Mix with a wooden spoon till everything comes together.
Take out the dough on a lightly floured surface and knead for 10-12 minutes or if using a stand mixer, knead at medium speed for 6-7 minutes.
Lightly oil a bowl and transfer the dough in it.
Keep the bowl in a warm place for 2 hours till the dough doubles in size.
Gently punch the dough and take it out on a lightly floured work surface.
Roll the dough to ¼ inch thickness.
Cut the doughnuts. (I used a big cookie cutter and cap of a bottle to cut)
Keep the doughnuts on a baking sheet leaving a gap of ½ inch between them.
Cover the sheet with a kitchen towel and let the doughnuts rise for another hour till they double in size.
Heat oil in a big vessel.
When the oil is hot (approx 180 degree C), place the doughnuts in it and fry from both the sides till lightly browned. Do not over fry the doughnuts or they will become dry
Drain on a kitchen towel lined tray.
For the glaze
Melt chocolate and butter in a pan.
Cool for 5 minutes.
Add confectioner's sugar, vanilla extract and cream and mix well.
Dip the doughnuts in the glaze and sprinkle the sprinklers on top.