Activate yeast: In a bowl, whisk warm milk and 1 Tbsp of the sugar. Sprinkle in yeast, stir, and let sit 5–10 min until foamy.

Make dough: In a large bowl, whisk flour, cocoa, remaining sugar, and salt. Add the foamy yeast mixture, eggs, and butter. Mix to a shaggy dough, then knead (8–10 min by hand or 5–6 min in a mixer) until smooth and slightly tacky.

First rise: Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, 1–1½ hours.

Shape: Turn dough onto a lightly floured surface, roll to about 1 cm thick. Cut rounds with a 7–8 cm cutter and punch out centres with a 3 cm cutter. Re-roll scraps once.

Second rise: Place on floured/parchment-lined trays, cover loosely, and proof 30–45 min until puffy.

Heat oil: In a deep pot, heat oil to 175°C (use a thermometer if you have one).

Fry: Fry 2–3 doughnuts at a time, 45–60 seconds per side, until risen and cooked through. Remove to a rack lined with paper towel. Let cool slightly.

Glaze: Whisk icing sugar, cocoa, 3 Tbsp milk, vanilla, and salt until smooth and pourable (add a little more milk if needed). Dip warm doughnuts, let excess drip, then set on a rack. Add sprinkles if you like.

Serve: Best eaten fresh the same day. Enjoy!