They aren't usually dipped, the glaze is poured over them. There's a special device for it. The 'honey glaze' needs hot doughnuts. They are cooled for about 30 seconds after coming out of the oil, but, they are still MUCH hotter than a baked good which wasn't in oil. (go look at threads here about baked potatoes with and without oil rubbed on them, the oil-rubbed potatoes will get hotter than non-oil rubbed potatoes in the same oven because the water inside turns to steam at about 212°F and oil stays put and can get to be significantly hotter until it burns. Doughnuts do get hand-dipped dipped (with triple gloves) in chocolate fondant to make the chocolate sort and they can be a bit cooler for that, although I think bigger restaurants also have massive applicators for it. But then again no one completely enrobes them in the chocolate glaze. Sprinkles will not adhere unless the doughnuts are very hot so that the glaze is also hot and fuzes to the sprinkles.
I spent a summer during my college years working for a mom& pop doughnut place right before they went from making the cake batter and lean dough from scratch to using commercial mixes. You have to be very quick to get everything to come together. I certainly messed things up often enough to learn what happens when you don't do it right.
