Put the yeast and milk in the bowl, mix: 30 sec. speed. 3.

Add the egg, sugar, lemon peel and salt, mix: 30 sec. speed. 4.

Add the flour and knead: 2 min. speed. dough mode.

Now set 2 min. 30 sec. at speed. dough mode. Peel and insert the butter at room temperature through the hole of the lid and cut into small slices, a little at a time. (It's a delicate step and you have to be careful not to add the butter too quickly.)

Once the butter is finished, with the help of a spatula, remove the dough from the bowl and knead again: 2 min. 30 sec. speed. dough mode. (the dough should be smooth and soft).

Take the dough and knead it briefly with your hands on a lightly floured work surface, forming a ball.

Place the dough in a container, cover with plastic wrap and let it rise for at least 2 hours (me in the oven turned off with the light on) or until it doubles.

Take back the dough and work it briefly with your hands, if necessary, dust the work surface with flour.

Roll out the dough with a rolling pin into a sheet about 1 centimeter thick, form the donuts with the appropriate tool (alternatively you can use pasta cups, one larger and the other smaller to form the donut hole).

Gradually place them on a baking sheet lined with parchment paper.

Cover the tray with plastic wrap and leave to rise in the oven off for about 30 minutes.

Bake in a preheated oven at 200°C for about 8 minutes or until the donuts are lightly browned on the surface.

For the chocolate decoration: I mixed 1 tablespoon of icing sugar and 1 of cocoa with a little water in a glass, until the icing was the consistency I wanted, I preferred to leave it thicker.

For the colorful decoration: I always mixed icing sugar and water in a glass until I reached the consistency I wanted, I preferred to leave it less thick.

Once the icing is ready, dip the cooled donuts upside down, place them on a wire rack, decorate them with the sprinkles of your choice and let them dry.

The baby donuts are ready to serve... Buon appetito!