Mardi Gras Colored Donuts

The smell of frying dough always transports me straight to a French Quarter morning, even when I am actually standing in my tiny Midwest kitchen in February. These Mardi Gras donuts became my way of bringing that electric New Orleans energy home, and now my friends start asking about them right after New Year is. Something about those three colors against golden brown dough makes even a gray Tuesday feel like a celebration.

Last year my sister came over to help decorate and we ended up with purple sugar on the ceiling, green in our hair, and gold somehow tracked into the living room. The donuts were gorgeous though, and that is what matters. Everyone grabbed two before they even cooled completely, which is basically the highest compliment a homemade donut can receive.

Ingredients

• All-purpose flour: Bread flour would make these too chewy so stick with all-purpose for that classic tender donut texture
• Active dry yeast: Make sure your milk is just warm to the touch because hot liquid will kill the yeast instantly
• Whole milk: The fat content really matters here so do not swap for skim milk or the dough will taste sadly flat
• Unsalted butter: Melt it completely and let it cool slightly so it does not cook the egg when you mix everything together
• Vegetable oil: You need enough depth so the donuts float freely without touching the bottom
• Powdered sugar: Sift it first or your glaze will have stubborn lumps no matter how much you whisk
• Colored sugar: Make your own by shaking granulated sugar with gel food coloring in a ziplock bag

Instructions

Mix the dough base:

Whisk the flour, sugar, yeast, and salt in a large bowl until everything looks evenly combined. In another bowl beat the warm milk, melted butter, and egg together. Pour the wet ingredients into the dry and stir with a wooden spoon until a shaggy dough forms.

Knead until smooth:

Dump the dough onto a lightly floured surface and knead for about five minutes. You will feel it transform from sticky to smooth and elastic. Place it in a greased bowl, cover with a clean towel, and let it rise in a warm spot until doubled in size.

Cut the donuts:

Roll the dough out to a half-inch thickness on a floured surface. Use a donut cutter or two round cutters to create your shapes. Transfer them to a parchment-lined baking sheet, cover, and let them rise until they look slightly puffy.

Fry to golden perfection:

Heat your oil to 350°F and fry the donuts in batches. Cook each side for one to two minutes until they are a deep golden brown. Move them to a wire rack with paper towels underneath to drain.

Glaze and decorate:

Whisk the powdered sugar, milk, and vanilla until completely smooth. Dip each warm donut into the glaze and let the excess drip off. While the glaze is still wet immediately press the colored sugars onto sections of each donut.

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My neighbor started texting me in January asking when donut day was happening this year. That is when you know a recipe has become part of the neighborhood fabric.

Making Your Own Colored Sugar

Store-bought colored sugar can feel waxy or taste slightly artificial. Tossing plain granulated sugar with a tiny drop of gel food coloring in a sealable bag gives you vibrant color and pure sugar taste. Shake it for about thirty seconds and spread it on a plate to dry for an hour before using.

The Perfect Fry Temperature

Oil that is too cool makes greasy donuts while oil that is too hot burns the outside before the inside cooks. A thermometer takes all the guesswork out of it. If you do not have one, drop a small piece of dough into the oil and it should sizzle immediately and float to the top.

Storage and Serving

These donuts are honestly best eaten the same day you make them because that freshly fried texture is impossible to replicate. If you must store them, keep them in a single layer with wax paper between each one so they do not stick together.

• Reheat leftovers in a 300°F oven for five minutes to restore some of that just-fried crispness
• The glaze will become sticky again if wrapped too tightly so leave them uncovered if serving within a few hours
• Café au lait is the traditional pairing but a strong black coffee cuts through the sweetness beautifully too

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Fat Tuesday comes but once a year, but honestly these are worth making any Tuesday that needs a little extra joy.

Recipe FAQs

→ How is the dough prepared for best texture?

Mixing lukewarm milk with melted butter and egg before combining with dry ingredients creates a soft, elastic dough that yields fluffy results after rising.

→ What oil is recommended for frying?

Vegetable oil is ideal for frying, heated to 350°F (175°C) to achieve a crispy golden exterior without excessive oil absorption.

→ How are the colored sugars applied?

After glazing, sprinkle purple, green, and gold colored sugars in sections to create a vibrant Mardi Gras effect that adds both texture and visual appeal.

→ Can the pastries be filled?

Yes, injecting jam or custard before glazing offers an extra burst of flavor and moisture inside each fluffy round.

→ What is the purpose of letting the dough rise twice?

First rise develops flavor and texture, while the second rise after cutting ensures the rounds puff up for a light, airy crumb before frying.