Perfect Pink Sprinkle Donuts

A plate piled high with freshly made donuts is a picture of pure happiness. These classic treats, with their irresistibly soft, pillowy texture and sweet glaze, promise instant joy. This guide breaks down the process for preparing the beautiful Pink Sprinkle Donuts shown in the image, making it both straightforward and wonderfully rewarding from start to finish. Following these instructions allows anyone to put together a batch of these iconic, joyful pastries right in their own kitchen.

What You’ll Need

Here are the simple ingredients and tools required for this delightful baking project.

Ingredients

• 🥛 1 cup whole milk, warmed
• 🥄 2 ¼ teaspoons active dry yeast (1 packet)
• 🍚 ¼ cup granulated sugar
• 🥚 2 large eggs, at room temperature
• 🧈 6 tablespoons unsalted butter, melted and slightly cooled
• ✨ 1 ½ teaspoons halal vanilla extract
• 🧂 1 teaspoon salt
• 🍞 4 cups all-purpose flour, plus more for dusting
• 🌿 Halal-certified vegetable or canola oil, for frying (about 6-8 cups)

For the Pink Glaze & Topping:

• 🤍 2 cups powdered sugar, sifted
• 🥛 3-4 tablespoons milk
• ✨ ½ teaspoon halal vanilla extract
• 🍓 2-3 drops of pink or red food coloring
• 🎉 ½ cup rainbow sprinkles (the long, thin ‘jimmie’ type, as seen in the picture)

Kitchen Equipment

• 🥣 Two large mixing bowls
•      Whisks A small whisk
• 🧑‍🍳 A stand mixer with a dough hook (optional, but helpful)
• 📏 A rolling pin
• 🍩 A 3-inch donut cutter (or a 3-inch and a 1-inch round cookie cutter)
• 🍳 A large, heavy-bottomed pot or Dutch oven
• 🌡️ A kitchen thermometer
• 🥢 A spider strainer or slotted spoon
• 🧊 A wire cooling rack

Step-by-Step Guide

Part 1: Making the Dough

1. Awaken the Yeast: In a large bowl (or the bowl of a stand mixer), gently whisk together the warm milk, sugar, and yeast. The milk should be warm to the touch, not hot, like a baby’s bottle. Let this mixture sit for 5-10 minutes. This process is called proofing the yeast, and it’s done to make sure the yeast is alive and active. The mixture should become foamy on top. If it doesn’t, the yeast may be old, and it’s best to start over.
2. Combine the Ingredients: To the foamy yeast mixture, whisk in the melted butter, eggs, and vanilla extract until everything is well combined. In a separate bowl, whisk together the flour and salt. Add the flour mixture to the wet ingredients.
3. Knead the Dough: If using a stand mixer, attach the dough hook and knead on low speed for 5-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface. Kneading is a technique of pushing, folding, and turning the dough over and over. It develops the gluten, which gives donuts their signature fluffy, chewy structure. Continue kneading for about 8-10 minutes. The dough is ready when it becomes smooth, elastic, and pulls away from the sides of the bowl or is no longer overly sticky to the touch.
4. Let the Dough Rise: Form the dough into a ball and place it in a lightly greased bowl, turning it over once to coat the top. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size. This first rise is essential for a light and airy texture.

Part 2: Frying the Donuts

5. Shape the Donuts: Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and roll it out to about ½-inch thickness. Use a donut cutter to cut out the rings. If a donut cutter isn’t available, use a 3-inch round cutter for the main shape and a 1-inch round cutter to make the hole in the center. Place the shaped donuts on a parchment-lined baking sheet.
6. The Final Rise: Cover the shaped donuts loosely with a kitchen towel and let them rest for another 30-45 minutes. They will look visibly puffed up. This second rise ensures they are wonderfully light after frying.
7. Fry to Golden Perfection: While the donuts are rising, heat the oil in the large pot over medium heat until it reaches 350-360°F (175-180°C). Using a thermometer is highly recommended for the best results. If the oil is too cool, the donuts will absorb too much oil and become greasy. If it’s too hot, they will brown too quickly on the outside while remaining raw inside.
8. Carefully place 2-3 donuts into the hot oil, being sure not to overcrowd the pot. Fry for about 60-90 seconds per side, until they are a deep golden-brown color, just like the ones in the photograph. Use a spider strainer or slotted spoon to flip them and to remove them from the oil. Place the finished donuts on a wire rack to cool completely.

Part 3: Decorating

9. Whip Up the Pink Glaze: In a medium bowl, whisk together the sifted powdered sugar, 3 tablespoons of milk, and the vanilla extract until smooth. Add more milk, one teaspoon at a time, until the glaze is a thick but pourable consistency. Finally, add one or two drops of pink food coloring and stir until a vibrant, even pink is achieved, matching the glaze in the picture.
10. Dip and Sprinkle: Make sure the donuts are completely cool before glazing. Hold a donut by its sides and dip the top surface into the pink glaze, letting any excess drip off. Immediately place it back on the wire rack and cover generously with the multi-colored rainbow sprinkles. The sprinkles must be added right away, before the glaze starts to set. Repeat with all the donuts.

Allow the glaze to set for about 20 minutes before handling. The result is a stunning batch of homemade donuts ready to be shared. The satisfaction that comes from serving these beautiful, handcrafted treats is just as sweet as the donuts themselves. Go ahead and arrange them on a platter for everyone to enjoy and be sure to snap a picture of the final results.