Mardi Gras Colored Donuts (Printable)
Soft fried dough topped with vibrant colored sugars for a festive New Orleans touch.
# What You'll Need:
→ Dough
01 - 2 ½ cups all-purpose flour
02 - ¼ cup granulated sugar
03 - 2 ¼ tsp active dry yeast (1 packet)
04 - ½ tsp salt
05 - ¾ cup whole milk, lukewarm
06 - 2 tbsp unsalted butter, melted
07 - 1 large egg
→ Frying
08 - 4 cups vegetable oil
→ Glaze
09 - 1 ½ cups powdered sugar
10 - 3 tbsp milk
11 - ½ tsp vanilla extract
→ Decoration
12 - 2 tbsp purple colored sugar
13 - 2 tbsp green colored sugar
14 - 2 tbsp yellow colored sugar
# Directions:
01 - Whisk together flour, granulated sugar, yeast, and salt in a large bowl until thoroughly combined.
02 - Combine lukewarm milk, melted butter, and egg in a separate bowl. Pour wet mixture into dry ingredients and mix until soft dough forms.
03 - Knead dough on lightly floured surface for 5 minutes until smooth and elastic. Place in greased bowl, cover, and let rise in warm place for 1 hour until doubled in size.
04 - Roll dough to ½-inch thickness. Cut rounds using donut cutter or two round cutters (3-inch and 1-inch for holes).
05 - Place cut donuts and holes on parchment-lined baking sheet. Cover and let rise 20-30 minutes until slightly puffy.
06 - Heat vegetable oil in heavy-bottomed pot to 350°F. Fry donuts in batches 1-2 minutes per side until golden brown. Remove with slotted spoon and drain on paper towels.
07 - Whisk powdered sugar, milk, and vanilla in bowl until smooth consistency is achieved.
08 - Dip warm donuts in glaze, allowing excess to drip off. Immediately sprinkle with purple, green, and yellow colored sugars in sections to create Mardi Gras effect. Let set on wire rack.
# Expert Hints:
01 -
- These pillowy beauties capture the joyous spirit of New Orleans in every single bite
- The tri-colored sugar topping turns breakfast into a celebration without needing a parade
- Freshly fried donuts create moments that store-bought versions can never touch
02 -
- Oil temperature is everything—too cool and they soak up grease, too hot and they burn outside while staying raw inside
- The glaze must be applied while donuts are still slightly warm or the sugar will not stick properly
- Work quickly with the colored sugars once glaze is applied or you will miss your window
03 -
- Roll your dough to exactly ½ inch thickness for that perfect pillowy texture
- The second rise is non-negotiable—skipping it results in dense, tough donuts