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Best Chocolate Frosted Donuts Recipe with Colorful Sprinkles

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Indulge in the nostalgia of childhood with these delightful Chocolate Frosted Donuts topped with colorful sprinkles. Perfectly fluffy and rich, these homemade treats are sure to bring joy to everyone!

Ingredients

Scale
  • 3 1/2 cups All-Purpose Flour
  • 2 1/4 teaspoons Active Dry Yeast
  • 1/2 cup Granulated Sugar
  • 1 cup Whole Milk (or 2%)
  • 1 Large Egg
  • 1/4 cup Unsalted Butter, melted and slightly cooled
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Salt
  • Oil for Frying
  • 2 cups Powdered Sugar (Confectioners' Sugar)
  • 1/2 cup Unsweetened Cocoa Powder
  • 1/4 cup Milk or Heavy Cream
  • 1/4 cup Melted Unsalted Butter
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt
  • Rainbow Sprinkles (Jimmies or Nonpareils)

Instructions

  1. In a large mixing bowl or the bowl of a stand mixer, warm the milk to about 105-115°F (40-46°C). Sprinkle the active dry yeast and a tablespoon of granulated sugar over the milk. Let it sit for 5-10 minutes until foamy.
  2. Once the yeast is foamy, whisk in the remaining granulated sugar, melted and slightly cooled butter, large egg, and vanilla extract until well combined.
  3. In a separate bowl, whisk together the all-purpose flour and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a dough hook (or by hand with a wooden spoon) until a shaggy dough forms. Increase speed to medium-low and knead for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  5. Lightly grease a clean bowl. Place the dough in the bowl, turning once to coat. Cover tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.
  6. Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Roll the dough to about 1/2-inch thickness.
  7. Using a 3-inch donut cutter (or a 3-inch round cutter and a 1-inch round cutter for the center hole), cut out your donut shapes. You should get about 12-15 donuts and their corresponding donut holes. Re-roll any scraps gently and cut out more.
  8. Carefully place the cut donuts and donut holes onto individual squares of parchment paper on a baking sheet. Cover loosely with plastic wrap or a light kitchen towel. Let them rise again in a warm place for 30-45 minutes, or until visibly puffy.
  9. Pour enough neutral oil into a large heavy-bottomed pot or Dutch oven to reach a depth of 2-3 inches. Heat the oil over medium heat to 350-375°F (175-190°C).
  10. Carefully slide 2-3 donuts into the hot oil using the parchment paper squares. Fry for 60-90 seconds per side, until golden brown and cooked through.
  11. Using a slotted spoon or spider, transfer the fried donuts to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Let them cool slightly while you make the frosting.
  12. In a medium bowl, whisk together the powdered sugar and unsweetened cocoa powder, making sure there are no lumps.
  13. Add the milk (or cream), melted butter, vanilla extract, and a pinch of salt to the sugar mixture.
  14. Whisk vigorously until the frosting is completely smooth, glossy, and lump-free. If it’s too thick, add more milk, a teaspoon at a time.
  15. While the donuts are still warm, dip the top of each donut into the chocolate frosting. Allow any excess frosting to drip back into the bowl.
  16. Immediately after dipping, generously adorn the frosted donuts with your rainbow sprinkles. The frosting sets relatively quickly, so act fast to ensure the sprinkles stick!
  17. Place the frosted and sprinkled donuts back on the wire rack to allow the frosting to fully set, about 15-20 minutes.

Nutrition

Keywords: Ensure your yeast is fresh for the best rise. Adjust the frosting consistency with milk or powdered sugar as needed. Fry in batches to maintain oil temperature.

Find it online: https://softtasty.com/best-chocolate-frosted-donuts-recipe-with-colorful-sprinkles/