Birthday donuts

Ingredients:

Donuts

• 2 and 3/4 cups premium flour
• 3 tbsp. colored sprinkles + extra for sprinkling
• 1 tbsp baking powder
• 3/4 cup granulated sugar
• 3 tablespoons unsalted butter
• 2 large eggs, room temperature
• 1 tbsp vanilla extract
• 0.5 cup milk, room temperature
• Vegetable oil, for deep-frying
• Cake candles, optional

Chocolate glaze

• 0.5 cup cocoa powder
• 55 g unsalted butter, melted
• 1.5 tsp vanilla extract
• A pinch of coarse salt
• 3 cups powdered sugar
• 1/4 cup milk

Malt-vanilla glaze

• 0.5 tbsp. malted milk powder
• 55 g unsalted butter, melted
• 1.5 tsp vanilla extract
• A pinch of coarse salt
• 4 cups powdered sugar
• 3 tbsp + 1 tsp milk

Preparation:

1. Draw 12 3-inch (7.5 cm) circles on a piece of parchment paper, flip the paper over, and place it on a baking sheet. Lightly spray with cooking spray. Fit a 1/2-inch (1 cm) round tip to a pastry bag.
2. In a medium bowl, combine flour, sprinkles, baking powder and 3/4 teaspoon salt.
3. Combine the granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer). Beat on medium-high speed for about 2 minutes. Add the eggs and vanilla extract and continue beating until pale and fluffy, about 2 minutes more. Reduce the mixer speed to medium-low and add the flour mixture and milk in several additions, beginning and ending with the flour. Continue mixing until smooth, scraping down the sides of the bowl as needed. Transfer the mixture to the prepared pastry bag.
4. Trace the mold and draw circles on parchment paper.
5. Pipe the dough onto the parchment paper-lined outline and refrigerate while the butter heats.
6. Fill a medium cauldron or saucepan with about 5 cm of oil and heat over medium heat to 170°C. Line the baking sheet with paper towels.
7. Cut the parchment paper around each donut, leaving a small border. Carefully lower two donuts into the hot oil, then carefully remove the paper with tongs.
8. Fry the donuts until golden brown, turning, for 1.5 minutes per side. Transfer with a slotted spoon to paper towels. Repeat with the remaining dough. Cool completely. You can fry them the day before serving and store them in an airtight container at room temperature.

9. Chocolate glaze

   
   In the bowl of a stand mixer fitted with the paddle attachment, combine the cocoa powder, butter, vanilla, and salt (or in a large bowl if using a hand mixer). Mix on low speed until smooth. Add the powdered sugar and milk and continue mixing on low speed. Once all the powdered sugar is moistened, increase the speed to medium and beat until smooth. Use immediately or transfer to an airtight container and refrigerate. Can be stored for up to 3 days. Before using, bring the glaze to room temperature and beat with a mixer on medium-high speed until smooth.

10. Malt-vanilla glaze

    
    In the bowl of a stand mixer fitted with the paddle attachment, combine the malted milk powder, butter, vanilla extract, and salt (or in a large bowl if using a hand mixer). Mix on low speed until smooth. Add the powdered sugar and milk and continue mixing on low speed. Once all the powdered sugar is moistened, increase the speed to medium and beat until smooth. Use immediately or transfer to an airtight container and refrigerate. Can be stored for up to 3 days. Before using, bring the icing to room temperature and beat with a mixer on medium-high speed until smooth.
    
    Frost the donuts with either glaze or both, decorate with sprinkles, and add candles if desired.