Crumble the yeast into the lukewarm (not hot!) milk and stir briefly. Sift the flour and add the yeast milk as well as all the other ingredients to a bowl. Knead the yeast dough for at least 5 minutes.
Cover the yeast dough and leave to rise in a warm place for 3 hours. Roll out the dough on a floured work surface and cut out circles with a circle cutter (Ø 10 cm). Cut out a smaller circle in the middle.
Melt the frying fat in a small saucepan and heat to 180 degrees. Fry the donuts carefully one by one and cook for 4 minutes on each side until golden brown. Then place the donuts on a piece of kitchen roll and collect the excess fat.
For the topping
For the glazes, mix 200 g icing sugar with two tbsp water and pour into a deep container. For a chocolate glaze, the chocolate can be carefully heated in a saucepan.
Prepare the food colouring according to the package instructions and colour the glaze.
Dip the donut halfway into the glaze, then decorate with sprinkles. Leave the glaze to set.
Knead the marzipan mixture with 100 g icing sugar, colour with the food colours according to the package instructions. Chill for 30 minutes.
Roll out the cool marzipan mixture thinly with a rolling pin and cut out with a favourite shape. Place the marzipan mould on the donut. Enjoy!