Preheat oven to 350F, spray a 6 hole donut tin with some nonstick spray.
In a bowl whisk your egg with the sugar, add in milk and vanilla and stir.
Mix in your flour, cocoa powder and baking powder, mix well then pour batter into donut tin.
Bake in the oven for 16 minutes, let cool for 5 minutes.
To make your glaze use something that will be good to dip the donuts in, I used a small flat plate with raised sides. Mix your confectionary sugar, vanilla and water till sugar is all dissolved. Dip both sides off donuts into glaze and then transfer to a wire rack with something underneath to catch the glaze that will drop off *Note when calculating points and nutritional info I only accounted for 1/4 cup of icing sugar as a lot of the glaze will drop off.
Let glaze dry, store donuts in a sealed container, best in the fridge and they will freeze well.
Personal points- 4 using the WW recipe builder Freestyle SP- (blue, green & purple) 4 using WW recipe builderPoints Plus- 3 using PP calculatorNutritional info Calories.. 100..Fat 1.7g...Sat fat 0.7g...Carbs 18.5g.. Fiber 1.7g...Sugar 8.9g...Protein 3.4g