Preheat oven to 350 degrees Fahrenheit. Spray three mini-donut pans with oil spray.

Make buttermilk by mixing vinegar and milk in a bowl. Let sit for five minutes.

In another bowl, mix flour, sugar, vanilla sugar, baking powder, baking soda, and salt.

Make a well in the center and add buttermilk, egg, and oil. Mix until well combined.

Pour batter into a piping bag or a large ziplock and cut off one corner. Pipe into donut pan until approximately two-thirds full.

Bake for nine minutes. Allow to cool.

In a bowl, mix icing ingredients until combined, adding water or confectioners’ sugar as needed for desired consistency.

Spoon icing over cooled donuts and quickly add desired toppings.

Place in the fridge to firm up.

Place three donuts on a kebab or lollipop stick. Repeat for remaining donuts.

In a saucepan over a medium flame, heat heavy cream until hot but not boiling.

Place chocolate chips in a bowl and pour warm cream over them. Allow to sit for five minutes, then stir until chips melt and sauce is thick and creamy. If sauce is too thick, heat in the microwave or in a pan over a flame until creamy.

Serve sauce in a small bowl alongside donut kabobs.