These Pink Iced Donuts with Sprinkles are a cheerful and delicious treat that combine fluffy, golden-fried dough with a sweet vanilla glaze and a colorful rainbow sprinkle topping. Perfect for birthdays, brunches, or anytime you want a touch of nostalgic charm, these donuts are just as fun to make as they are to eat.
Why You’ll Love This Recipe
These donuts are soft, airy, and irresistibly sweet, topped with a classic pink glaze and playful sprinkles. Unlike store-bought versions, this homemade recipe lets you control the ingredients and create a fresh, bakery-style treat at home. Whether you’re baking for a special occasion or simply indulging your sweet tooth, these donuts offer both visual appeal and rich flavor.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the donuts:
2 1/4 tsp (1 packet) active dry yeast
1/2 cup warm milk (about 110°F / 43°C)
1/4 cup granulated sugar
2 tbsp unsalted butter, melted
1 egg
2 cups all-purpose flour
1/2 tsp salt
Oil for frying
For the pink glaze:
1 cup powdered sugar
1–2 tbsp milk
1–2 drops pink or red food coloring
1/2 tsp vanilla extract
Topping:
Rainbow sprinkles
Directions
- Activate the yeast:
In a small bowl, combine warm milk and sugar. Stir in the yeast and let it sit for 5–10 minutes until it becomes foamy. - Make the dough:
In a large mixing bowl, combine the foamy yeast mixture, melted butter, egg, flour, and salt. Knead the dough until smooth and elastic—this takes about 5–7 minutes by hand or with a dough hook in a stand mixer. - First rise:
Place the kneaded dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. - Shape the donuts:
Roll out the risen dough on a lightly floured surface to about 1/2-inch thickness. Cut out donut shapes using a donut cutter, or use a large round cutter and a smaller one for the center holes. - Second rise:
Place the cut donuts on parchment paper. Cover them loosely with a towel and let rise for another 30 minutes until slightly puffy. - Fry the donuts:
Heat oil in a deep pot to 350°F (175°C). Fry the donuts in batches for 1–2 minutes per side until golden brown. Use a slotted spoon to remove them and place them on paper towels to drain. - Make the glaze:
In a bowl, whisk together powdered sugar, 1–2 tablespoons of milk, vanilla extract, and a drop or two of food coloring until smooth. Adjust the milk to reach your desired consistency. - Dip and decorate:
Dip the top of each donut into the pink glaze, then immediately top with rainbow sprinkles. Let the donuts set on a wire rack until the glaze firms up slightly.
Servings and timing
Servings: 10–12 donuts
Prep time: 20 minutes
Rise time: 1 hour 45 minutes
Cook time: 15 minutes
Total time: 2 hours 20 minutes
Variations
Baked version: Bake the donuts at 375°F (190°C) for 8–10 minutes instead of frying. Texture will differ but still be delicious.
Flavored glaze: Add a drop of strawberry or raspberry extract to the glaze for a fruity twist.
Doughnut holes: Use the center cutouts to make bite-sized donut holes—fry and glaze them as well.
Different toppings: Use chocolate chips, coconut flakes, or crushed freeze-dried fruit instead of rainbow sprinkles.
Gluten-free: Use a gluten-free flour blend formulated for yeast doughs for a suitable alternative.
Storage/Reheating
Storage: Store donuts in an airtight container at room temperature for up to 2 days.
Reheating: Warm in the microwave for about 10 seconds. Avoid overheating, which can melt the glaze and dry out the dough. Donuts are best enjoyed the same day they are made.
FAQs
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise. Let it come to room temperature before shaping and proceeding with the second rise.
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast using the same quantity. Mix it directly with the dry ingredients and proceed as usual.
What type of oil is best for frying donuts?
Neutral oils with a high smoke point, such as vegetable, canola, or peanut oil, are best for frying.
Why is my dough not rising?
Ensure your yeast is fresh and the milk isn’t too hot (which can kill the yeast). The dough also needs a warm environment to rise properly.
Can I freeze these donuts?
You can freeze the unfried, shaped dough. Let thaw and rise before frying. Fried and glazed donuts do not freeze well due to texture changes.
How do I make the glaze thicker?
Add more powdered sugar a little at a time to thicken the glaze. If it’s too thick, add a small amount of milk.
Can I color the glaze differently?
Yes, you can use any food coloring to match themes or preferences—blue, purple, or yellow work well for different occasions.
How do I get my donuts evenly golden?
Maintain a consistent oil temperature of 350°F (175°C). Use a thermometer to monitor the heat and avoid overcrowding the pot.
Can I bake these instead of frying?
Yes, bake at 375°F (190°C) for 8–10 minutes. The texture will be more cake-like, but they’ll still be tasty.
What’s the difference between cake donuts and yeast donuts?
Cake donuts use baking powder or soda and have a denser texture. Yeast donuts, like this recipe, are lighter and fluffier due to yeast fermentation.
Conclusion
These Pink Iced Donuts with Sprinkles bring joy to the table with their vibrant appearance and delicious flavor. Whether you’re making them for a celebration or a weekend treat, they’re sure to impress with their soft interior, crisp golden crust, and delightful pink glaze. Fun to make and even better to eat, they offer a perfect balance of tradition and whimsy in every bite.
PrintPink Iced Donuts with Sprinkles Recipe
These Pink Iced Donuts with Sprinkles are soft, fluffy yeast-raised donuts topped with a sweet vanilla pink glaze and colorful rainbow sprinkles. Perfect for parties, brunch, or a cheerful treat anytime.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours
- Yield: 10–12 donuts 1x
- Category: Dessert
- Method: Fried
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 cup warm milk (about 110°F / 43°C)
- 1/4 cup granulated sugar
- 2 tbsp unsalted butter, melted
- 1 egg
- 2 cups all-purpose flour
- 1/2 tsp salt
- Oil for frying
For the pink glaze:
- 1 cup powdered sugar
- 1–2 tbsp milk
- 1–2 drops pink or red food coloring
- 1/2 tsp vanilla extract
Topping:
- Rainbow sprinkles
Instructions
- In a small bowl, combine warm milk and granulated sugar. Stir in yeast and let sit for 5–10 minutes until foamy.
- In a large bowl, mix the yeast mixture with melted butter, egg, flour, and salt. Knead until a smooth, elastic dough forms (5–7 minutes by hand or using a stand mixer).
- Transfer dough to a greased bowl, cover, and let rise in a warm area for 1–1.5 hours or until doubled in size.
- Roll out the dough to 1/2-inch thickness. Use a donut cutter (or round cutters) to cut out donut shapes.
- Place cut donuts on parchment-lined baking sheets. Cover loosely with a towel and let rise for another 30 minutes.
- Heat oil in a deep pot to 350°F (175°C). Fry donuts in batches, about 1–2 minutes per side, until golden brown. Drain on paper towels.
- In a small bowl, whisk together powdered sugar, milk, food coloring, and vanilla extract until smooth. Adjust milk for desired glaze consistency.
- Dip each donut into the pink glaze, allowing excess to drip off. Immediately top with rainbow sprinkles.
- Place glazed donuts on a wire rack and allow the glaze to set before serving.
Notes
- Ensure milk is warm, not hot, to activate the yeast properly.
- You can make the dough a day ahead and let it rise overnight in the fridge.
- Adjust glaze color intensity by adding more or fewer drops of food coloring.
- Sprinkles must be added while the glaze is still wet to stick properly.
- Donuts are best enjoyed fresh but can be stored in an airtight container for 1–2 days.
Nutrition
- Serving Size: 1 donut
- Calories: 270
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg