Brush the donut pan with some melted butter and set it aside. Preheat the oven to 180C/350F whilst making the donut mixture.

Mix together the egg, milk and vanilla in a small bowl or jug until smooth. Drizzle in the melted butter, whisking as you do, to combine everything together smoothly. Set aside.

In a separate large bowl, sift together the plain (all purpose) flour, caster sugar, baking powder, bicarbonate of soda (baking soda) and salt.

Tip the wet ingredients into the bowl with the dry ingredients. Mix through until just combined and smooth. Transfer the mixture into a piping bag, if using.

Spoon or pipe the mixture into the donut pan, making sure it is no more than ⅔ full. Bake in the preheated oven for 9-10 minutes until springy to touch and a skewer comes out clean. Cool for a few minutes in the pan, then gently remove and leave on a wire rack to cool completely before glazing and decorating.

Place the icing (powdered) sugar and vanilla into a small bowl with 2 tbsp milk and whisk to combine until smooth and thick. Add more milk, depending on how thick you like the glaze. I prefer it quite thick, so it sets on the donuts, but if you prefer it to drip off, add a little more milk. Add the food colour according to how strong you want the colour to be.

Carefully dip the top of each cooled vanilla donut into the blue glaze, then place on a wire rack to settle and firm up slightly.

Once the donuts have been dipped in the glaze, make the speckle paint by mixing the cocoa and vanilla with a little water. Dip the tip of a pastry brush in the cocoa paint and flick it over the donuts to create a splattered speckle effect on the glaze.

Lightly break the flakes into chunks, or roughly chop some chocolate if not using flakes. Arrange over the donut hole to look like a nest, then top each donut with mini eggs to finish. Enjoy!