Chocolate Sprinkle Donuts

Ingredients

• 260 gplain flour
• 125 mlwarm milk
• 1egg, at room temperature
• 50 ggranulated sugar
• 35 gbutter
• 1 tspvanilla extract
• 5 ginstant dried yeast
• 1/2 tspsalt
• 120 ml (1/2 cup)chocolate sprinkles
• 25 g (1/4 cup)cocoa powder
• 30 g (1/4 cup)icing sugar
• 60 ml (1/4 cup)milk

Instructions

1. 1

   Mix the dough

   In a large bowl, combine the egg, instant dried yeast, warm milk, granulated sugar, vanilla extract and salt. Mix thoroughly with a mixer until the sugar dissolves.

2. 2

   Knead the dough

   Add the plain flour and knead for 15 minutes, until smooth and elastic. Add the butter and knead again for about 15 minutes with a mixer, until the dough is no longer too tacky.

3. 3

   Let it rise

   Cover the bowl with a damp cloth or cling film to stop the dough drying out. Leave it to rise for 45 minutes, or until doubled in size.

4. 4

   Prepare the paper

   Cut parchment paper into 12 × 6 cm pieces and dust them with flour to help prevent the dough sticking during frying.

5. 5

   Portion the dough

   Once the dough has risen, divide it into 40 g portions for the donuts.

6. 6

   Shape the donuts

   Shape each portion into a smooth ball, flatten it with your hand, then cut out the centre with a donut mould.

7. 7

   Proof once more

   Place the shaped donuts on the prepared parchment and leave them to rise again for 15 minutes.

8. 8

   Fry the donuts

   Heat oil in a pan over medium heat. Fry the donuts at 150°C (300°F) until golden brown on both sides, then leave them on a cooling rack.

9. 9

   Make the topping

   Mix the milk, cocoa powder and icing sugar thoroughly until combined.

10. 10

    Dip and decorate

    Dip the top of each donut in the cocoa mixture, then roll it in the chocolate sprinkles.

What are chocolate sprinkle donuts?

Donuts are a familiar American bakery treat, often made from enriched yeast dough and fried until golden. This version pairs a soft, risen dough with a cocoa-and-milk dip and a coating of chocolate sprinkles.

The second rise helps the shaped donuts puff up before frying, while the topping adds sweetness and a little crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 535 calories, 12g protein, 88g carbs, 15g fat.

The flour and sugars provide most of the carbohydrates, while butter and the frying process contribute much of the fat. Egg, milk and flour contribute protein. For a more balanced plate, serve a donut alongside fruit and have it as a treat rather than the whole meal.

Choosing the ingredients

Warm milk: it should feel comfortably warm, not hot, when mixed with the yeast. Very hot milk can interfere with the yeast’s activity.

Room-temperature egg and softened butter: these are easier to incorporate evenly into the dough. The butter goes in after the first kneading period, as directed.

Getting the dough right

Kneading: give the dough the full 15 minutes before adding the butter, then knead for about 15 minutes more. The finished dough should look smooth and elastic rather than rough.

Rising: keep the dough covered so its surface does not dry out. Use the stated times as a guide and check that it has doubled before shaping.

Shaping and proofing

Even portions: weighing out 40 g pieces helps the donuts cook at a similar rate. Shape each piece into a smooth ball before flattening and cutting the centre.

Parchment: lightly flour the 12 × 6 cm pieces so the shaped dough can be handled without sticking. After shaping, give the donuts their 15-minute second rise.

Frying and doneness

Oil temperature: aim for 150°C and fry over medium heat. Keeping the oil at the recipe’s temperature gives the donuts time to colour on both sides.

Colour cue: remove them when both sides are golden brown, then transfer them to a cooling rack. Let excess oil drain before adding the topping.

Finishing and serving

Cocoa dip: mix the milk, cocoa powder and icing sugar until smooth enough to coat the tops. Dip the donuts, then roll the coated tops in chocolate sprinkles.

Serve them once the topping has set enough to handle. They work well with coffee, tea or a glass of milk.

Recipe notes & tips

• Use a mixer with a dough hook if available, as the recipe calls for two long kneading periods.
• Cover the dough well during both rises so it does not form a dry skin.
• Flour the parchment pieces lightly to make the shaped donuts easier to lift.
• Keep the oil near 150°C while frying, and adjust the heat if it climbs or drops.
• Dip the donuts after they have drained on the cooling rack so the topping clings more evenly.

Variations

• Vanilla dip: replace the cocoa powder with a little extra icing sugar and milk for a pale glaze.
• Mixed sprinkles: use a mix of chocolate and coloured sprinkles for a different finish.
• Cinnamon finish: dust the dipped tops lightly with cinnamon before adding the sprinkles.
• Filled donuts: skip cutting out the centres and fill the fried rounds after cooling.
• Extra cocoa: add a little more cocoa powder to the dip for a deeper chocolate flavour.

Common mistakes to avoid

• Milk too hot: very hot milk can hinder the yeast; use milk that is warm rather than hot.
• Short kneading: under-kneaded dough may not develop the smooth, elastic texture; follow both kneading periods.
• Uncovered rising dough: the surface can dry out; cover the bowl and shaped donuts as they rise.
• Sticky parchment: the dough may cling when lifted; dust the parchment pieces with flour as directed.
• Oil too hot: the outside can brown before the donuts cook through; keep the oil at 150°C.

How to store

Keep leftover donuts in an airtight container at room temperature and eat within 1–2 days for the best texture. Reheat briefly in the microwave if you like, though the chocolate topping may soften.

Frequently asked questions