Chocolate Sprinkle Donuts (Sourdough)

Growing up, my family would randomly pick up donuts as a morning treat—sometimes to celebrate a holiday, other times just because. No matter the reason, the chocolate sprinkle donut was always a favorite. Soft, sweet, and covered in colorful sprinkles, it felt like pure joy in donut form.

Now that I’m older (and have free will 😄), I decided to recreate that childhood favorite as sourdough chocolate sprinkle donuts—and honestly, they’re even better. There’s something irresistible about these fluffy sourdough donuts that keeps you thinking about them long after the last bite.

Each donut has a light, pillowy interior thanks to natural sourdough fermentation, and they’re topped with a rich, smooth chocolate frosting that isn’t overly sweet. It’s perfectly balanced—decadent enough for adults, but still a total hit with kids. And of course, no chocolate donut is complete without a generous shower of crunchy, colorful sprinkles on top.

These homemade sourdough donuts are nostalgic, fun, and unbelievably delicious. So here’s your challenge: make a batch… and try not to eat them all in one sitting.

A delightful scattering of chocolate-glazed donuts topped with vibrant rainbow sprinkles, adding a splash of color to the delectable treats.

What You'll Need + Tips

Here’s what you’ll need to make these chocolate sprinkle sourdough donuts:

Dough

• active sourdough starter (100% hydration, bubbly and at peak)

• all-purpose flour 

• whole milk

• unsalted butter

• egg yolks

• granulated sugar 

•  salt 

1. Make the Donut Dough

In the bowl of a stand mixer fitted with the dough hook, add the warm milk (it should feel warm to the touch but not hot) and the active sourdough starter. Mix on low speed for about 30–60 seconds, until the mixture looks slightly frothy and well combined.

Add the softened butter, egg yolks, flour, sugar, and salt to the bowl.

Mix on low speed until all ingredients are incorporated and a shaggy dough begins to form. Once combined, slightly increase the mixer speed to medium-low and knead the dough until it becomes smooth, elastic, and soft, about 15–17 minutes total. The dough should pull away from the sides of the bowl and pass the windowpane test.

If the dough looks overly wet or sticky, add additional flour 1 tablespoon at a time, mixing well between additions, until the dough is workable but still soft.

2. Bulk Fermentation

Transfer the dough to a lightly greased bowl and cover with a damp towel or plastic wrap.

Place the dough in a warm spot and allow it to rise until doubled in size. If your dough temperature is around 78–80°F, this will take approximately 5–6 hours. Cooler dough will require more time.

A great warm spot is inside the oven (turned off) with the oven light on.

Optional: After bulk fermentation, you may place the dough in the refrigerator for 1–2 hours. This step firms up the dough and makes shaping easier, but you can also proceed directly to shaping if preferred.

3. Shape the Donuts

Once risen, gently punch down the dough to release excess air. Transfer it to a lightly floured work surface.

Roll the dough out to about ½-inch thickness, keeping it even throughout. Using a heart-shaped cookie cutter, cut out 12 donuts, re-rolling scraps as needed.

Place the shaped donuts on a parchment-lined baking sheet, cover loosely with a clean kitchen towel, and allow them to rise until puffy and airy, about 2 hours.

4. Fry the Donuts

Pour 2–3 inches of neutral oil (such as avocado or vegetable oil) into a heavy-bottomed pot or Dutch oven. Heat the oil to 350°F.

Carefully place a few donuts into the hot oil, being careful not to overcrowd the pot. Fry for 1–1½ minutes per side, or until golden brown and cooked through.

Using a slotted spoon, transfer the donuts to a wire rack to cool completely.

5. Make the Chocolate Frosting

Microwave Method

In a microwave-safe bowl, add the butter and chocolate. Microwave in 5-second intervals, stirring well after each round, until fully melted and smooth.

Once melted, add the powdered sugar, vanilla, and evaporated milk, stirring until the frosting is glossy and well combined.

