• Preheat the oven to 350°F. Spray a donut pan with non-stick spray. Set aside.

For the donuts:

• In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/3 cup granulated sugar together in a medium bowl. Set aside.
• In a larger bowl, whisk 1 large egg and 1/2 cup buttermilk together until smooth. Add 2 tablespoons unsalted butter (melted) along with the 2 teaspoons vanilla extract and 1/2 teaspoon almond extract, whisking until fully combined. Add the flour mixture to this wet mixture and stir until just combined. Do not overmix. Fold in 1/4 cup rainbow sprinkles.
• Transfer the batter to a gallon sized freezer bag. Squeeze out all the air before sealing and snip the bottom corner off so that you can pipe one fat bead of batter into each well of the donut pan.
  
• Bake for 9–10 minutes or until the edges are lightly browned. Remove from oven and transfer to a cooling rack placed over a large baking sheet to later catch all of the icing drips and allow to fully cool to room temperature.
  

For the glaze:

• Combine the 2 cups confectioners' sugar, 1/4 cup milk, 1 teaspoon vanilla and 1/4 teaspoon almond extract in a small sauce pan. Heat over low heat while stirring constantly just to warm the glaze and allow the sugar to fully dissolve. Remove from heat.
• Dip the top of each donut in the warm glaze and return to rack. Then, once the glaze in the pot has cooled more and begins to thicken, re-dip each donut in the glaze once again and then top with additional sprinkles before the glaze sets.
• Donuts are best enjoyed fresh but can be stored in an air tight container for a couple days if not eaten right away.