Preheat oven to 350° F

Treat nonstick donut pans with spray or I used coconut oil brushed on each to release easily.

In a large bowl mix eggs, milk, vanilla, and butter to combine.

Using a separate bowl, combine salt, flour, baking powder, and 1/2 C of sugar.

Pour the mixture into the wet ingredients.

Combine, scraping the sides to ensure all ingredients are thoroughly mixed and included.

Pour your batter into a zipped bag using a cup to secure the bag while filling.

Zip bag, and cut a small snip on the corner of a bag.

Carefully pipe filling into each donut caveat, not filling more than 3/4 (or you will have spillover)

Bake each tray 8-10 minutes (in cooler ovens it will take 10 full minutes).

Donuts will rise to the rim of the indent and will yield firmly to touch, nothing soft.

Immediately transfer from pan to cooling rack.

Really they should just pop on out!

Allow donuts to cool before Icing.