• Preheat oven at 350F/180C.
• Place your Donut Flexipat® Tray on the top of your Medium Perforated Baking Sheet.

DONUT BATTER

• In a mixing bowl, whisk together all the Eggs, Buttermilk, Vanilla Extract and Vegetable oil.
• Then, with a spatula, gently stir in the Sugar, Flour and Baking Powder. Mix until smooth.
• Finally, add the sprinkles, without overmixing.
• Fill your Pastry Bag with the batter and carefully pipe it onto each donut's well of the Flexipat®.
• Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your donuts from 15min)
• Once your donuts are out of the oven, let them cool down for about 10min. Then unmold gently.

BROWN BUTTER ICING

• Place butter in a small sauce pan and heat on medium until melted. Then, continue to heat until there are no more bubbles coming up and the whistling has reduced (about 5min). Pass your brown butter through the sift. Set aside.
• In a small bowl, whisk together the confectioners sugar with the milk and Almond Extract. Then, gently add the cooled brown butter. (If it is too thick add a little bit of milk ; if it is too runny add a little bit of confectioners sugar).
• Fill your Pastry Bag with the icing and carefully pipe it onto your donuts. You can also simply dip them into the icing. The icing will set within 1 to 2 hours depending on the thickness. Decorate with the M&MS Easter eggs and add Sprinkles on top.
• Slide your donuts onto a serving plate. Serve and Enjoy! Bon Appétit!