Mardi Gras King Cake Donuts (Printable Version)

Soft, cinnamon-filled donuts glazed in purple, green, and gold hues inspired by New Orleans traditions.

# Ingredient List:

→ Dough

01 - 2 1/4 teaspoons active dry yeast (1 packet)
02 - 1/2 cup warm milk (110°F)
03 - 2 tablespoons granulated sugar
04 - 2 1/2 cups all-purpose flour
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 cup unsalted butter, softened
08 - 2 large eggs
09 - 1 teaspoon vanilla extract

→ Cinnamon-Sugar Filling

10 - 1/4 cup unsalted butter, melted
11 - 1/3 cup brown sugar, packed
12 - 1 tablespoon ground cinnamon

→ Frying

13 - Vegetable oil for frying

→ Glaze & Decoration

14 - 1 1/2 cups powdered sugar
15 - 2-3 tablespoons milk
16 - 1/2 teaspoon vanilla extract
17 - Purple, green, and yellow sanding sugars

# How to Make:

01 - Dissolve yeast and 1 tablespoon sugar in warm milk. Let sit for 5 minutes until foamy.
02 - Combine flour, remaining sugar, salt, and nutmeg. Add yeast mixture, butter, eggs, and vanilla. Mix until soft dough forms.
03 - Knead on floured surface for 5-7 minutes until smooth and elastic. Place in greased bowl, cover, and let rise until doubled, about 1 hour.
04 - Roll dough to 1/2-inch thickness. Cut 3-inch rounds using donut cutter. Re-roll scraps as needed.
05 - Place donuts and holes on parchment-lined tray. Cover and let rise for 30 minutes.
06 - Mix melted butter, brown sugar, and cinnamon. Brush tops of each donut with mixture.
07 - Heat 2 inches vegetable oil to 350°F. Fry donuts in batches, 1-2 minutes per side, until golden. Drain on paper towels.
08 - Whisk powdered sugar, milk, and vanilla until smooth.
09 - Dip cooled donuts into glaze, letting excess drip off. Immediately sprinkle with purple, green, and gold sugars in sections.
10 - Let glaze set completely before serving.

# Expert Tips:

01 -
  • The moment these hit hot oil, your kitchen will smell like a French Quarter bakery in the best way possible
  • Theres something magical about watching people discover the cinnamon swirl inside each pillowy bite
02 -
  • Let the glazed donuts set for at least fifteen minutes before stacking them, otherwise they will stick together in a sad sugary mess
  • The oil temperature will drop when you add donuts, so wait for it to bounce back between batches or you will end up with greasy instead of golden
03 -
  • Use a kitchen thermometer to maintain the oil temperature because guessing almost always leads to either undercooked or burnt donuts
  • The donut holes fry faster than the full-sized donuts, so keep a close eye on them and remove them as soon as they are golden

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