Cream butter with sugar and vanilla sugar, sift flour with baking powder and stir in together with milk.
Wrap the dough in foil and refrigerate for half an hour.
Roll out the dough and cut out discs with a diameter of 3 cm. Cut the dough scraps in between into small pieces and bake together with the cookies at 180° for about 10-12 minutes until light.
Melt the Ceres at low temperature. In the meantime, crumble the leftover dough and the biscuits into small pieces and stir them into the cooled coconut oil together with the other ingredients.
Spread the mixture in a dome shape on the disks, refrigerate and cover with chocolate icing. Works best if you put the doughnut on a fork and let the glaze run over it with a spoon.
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