King Cake Doughnuts
If you’re looking for a Mardi Gras treat to make, then these King Cake Doughnuts are definitely a good idea. These yeasted cinnamon doughnuts are glazed and topped with the classic Mardi Gras colors. 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!
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
Equipment
- Mixer
- Rolling Pin
- Large bowl
- Doughnut cutter
- Dutch oven
- Deep-fry thermometer
Ingredients
Doughnuts:
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons warm water not hotter than 110°F
- 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!
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