• Prepare a donut baking tray like you would usually do, set aside. NOTE: For this recipe, I used my Donut Tray placed on top of a medium perforated baking sheet ; I brushed the wells with oil as the batter is quite dense. Set aside.
• Preheat oven at 435℉/225℃.

DONUT PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.

  In a mixing bowl, whisk together all-purpose flour, baking powder, granulated sugar, and sea salt. Make a well, add the eggs, buttermilk, the cooled melted butter and vanilla bean paste. Mix until combined.
  8.82 oz all-purpose flour, 2 tsp baking powder, 5.29 oz granulated sugar, 1/2 tsp Sea salt, 2 eggs, 6.35 oz buttermilk, 1 tsp vanilla bean paste, 1.06 oz butter
  
• Fill a Pastry Bag with the batter and carefully pipe it into each well of your donut baking tray (3/4 full). NOTE: Cover with a silicone mat so the donuts can rise flat.
  

BAKE!

• Bake for 10 minutes at 435℉/225℃. (Every oven heats differently, monitor your donuts from 8 minutes). It is ready when the toothpick inserted comes out clean with little to no crumbs.

  Once your Donut Cakes are out of the oven, remove right away the silicone mat if you have used one. Then, let them cool down for about 10 minutes. Unmold gently onto your cooling rack while preparing the vanilla bean glaze.
  

VANILLA BEAN GLAZE PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.

  In a mixing bowl, whisk together the powdered sugar, vanilla extract, milk and cooled melted butter. 

  Divide the preparation into 3 bowls. Mix in one the red food coloring and in a second one the blue food coloring.
  2.47 oz butter, 8.47 oz powdered sugar, 1.59 oz milk, 1 tsp vanilla bean paste, Food coloring
  
• Dip each donut tops into the vanilla bean glaze, alternating colors. Sprinkle immediately as the glaze sets quickly. NOTE: I used Foliay | Airplane Confetti Sprinkles. Enjoy & Bon Appétit!

  NOTE: If there are any leftovers, store in the refrigerator for up to 3 days.
  Sprinkles