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1
For the doughnuts: Trace twelve 3-inch circles on a piece of parchment paper, flip the paper over and line a baking sheet.
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2
Lightly spray with cooking spray.
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3
Fit a pastry bag with a 1/2-inch-round pastry tip.
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4
Whisk together the flour, confetti sprinkles, baking powder and 3/4 teaspoon salt in a medium bowl.
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5
Combine the granulated sugar and butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer).
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6
Beat on medium-high speed until well combined, about 2 minutes.
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7
Add the eggs and vanilla and continue to beat until incorporated and pale, about 2 minutes.
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8
Adjust the speed to medium-low and add the flour mixture and milk in batches, beginning and ending with the flour.
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9
Continue to mix until smooth and well combined, scraping down the sides of the bowl as needed.
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10
Transfer the batter to the prepared pastry bag.
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11
Pipe the dough over the circle patterns on the parchment paper.
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12
Refrigerate while the oil heats up.
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13
Fill a medium Dutch oven or pot with about 2 inches of oil and bring to 340 degrees F over medium heat.
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14
Line a baking sheet with paper towels.
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15
Cut the parchment paper around each doughnut, leaving a border.
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16
Use the paper border to carefully place 2 doughnuts at a time into the oil face first, then carefully remove the paper with tongs.
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17
Fry the doughnuts until golden, turning, 1 1/2 minutes per side.
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18
Remove the doughnuts with a slotted spoon to the paper towels.
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Repeat with the remaining doughnuts.
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20
Cool completely.
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21
Store at room temperature in an airtight container up to a day in advance.
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22
For the chocolate frosting.
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23
Combine the cocoa powder, butter, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer).
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24
Mix on low speed until combined.
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25
Add the confectioners' sugar and milk, and continue to mix on low speed.
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26
Once the mixture is mostly combined, increase the speed to medium-high and mix until smooth.
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27
Use immediately, or refrigerate in an airtight container up to 3 days.
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28
Allow to come to room temperature and mix on medium-high until smooth.
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29
For the malted vanilla frosting.
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30
Combine the malted milk powder, butter, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer).
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31
Mix on low speed until combined.
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32
Add the confectioners' sugar and milk, and continue to mix on low speed.
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33
Once the mixture is mostly combined, increase the speed to medium-high and mix until smooth.
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34
Use immediately, or refrigerate in an airtight container up to 3 days.
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35
Allow to come to room temperature and mix on medium-high until smooth.
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36
Frost the doughnuts with your favorite icing, or a combination, sprinkle with confetti sprinkles and decorate with candles if using.