Stovetop Method

In a small saucepan over medium heat, melt the butter and chocolate together, stirring frequently. Once melted, reduce the heat to low and add the powdered sugar, vanilla, and evaporated milk. Stir until smooth and fully combined, then remove from heat.

6. Decorate and Finish

Dip the tops of the cooled donuts into the chocolate frosting, allowing any excess to drip off. Place the donuts back onto a wire rack.

Immediately sprinkle the tops with sprinkles before the frosting sets.

Allow the frosting to harden completely, then enjoy your fluffy, homemade sourdough donuts! 🍩✨

Baking Schedule

Example baking schedule (same day)

8am mix dough

1pm shape donuts

3pm fry

Example baking schedule (two day)

Saturday

3pm mix dough

8pm put dough into fridge

Sunday

8am shape donuts

10am fry

Watch the Recipe in Action

Sometimes seeing a recipe come together makes all the difference. Watch this quick video to follow along and get tips on making the dish perfectly every time.

Recipe

Servings: 16 donuts Prep time: 8 hours (including rising) Baking time: 3-4 mins

Ingredients

Dough

• 120g active sourdough starter

• 390g all-purpose flour

• 240g milk

• 57g unsalted butter (4 Tbsp)

• 3 egg yolks

• 60g granulated sugar

• 8g salt

Chocolate Frosting

• 4 oz semi sweet chocolate

• 28g unsalted butter (2 Tbsp)

• 120g powdered sugar

• 1/2 tsp vanilla extract

• 60 ml evaporated milk (4 Tbsp)

Instructions

1.Make your donut dough

In your stand mixer: Mix together your warmed milk and sourdough starter until frothy.

Add your softened butter, egg yolks flour, sugar, and salt.

Use your dough hook on low to combine the ingredients until it forms a shaggy dough. Slightly increase the speed, and knead until your dough is smooth, elastic and passes the windowpane test. (about 17 minutes). You may add a little extra flour 1 Tbsp at a time if your dough looks too runny/ sticky.

2. Bulk Ferment

   
   

Allow your dough to rise in a warm spot until it doubles in size. If your dough is 78-80F this should take 5-6 hours. If your dough is colder, it will take longer. You can keep in in the oven ( no heat) with the light on.

You may put in the fridge for an hour or two after bulk fermentation to make the dough easier to work with for shaping. (Or just shape immediately.)

3. Shape donuts

Punch down your dough and transfer to a lightly floured surface. Roll out your dough to 1/2 inch thickness. Use a heart shaped cookie cutter to cut out 12 donuts.

Cover with a kitchen towel and allow to rise until puffy ( about 2 hours)

4. Fry

Heat up 2-3 inches of neutral oil in a heavy bottomed pot (I used my dutch oven) to 350F. Drop your donuts into the oil and cook each side until golden brown about 1-1.5 mins per side.

Transfer your donuts to a wire rack and let cool completely

5. Making the Frosting

Microwave: In a microwave safe bowl, add your butter and chocolate. Place in the microwave at 5 second intervals and mixing each time until it is completely melted and runny.

Once melted, add the powdered sugar vanilla, and evaporated milk and stir until everything is well combined

Stovetop: Melt butter and chocolate on a medium heat.

Once melted, switch the heat to low and add the powdered sugar vanilla, and evaporated milk. Stir until everything is well combined.

Remove from heat.

6. Decorating and topping

   
   

Dip your donut tops into the chocolate frosting and place on a cooling rack. Immediately add sprinkles to each donut.

Allow the frosting to harden.

Enjoy!

How to Store Homemade Donuts

Homemade donuts are best enjoyed fresh, but proper storage will help keep them soft and delicious for longer.

Room Temperature (Best for Short-Term Storage)

• Store donuts in an airtight container at room temperature for up to 24–48 hours.

• Line the container with a paper towel to absorb excess moisture and prevent sogginess.

Pro Tip:

Homemade donuts don’t contain preservatives, so they’re meant to be enjoyed quickly—sharing them with friends and family is the best storage solution! 🍩