Mardi Gras Colored Donuts (Print version)

Fluffy donuts decorated with a sparkling trio of purple, green, and gold sugar for a festive touch.

# What you'll need:

→ Donut Dough

01 - 3 1/2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/4 tsp active dry yeast
04 - 1/2 tsp salt
05 - 3/4 cup warm milk (110°F)
06 - 2 tbsp unsalted butter, melted
07 - 2 large eggs, room temperature
08 - 1 tsp vanilla extract

→ Frying

09 - 4 cups vegetable oil for deep frying

→ Icing

10 - 2 cups powdered sugar
11 - 3-4 tbsp milk
12 - 1/2 tsp vanilla extract

→ Colored Sugar Topping

13 - 1/3 cup granulated sugar divided into three bowls
14 - Purple food coloring
15 - Green food coloring
16 - Yellow (gold) food coloring

# How to make it:

01 - Combine warm milk and yeast in a small bowl. Let sit for 5 minutes until foamy and bubbly.
02 - Whisk together flour, sugar, and salt in a large mixing bowl until well combined.
03 - Add melted butter, eggs, vanilla, and the yeast mixture to the dry ingredients. Mix until a shaggy, sticky dough forms.
04 - Knead by hand or with a stand mixer using a dough hook for 6-8 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl.
05 - Place dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area for 1 hour or until doubled in size.
06 - While dough rises, divide granulated sugar into three separate bowls. Add a few drops of purple food coloring to one bowl, green to another, and yellow to the third. Rub with your fingers until evenly colored. Set aside.
07 - Turn risen dough onto a lightly floured surface. Roll out to 1/2-inch thickness. Cut out 3-inch rounds using a donut cutter (or a glass for the outer circle and a small cutter for the center hole).
08 - Arrange donuts and donut holes on parchment-lined baking trays, leaving space between each. Cover lightly and let rise for 30 minutes until puffy.
09 - Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F. Use a kitchen thermometer to ensure proper temperature.
10 - Fry donuts in batches, working in small groups to avoid overcrowding. Cook for 1-2 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels.
11 - Whisk together powdered sugar, milk, and vanilla extract until smooth and creamy. Adjust consistency with additional milk if needed.
12 - Dip the top of each warm donut into the icing, allowing excess to drip off. Immediately sprinkle with sections of purple, green, and yellow colored sugar to create the traditional Mardi Gras effect.
13 - Let glazed donuts set for 10-15 minutes until the icing firms slightly. Serve at room temperature for best texture.

# Expert suggestions:

01 -
  • The dough comes together with ingredients you already have in your pantry
  • That moment you dip them in colored sugar feels like crafting edible celebration
  • They taste like a New Orleans bakery without leaving your kitchen
02 -
  • Oil temperature drops every time you add dough, so let it come back up between batches
  • Let the glaze set for at least ten minutes or the sugar slides right off
  • These donuts are best eaten the day they are made because that fresh fry is unbeatable
03 -
  • Save the donut holes and fry them first as cook is treats while you work
  • Line your cooling rack with parchment underneath to catch sugar drips
  • If your glaze thickens up, add one teaspoon of milk to loosen it back up

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