Preheat your oven to 350 degrees F and grease two (6 count) donut pans with non-stick baking spray. 

In a large bowl, whisk together the flour, sugar, and baking powder. 

In another bowl, whisk together the milk, vegetable oil, butter, egg, and vanilla. 

Add the wet ingredients to the dry and whisk just until no large lumps remain– you don’t want to overmix! 

Divide the batter between the donut pans– filling each one ½ way full. I like to use a piping bag to fill the pans but you could also use a scoop or spoons. 

Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. 

Remove the donuts to a wire rack and allow them to cool completely before frosting. 

In a shallow bowl, whisk together the powdered sugar and milk. The mixture should be thick, but pourable. If it is too thick, add another tablespoon of milk. If it is too thin, add ¼ cup of powdered sugar. 

Add the food coloring (see notes) and mix to combine. 

Dip the donuts in the glaze and then place them back on the wire rack to set. Allow the donuts to set for 10 minutes before adding the speckles. 

To make the speckles, combine 1 tablespoon of water with 4 drops of black food coloring. Mix to combine. 

Dip a pastry brush in the black mixture and flick it at the donuts to create speckles. Be careful– it will stain clothes, counters, and walls to make sure to cover any surface that you don’t want speckled. 

Allow the donuts to sit for another 10 minutes before serving. 

Enjoy immediately or store in a single layer in an airtight container in the fridge for up to three days.