Sprinkles Recipe

Prepare dry ingredients

In a large bowl whisk together 2.25 cups all-purpose flour, 0.5 cup granulated sugar, 2 tsp baking powder and 0.5 tsp salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk 0.75 cup whole milk, 1 large egg, 3 tbsp melted unsalted butter and 1 tsp vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix — batter should be slightly thick but pourable. If batter seems very thick, add up to 1 tbsp milk.

Transfer the batter to a piping bag or a large zip-top bag with a corner snipped, or use a spoon to portion the batter for frying. Lightly dust the piping bag tip with 2 tbsp flour to prevent sticking.

Heat oil

Pour about 4 cups vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches. Heat over medium heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small drop of batter — it should sizzle and rise slowly to the surface.

Pipe and fry

Carefully pipe or spoon rounds of batter (about 2 1/2 to 3 inches diameter) into the hot oil. Do not overcrowd — fry in batches of 4–6 depending on pot size. Fry 1½–2 minutes on the first side until golden, then flip with a slotted spoon or spider and fry another 1–1½ minutes until evenly golden and cooked through. Total frying time ~3 minutes per donut.

Drain

Using a slotted spoon transfer donuts to a wire rack set over a baking sheet lined with paper towels to drain and cool for 4–5 minutes. While warm, proceed to glaze — warm donuts accept glaze best.

Make glaze

In a medium bowl whisk together 2 cups confectioners' sugar, 3 tbsp milk, 1 tsp vanilla extract and 1 tsp light corn syrup (if using) until smooth and glossy. Adjust thickness: add a little more milk (1 tsp at a time) if too thick, or more powdered sugar if too thin. Glaze should be pourable but coat the back of a spoon.

Glaze donuts

Dip the top of each warm donut into the glaze, letting excess drip back into the bowl. Place glazed donuts back on the wire rack. Work quickly while glaze is wet.

Add sprinkles

Immediately after glazing, sprinkle each donut generously with 3–4 teaspoons of rainbow sprinkles (total about 3/4 cup for the batch) so they adhere to the wet glaze.

Optional finishing

If desired, sprinkle a tiny pinch (about 1/8–1/4 tsp) of sea salt over a few glazed donuts to create contrast with the sweet glaze and sprinkles.

Allow glaze to set at room temperature for 15–20 minutes. Serve fresh the same day for best texture. Store in an airtight container at room temperature for up to 1 day; sprinkles can soften if stored longer.