Chocolate Sprinkle Doughnut Recipe

Name: Chocolate Sprinkle Doughnut
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 doughnuts
Cuisine: American
Ingredients: 3 1/4 cups all-purpose flour; 1/4 cup granulated sugar; 1 packet (2 1/4 tsp) active dry yeast; 1/2 teaspoon salt; 1/2 cup whole milk, warmed; 1/4 cup water, warmed; 2 large eggs; 3 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; Vegetable oil, for frying; 1 1/2 cups powdered sugar; 3 tablespoons unsweetened cocoa powder; 3 tablespoons milk; 1/2 teaspoon vanilla extract; 1/4 cup rainbow sprinkles

American · Dessert · 45 min total

Chocolate Sprinkle Doughnut recipe videos

Classic yeast-raised doughnuts coated in a rich chocolate glaze and topped with colorful sprinkles. This recipe yields light, fluffy doughnuts perfect for breakfast or dessert.

30
min prep

15
min cook

12
servings

320
kcal/serving

Ingredients

3 1/4 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1/2 teaspoon salt
1/2 cup whole milk, warmed
1/4 cup water, warmed
2 large eggs
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Vegetable oil, for frying
1 1/2 cups powdered sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons milk
1/2 teaspoon vanilla extract
1/4 cup rainbow sprinkles

Instructions

In a large bowl, combine 1 cup flour, sugar, yeast, and salt. Add warm milk, water, eggs, melted butter, and vanilla. Beat with an electric mixer on low for 30 seconds, scraping bowl constantly. Beat on high for 3 minutes. Stir in remaining flour to form a soft dough.
Turn dough onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Roll out on a floured surface to 1/2-inch thickness. Cut with a floured 3-inch doughnut cutter. Place doughnuts and holes on floured baking sheets. Cover and let rise until doubled, about 30 minutes.
Heat 2 inches of oil in a deep pot to 350°F (175°C). Fry doughnuts, a few at a time, about 1 minute per side until golden brown. Drain on paper towels. Fry doughnut holes about 30 seconds per side.
For glaze: In a medium bowl, whisk together powdered sugar, cocoa powder, milk, and vanilla until smooth.
Dip each cooled doughnut into glaze, letting excess drip off. Place on a wire rack and immediately top with sprinkles. Let set for 15 minutes before serving.

Tips

Ensure oil temperature stays at 350°F for even frying.
Glaze can be thinned with additional milk if too thick.
Store leftover doughnuts in an airtight container at room temperature for up to 2 days.
For best texture, serve the same day.

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