Mardi Gras Colored Donuts (Printable)
Light, fluffy yeast donuts adorned with purple, green, and gold sugar for festive flair.
# What You Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast (1 packet)
04 - 1/2 teaspoon salt
05 - 3/4 cup whole milk, lukewarm
06 - 2 large eggs, room temperature
07 - 1/4 cup unsalted butter, softened
08 - 1 teaspoon vanilla extract
→ Frying
09 - 1 quart vegetable oil for frying
→ Topping
10 - 1 cup granulated sugar, divided into 3 bowls
11 - Purple, green, and yellow food coloring
12 - 2 tablespoons unsalted butter, melted
# Directions:
01 - Combine lukewarm milk and yeast in a small bowl. Let stand for 5 minutes until mixture becomes foamy, indicating the yeast is active.
02 - Whisk flour, sugar, and salt in a large mixing bowl. Add eggs, softened butter, vanilla extract, and the activated yeast mixture. Stir until a sticky dough forms.
03 - Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes until dough becomes smooth and elastic, developing gluten structure for proper texture.
04 - Place dough in a greased bowl, cover with plastic wrap or damp towel, and let rise in a warm, draft-free area until doubled in size, approximately 1 hour.
05 - Punch down risen dough to release air. Roll out to 1/2-inch thickness. Use a donut cutter or two round cutters (3-inch and 1-inch diameter) to cut donuts and centers.
06 - Arrange cut donuts on parchment-lined baking sheets. Cover and let rise for 30 minutes until puffy and slightly expanded.
07 - Add a few drops of food coloring to each bowl of sugar. Rub with fingers until sugar is evenly colored in purple, green, and yellow shades.
08 - Heat vegetable oil in a large pot to 350°F. Fry donuts in batches for 1 to 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. Dip or sprinkle with colored sugar in alternating bands to create the classic Mardi Gras color pattern.
10 - Serve immediately while fresh for best texture and flavor. Donuts are most enjoyed the same day they are made.
# Expert Suggestions:
01 -
- The moment you bite into a freshly fried donut still warm from the oil, you will understand why people wait in line for hours at famous donut shops
- You get to play with vibrant colors and create something that looks like it came from a fancy bakery
- The yeast dough is surprisingly forgiving and rises beautifully even if your kitchen is not perfectly warm
02 -
- I once skipped the second rise because I was in a rush and the donuts came out dense and disappointing, so do not cut corners here
- The oil temperature matters more than you think, too hot and they burn outside while staying raw inside
- Letting the donuts cool for just a few minutes before sugaring prevents the butter from melting right off
03 -
- Set out all your bowls and tools before you start frying, because once that oil is hot everything moves fast
- A chopstick skewered through the donut helps you check that the inside is cooked without cutting into it