuts cool in the pan for 5 minutes and then transfer them to a wire rack to cool completely.

FOR THE GLAZE:

In a mixing bowl, whisk together the powder sugar and salt.

Then stir in the vanilla extract and gradually add the milk (1/2 tsp at a time) until the glaze is the consistency that you desire.

Add food coloring to the glaze at this time if you prefer.

Dip the cooled doughnuts in the icing covering about half of the donuts. Then top with the sprinkles at this time.

Let the donuts cool (so the glaze can set) for approximately 30 minutes before serving.

Then enjoy!