Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Lightly grease a 12-hole donut pan with butter or a colourless oil spray.

Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, and salt. This helps to distribute the raising agents evenly.

Mix Wet Ingredients: In a separate medium bowl or a large jug, whisk the egg, milk, melted butter, vanilla extract, and almond extract until well combined.

Create the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, fold everything together until it is *just* combined. Be careful not to overmix; a few small lumps are perfectly fine. What works best for me is stopping as soon as I can no longer see streaks of dry flour.

Fold in Sprinkles: Gently fold in the 60g of halal rainbow sprinkles. The colours will bleed slightly, which is part of the funfetti charm!

Fill the Donut Pan: Transfer the batter to a piping bag (or a large zip-top bag with the corner snipped off). Pipe the batter into each donut mould, filling them about two-thirds full. This is much neater than using a spoon.

Bake the Donuts: Bake for 10-12 minutes, or until a skewer inserted into the centre of a donut comes out clean and the tops spring back when lightly touched.

Cool Down: Let the donuts cool in the pan for 5 minutes before carefully turning them out onto a wire rack to cool completely. It’s important they are fully cool before you try to glaze them.

Make the Glaze: While the donuts cool, prepare the glaze. In a shallow bowl, whisk the sifted icing sugar with 3 tablespoons of milk and the vanilla extract until you have a smooth, thick but pourable consistency. Add the remaining tablespoon of milk if it’s too thick.

Decorate and Enjoy: Dip the top of each cooled donut into the glaze, allowing any excess to drip off. Place it back on the wire rack and immediately cover with extra sprinkles. Let the glaze set for about 15-20 minutes before serving.