Chocolate Glazed Donuts With Sprinkles

Today I am in the kitchen using Platinum Yeast From Red Star to make classic Chocolate Glazed Donuts With Sprinkles! Even the classic is WAY more delicious than what you can buy from the store. There is nothing like a freshly fried donut topped with chocolate glaze! To achieve the best texture on the inside I use Platinum Yeast From Red Star. It’s premium yeast and natural dough strengtheners result in a perfectly pillowy inside that is making my mouth water while typing this!

Chocolate Glazed Donuts With Sprinkles

Calories 1938.62 kcal


For the Donuts:

  • 2 packages Platinum Yeast from Red Star
  • 1/2 cup warm water
  • 1 1/2 cups milk
  • 5 tablespoons butter
  • 2 whole eggs
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 6 - 6 1/2 cups all-purpose flour plus more for dusting surface
  • Vegetable oil for frying

For the Glaze:

  • 1 3/4 cups powdered sugar
  • 1/4 cup cocoa powder
  • 3 tablespoons milk
  • 2 teaspoons vanilla extract


  • 1/2 cup rainbow sprinkles


For the Donuts:

  • Pour warm water into the bowl of a stand mixer with the dough hook attachment. Sprinkle the yeast over the water and allow to proof for 5 minutes. Meanwhile, heat up the milk and butter in a small pot, until the butter is melted. Once melted, remove from the heat and allow to cool to below 110 degrees Fahrenheit. If the liquid is too hot, it can kill the yeast.
  • Add the eggs, sugar, salt, warm milk mixture, and half of the flour to the bowl. Turn on the mixer on a slow speed and mix until well combined. Turn up the speed to medium and add in the remaining flour. Mix until it comes into a ball of dough. Dump out the dough onto a floured surface and knead by hand for about 4 minutes, until smooth.
  • Place dough in a large greased bowl, cover with a linen towel and allow to rise for 1 hour or until doubled in size.
  • Roll out the dough on a floured surface to 1 inch thick. Cut the doughnuts into circles using a doughnut cutter or 4 and 1 inch cookie cutters. Set on a floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
  • Preheat the oil in a large pot to 350 degrees Farenhight. Gently place the doughnuts into the oil, 1 to 2 at a time. Cook for 1 minute per side then transfer to a cooling rack. Allow to cool for at least 5 minutes before glazing.

For the Glaze:

  • In a small bowl mix together the powdered sugar, cocoa powder, milk, and vanilla extract.


  • Dip the tops of the donuts into the chocolate glaze and then cover with sprinkles. Best served the same day but can last up to 2 days in an airtight container.
Tried this recipe?Tag %eitan% on Instagram!

This blog post contains branded content brought to you by Red Star Yeast. All words and opinions are my own.

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