For Butter Donuts

1. Preheat the oven to 350F
2. Lightly spray 2 x 6 hole donut pans with oil and set aside.
3. Whisk together flour, sugar, baking powder and salt in a large bowl.
4. In a separate bowl, whisk egg, milk, butter and vanilla extract then add to the dry ingredients, combine well until fully mixed. Try not to over mix at same time.
5. Add the batter into a large ziplock bag (or use a bakers piping bag), cut the corner off one end of ziplock bag and pipe evenly into the trays to 3/4 full in each donut hole.
6. Bake for 8 to 10 minutes or until risen and golden brown.
7. When cooked, remove from the oven and transfer onto a wire rack, turn donuts upside down and cool thoroughly.

For Strawberry Icing Glaze

1. To make the puree, add strawberries to a small saucepan along with water and cook down over low-medium heat until mushy.
2. Mash with a fork or use a stick blender and then pass through a fine sieve to produce a smooth fruit puree.
3. Sift icing sugar into a large bowl. Add puree until a thick icing is formed. (You can freeze any leftover puree in a Tupperware box or freezer bag).
4. Add a drop or two of red/pink food colouring paste until desired colour is achieved.
5. Place donuts onto a surface covered in aluminium/tin foil. Spoon icing over donuts and decorate with sprinkles. Allow the icing to set completely.