Preheat the oven to 375 F, and grease your doughnut pans with non-stick baking spray.

In a bowl, sift together the flour, sugar, baking powder and salt. Stir in the sprinkles until evenly distributed.

Separately, whisk together the egg and sour cream until smooth, then whisk in the milk, melted butter, vanilla and almond extracts. Add the dry ingredients to the wet, and use a spatula to fold everything together just until combined. The batter will be thick.

Scrape the batter into a piping bag and cut off an inch from the pointed end. Pipe the batter into the doughnut pans, filling them no more than ½ - ⅔ full.

Bake the doughnuts on the center oven rack for about 12 minutes, until a toothpick comes out clean. Cool the doughnuts for 5 minutes in the pan, then gently remove the doughnuts and let them cool completely on a cooling rack before adding the glaze.TIP: If your doughnuts spill over the edge of the holes, just trim the excess from around the edges and the middles before icing them.

In a bowl, whisk together the powdered sugar, salt, vanilla and milk until smooth.Don't add more milk, or the glaze will be too thin, and will just drip off the doughnuts instead of covering them with an opaque layer. If you use low fat milk instead of whole milk, you may need to use a little less milk.

Use a spoon to spoon the icing on top of the doughnuts (the glaze is too thick and the doughnuts too soft and delicate to dip them). Before the glaze crusts over, scatter the glaze with sprinkles.

Let the glaze fully dry and set before storing the leftover doughnuts in an airtight container.