Easy Chocolate Doughnut Recipe – Milky Bar & Sprinkles

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Doughnut Recipe – Milky Bar & Sprinkles

Hey everyone! If you’re anything like me, a warm, fluffy doughnut is pure happiness. And honestly, is there anything better than a chocolate-covered one? I’m so excited to share my go-to recipe for these incredibly delicious, easy chocolate doughnuts – complete with a dreamy Milky Bar chocolate coating and a generous sprinkle of, well, sprinkles! They’re perfect for a weekend treat, a little pick-me-up, or even a festive celebration. Let’s get baking (and frying!).

Why You’ll Love This Recipe

These aren’t your average doughnuts. They strike that perfect balance between being surprisingly easy to make and utterly irresistible. The dough is soft and airy, the chocolate coating is creamy and sweet, and the sprinkles just add that extra touch of fun. Plus, using instant yeast makes the whole process so much simpler – no proofing needed! Trust me, once you try these, you’ll be hooked.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 2 cups flour (approximately 250g)
• 1.5 tsp dry instant yeast (about 5g)
• 2 tbsp sugar (approximately 25g)
• 0.25 tsp salt (about 1.5g)
• 1 large egg
• 0.25 cup butter, melted (about 57g)
• 155 ml lukewarm milk
• 2 cups vegetable oil, for frying
• 2 tbsp melted butter, for glaze (about 28g)
• 1 cup icing sugar (approximately 120g), for glaze
• 0.25 tsp vanilla essence (about 1.25ml), for glaze
• 2 tbsp milk, for glaze
• 150g Milky Bar chocolate
• Sprinkles, for decorating

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference:

• Milky Bar Chocolate: This is where the magic happens! The creamy, smooth flavour of Milky Bar really elevates these doughnuts. It’s a family favourite, and I think you’ll agree it’s the perfect pairing.
• Instant Yeast: I love using instant yeast because it saves so much time. No need to activate it beforehand – just add it straight to the dry ingredients.
• Lukewarm Milk: This is crucial for activating the yeast. Make sure it’s warm, but not hot! Think baby-bottle warm. Too hot and you’ll kill the yeast, too cold and it won’t activate properly.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Combine the dry ingredients: In a stand mixer or a large bowl, whisk together the flour, instant yeast, sugar, and salt.
2. Add the wet ingredients: Add the lukewarm milk, melted butter, and egg to the dry ingredients.
3. Knead the dough: Knead the dough for 6-7 minutes, either with the dough hook attachment of your stand mixer or by hand, until it pulls away from the edges of the bowl. It should be smooth and elastic.
4. First Rise: Lightly oil your hands and the surface you’ll be working on. Place the dough in a greased bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Roll and Cut: Gently punch down the dough to release the air. On a lightly floured surface, roll the dough to about 1cm (½ inch) thickness. Use a doughnut cutter to cut out doughnut shapes, and a smaller cutter or nozzle to create the holes.
6. Second Rise: Place the cut doughnuts on a baking sheet lined with parchment paper. Cover them loosely and let them rise for another 30 minutes.
7. Fry the Doughnuts: Heat the vegetable oil in a deep pot or fryer to medium heat (around 175°C/350°F). Carefully fry the doughnuts, 3 at a time, for about 2-3 minutes per side, until golden brown.
8. Drain and Cool: Remove the doughnuts from the oil and place them on a cooling rack lined with paper towels to drain excess oil. Let them cool completely before glazing.
9. Make the Glaze: While the doughnuts are cooling, make the glaze. In a bowl, whisk together the melted butter, icing sugar, vanilla essence, and milk until smooth.
10. Glaze the Doughnuts: Dip the cooled doughnuts into the glaze, coating them evenly.
11. Chocolate Coating & Sprinkles: Melt the Milky Bar chocolate in the microwave in 30-second intervals, stirring in between, until smooth. Dip the glazed doughnuts into the melted chocolate and immediately add sprinkles!

Expert Tips

• Don’t overcrowd the pot: Frying too many doughnuts at once will lower the oil temperature and result in greasy doughnuts.
• Use a thermometer: A kitchen thermometer is your best friend when frying! It ensures the oil is at the right temperature for perfectly cooked doughnuts.
• Cool completely: Make sure the doughnuts are completely cool before glazing, otherwise the glaze will melt right off.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Doughnut Adaptation: Swap the butter for a plant-based butter alternative, the milk for almond or soy milk, and use an egg replacer like flaxseed meal.
• Gluten-Free Doughnut Adaptation: Use a good quality gluten-free flour blend designed for baking. You might need to adjust the liquid slightly to get the right dough consistency.
• Spice Level: (Not Applicable)
• Festival Adaptations: For Diwali, use colourful, traditional Indian sprinkles. For Christmas, try red and green sprinkles or even a dusting of edible glitter! You can also package them up in festive boxes for gifting. My friend Priya always makes these for Christmas and they disappear in minutes!

Serving Suggestions

These doughnuts are best enjoyed fresh! Serve them with a cup of chai or coffee for the ultimate treat. They’re also fantastic for breakfast, brunch, or as a dessert.

Storage Instructions

Store leftover doughnuts in an airtight container at room temperature for up to 2 days. They’re best enjoyed within the first day, though!

FAQs

1. Can I make the doughnut dough ahead of time?

Yes, you can! After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. Let it come to room temperature for about 30 minutes before rolling and cutting.

2. What’s the best way to prevent the doughnuts from absorbing too much oil?

Make sure the oil is at the correct temperature (175°C/350°F) and don’t overcrowd the pot.

3. Can I use a different type of chocolate for the coating?

Absolutely! Milk chocolate, dark chocolate, or even white chocolate would all be delicious.

4. How do I know when the oil is hot enough for frying?

A small piece of dough should sizzle and turn golden brown in about 60 seconds.

5. My doughnuts didn’t rise properly – what went wrong?

The yeast might have been old, the milk might have been too hot or too cold, or the rising environment might have been too cold.

6. Can I bake these doughnuts instead of frying?

While frying gives you that classic doughnut texture, you can bake them! Bake at 180°C (350°F) for 10-12 minutes, or until golden brown. They won’t be quite as fluffy, but still delicious!