Mardi Gras celebrations are in full effect and so there’s no time like the present than to celebrate with these King Cake Doughnuts. I was always under the impression that Mardi Gras took place on a single day and that was that, but in traveling to New Orleans once a month for the last four years or so, I’ve learned that it’s practically a month long celebration. The parades and parties start off small, but as you get closer to the actual Fat Tuesday, they become more bigger and wilder. So even if you think you’ve missed it, you actually still have time to celebrate until next Tuesday the 25th. So with that being said, let’s keep that party and these doughnuts going. And if you’re still looking for a little more New Orleans flavor in the kitchen, why not give these Sausage, Shrimp and Grits Biscuits a try? Or perhaps a Red Beans and Rice Soup is more your jam? This Po’Boy Salad is still my one and only. Finally, what’s a Mardi Gras celebration without an actual Po’Boy? This Fried Shrimp version is in slider form, making perfect for parties!
Let’s start with the yeasted doughnut dough. This one is heavily flavored with cinnamon to mimic that classic king cake taste! The first thing we have to do is wake up that dry yeast. In the bowl of a stand mixer, attached with the dough hook, combine the warm water, a pinch of the sugar and yeast. Let stand for 5 minutes or until yeast has foamed up.
**Note: If your yeast doesn’t foam and bubble up, then you need to toss it and start over. This step is crucial because it is what will ensure a perfectly risen dough later on. Perhaps the water was too hot or not hot enough!**
Add 4 1/2 cups of all-purpose flour, warm milk (again, warmed to about 110°F), melted butter, eggs, sugar, salt and cinnamon to the bowl with the yeast mixture and mix on low speed for 3 minutes.
Add as much of the remaining flour as needed to create a smooth soft dough that pulls away from the sides of the bowl. Knead on moderate speed for 8 minutes. Transfer the dough to a greased bowl, cover loosely with plastic wrap and a damp kitchen towel. Set in a warm spot and let rest until doubled in size, about 1 hour.
**Tip: You want to let the dough proof in a warm spot to ensure maximum rise. The best place for this is either above the fridge or in an oven that you’ve turned on for like a minute and then turned off before placing the dough in. This will just create the perfect warm environment for proofing!**
Dump out the dough onto a generously floured large cutting board or surface. Roll the dough out to a 1/2-inch thick rectangle. Cut the doughnuts using a 3-inch round cookie cutter, and cut out the center with a round 1/2-inch cutter. Transfer the doughnuts and doughnut holes to a greased baking sheet and cover with plastic wrap and let proof at room temperature for another 30 minutes.
**Note: If you don’t have doughnut cutters, you can use an empty can or a drinking glass and cut out the center with a large round piping tip. I have this round cutter set from Amazon that I love and that I use for so much! Biscuits, cookies, and of course, doughnuts!!**
Meanwhile, fill a large heavy-duty pot halfway with vegetable oil and heat to 325°F. Fry the doughnuts in batches until golden brown on each side, about 5 minutes total. Transfer to a paper towel lined baking sheet or a wire rack, set over a baking sheet, to drain.
**Note: I highly recommend using a deep-fry or candy thermometer whenever you deep fry because it’ll make for a much easier and better frying experience. You want to keep an eye on the temperature of the oil at all times to ensure that it stays at 325°F with each batch you fry!**
To make the icing, whisk together all of the ingredients until smooth. Working with one at a time, carefully dip the tops of the warm doughnuts into the glaze and return to the wire rack.
Sprinkle each doughnut with the purple, green, and gold sanding sugars while the glaze is still wet. Allow to set slightly before serving and eating.
If you really want to get in the king cake spirit, you can top each of the doughnuts with mini plastic babies, which is essential to a classic king cake. I found them at a craft store but you can get them online as well. This would be great for parties, but if you’re just making the doughnuts for fun, the plastic babies are totally optional.
Of course, it goes without saying that these doughnuts are great any time of year. Not just on Mardi Gras. You can top them with a chocolate glaze or with any type of sprinkles you have on hand or even chopped nuts! It’s a great doughnut base recipe that you can flavor and top a thousand different ways!
If you want to make the dough ahead of time, you can pop it in the fridge to rise overnight (at the step where it calls for an hour rise) and then just let come to room temperature, covered, for about half an hour before proceeding with the rolling and cutting and second rise.
Whether you’re wanting to celebrate Mardi Gras this year or you’re just in the mood for a delicious and fluffy yeasted doughnut, this recipe is the way to go. Make them and let me know what you think below. And as they say in New Orleans, Laissez les bon temps rouler…let the good times roll!
King Cake Doughnuts
Ingredients
Doughnuts:
- 1 package 2 1/4 teaspoons active dry yeast
- 2 tablespoons warm water not hotter than 110°F
- 4 1/2 to 5 cups all-purpose flour
- 1 cup warm whole milk not hotter than 110°F
- 1/4 cup melted unsalted butter
- 3 large eggs room temperature
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons cinnamon
- Vegetable oil for frying
Icing:
- 2 1/4 cups powdered sugar
- 1/4 cup whole milk
- 1/2 teaspoon lemon juice
- 1/4 teaspoon vanilla extract
- Purple Green and Gold sanding sugar
Instructions
- In the bowl of a stand mixer, attached with the dough hook, combine the warm water, a pinch of the sugar and yeast. Let stand for 5 minutes or until yeast has foamed up. Add 4 1/2 cups flour, warm milk, butter, eggs, sugar, salt and cinnamon to the bowl and mix on low speed for 3 minutes. Add as much of the remaining flour as needed to create a smooth soft dough that pulls away from the sides of the bowl. Knead on moderate speed for 8 minutes. Transfer the dough to a greased bowl, cover loosely with plastic wrap and a damp kitchen towel. Set in a warm spot and let rest until doubled in size, about 1 hour.
- Dump out the dough onto a generously floured large cutting board or surface. Roll the dough out to a 1/2-inch thick rectangle. Cut the doughnuts using a 3-inch round cookie cutter, and cut out the center with a round 1/2-inch cutter. Transfer the doughnuts and doughnut holes to a greased baking sheet and cover with plastic wrap and let proof at room temperature for another 30 minutes.
- Meanwhile, fill a large heavy-duty pot halfway with vegetable oil and heat to 325°F. Fry the doughnuts in batches until golden brown on each side, about 5 minutes total. Transfer to a paper towel lined baking sheet or a wire rack, set over a baking sheet, to drain.
- To make the icing, whisk together all of the ingredients until smooth. Working with one at a time, carefully dip the tops of the warm doughnuts into the glaze and sprinkle each with the purple, green, and gold sanding sugars while the glaze is still wet. Allow to set slightly before eating. Enjoy!
Notes
