Oven Temp: 180°C/350°F/Gas Mark 5
Add the milk and the white wine vinegar to a jug, set to one side.
In a large bowl combine the flour, caster sugar, baking powder, bicarbonate of soda and cinnamon.
Tip the egg, honey and melted butter into the milk mixture and whisk well.
Make a well in the centre of the dry ingredients and pour in the liquid.
Combine with a wooden spoon until an even batter is formed.
Lightly grease the doughnut pan and fill each hole half full.
Place in the oven to bake for 15 minutes (8-10 minutes for mini-doughnuts) until risen and golden brown.
Take the doughnuts out of the pan and allow to cool fully on a wire rack.
To make the glaze; Add strawberries and 2 tablespoons water into a small saucepan and cook over medium heat until thickened for about 30 minutes. Run the contents through a sieve and strain into a small saucepan. Add the caster sugar and cook for about 15 minutes until sugar dissolves and mixture thickens to a syrup. Combine icing sugar, butter, vanilla, food colouring and 4 tablespoons of the syrup in a medium bowl and whisk until smooth.
Dip the tops of each doughnut into the glaze and allow the excess to run away before setting back onto the cooling rack to set.
Sprinkle each glazed doughnut with sprinkles before the glaze sets fully.