Mardi Gras Colored Donuts (Print)

Fluffy yeast-raised donuts dressed in colorful Mardi Gras sugar for festive moments.

# What You’ll Need:

→ Dough

01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast (1 packet)
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, lukewarm
06 - 2 large eggs, room temperature
07 - 1/4 cup unsalted butter, softened
08 - 1 tsp vanilla extract

→ Frying

09 - 1 quart vegetable oil for frying

→ Topping

10 - 1 cup granulated sugar, divided into 3 bowls
11 - Purple, green, and gold food coloring
12 - 2 tbsp unsalted butter, melted

# How To Make:

01 - Combine lukewarm milk and yeast in a small bowl. Let sit for 5 minutes until foamy.
02 - Whisk flour, sugar, and salt in a large mixing bowl. Add eggs, softened butter, vanilla, and the yeast mixture. Mix until a sticky dough forms.
03 - Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size (approximately 1 hour).
05 - Punch down the dough and roll out to 1/2-inch thickness. Using a donut cutter or two round cutters (3-inch and 1-inch diameter), cut out donuts and holes.
06 - Place donuts on parchment-lined baking sheets. Cover and let rise for 30 minutes.
07 - Add a few drops of food coloring to each bowl of sugar. Rub with fingers until evenly colored. Set aside.
08 - Heat oil in a large pot to 350°F. Fry donuts in batches for 1-2 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels.
09 - Brush warm donuts lightly with melted butter, then dip or sprinkle with colored sugar in alternating bands to mimic the Mardi Gras colors. Serve fresh.

# Expert Tips:

01 -
  • These donuts bring the festive spirit of New Orleans right into your kitchen
  • The yeast dough creates the lightest, fluffiest texture that melts in your mouth
  • Watching people choose their favorite color is honestly half the fun
02 -
  • The colored sugar goes on so much better when donuts are slightly warm, but not hot enough to melt it
  • Oil temperature is everything, too cool and they get greasy, too hot and they burn before cooking through
03 -
  • Use a kitchen thermometer to keep your oil at the right temperature consistently
  • Let the donuts drain on a wire rack over paper towels instead of directly on towels

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