Laissez les bon temps rouler! with these homemade King Cake Donuts, a delightful twist on the traditional Mardi Gras treat. Infused with warm cinnamon notes and topped with vibrant purple, green, and gold sugar, each bite transports you to the lively streets of the French Quarter. Don’t forget the baby! Share the joy of Mardi Gras with family and friends as you recreate the magic of New Orleans in your kitchen.
There’s a city that holds a special place in my heart, a city that exudes good vibes, rich culture, and a culinary scene that’s nothing short of magical – New Orleans. One of the many things that made me fall in love with this city is the tradition of King Cake.
I celebrated my 25th birthday in the French Quarter. New Orleans is a city filled with jazz music, the distinct aroma of Creole spices, drive-thru daiquiri huts, and the warm smiles of the locals created an atmosphere like no other. However, the introduction to the iconic King Cake truly stole my heart during that visit.
The concept of the King Cake is believed to have originated in France during the Middle Ages. The cake was baked to celebrate the arrival of the three wise men in Bethlehem, and a bean or small trinket was hidden inside the cake to represent the baby Jesus. The person who found the hidden token would be crowned the “king” for the day, symbolizing good luck and prosperity. It’s a symbol of the city’s joie de vivre (joy of living). From the first bite, the combination of cinnamon-infused dough and the surprise of a hidden trinket had me hooked.
When the French settlers brought their traditions to the New World, the King Cake evolved with regional influences. In New Orleans, the King Cake became associated with the Carnival season, which kicks off on Twelfth Night and culminates in the grand celebration of Mardi Gras.
The modern King Cake in New Orleans is a sweet, braided cinnamon-filled pastry decorated with vibrant icing in the traditional Mardi Gras colors of purple, green, and gold, symbolizing justice, faith, and power. The hidden trinket has evolved into a small plastic baby. Following tradition, whoever finds the baby in their slice is responsible for hosting the next King Cake celebration or providing the next cake.
As my 37th birthday approaches, I find joy in recreating the magic of King Cake. Inspired by my fond memories, I’m excited to share these King Cake Donuts. These donuts combine the flavors of the traditional cake in a more portable form, making them perfect for sharing the love of New Orleans with friends and family.
In every bite of these King Cake Donuts, I am taken back to the place where the music, laughter, and aroma of King Cake filled the air. New Orleans has a way of leaving an indelible mark on your soul, and for me, that mark is sweetened by the celebration of a milestone birthday in a magical city.
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King Cake Donuts
Equipment
- Stand Mixer
- Rolling Pin
- Ruler
- Heavy-bottomed pot
- 2 1/2" cookie cutter or round glass
- Plate
Ingredients
- 1 tablespoon dry active yeast
- ½ cup warm water 100-110 degrees F
- ½ cup buttermilk
- 3 tablespoons shortening melted
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 3 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- vegetable oil
- 2 ½ cups sifted powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- plastic baby dolls
- purple, green, and gold sanding sugar
Instructions
- Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
- Add buttermilk, shortening, sugar, cinnamon, and 1 1/2 cup flour, baking powder and salt; mix well.
- Add enough remaining flour to make a soft dough.
- Turn dough onto a floured surface and knead several times.
- Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter.
- Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in siize.
- In a heavy bottom saucepan or pot, heat 2-3 inches of oil to 360 F.
- Drop in 4 or 5 doughnuts at a time.
- Cook about 2 minutes or until lightly golden in color, turning once.
- Drain well on paper towels.
Donut Glaze
- Combine powdered sugar, milk, vanilla, and lemon juice and stir until smooth.
- Dip each doughnut in glaze while still warm; allow excess glaze to drip off.
Decorating
- Pour sanding sugar on a plate, alternating colors (try not to mix the colors too much)
- While glaze is still wet, gently place one donut at a time, glaze side down onto sanding sugar. Gently press donut in a twiusing motion so that the sanding sugar sticks.
- Place baby on top of each donut
- Cool on wire rack or serve warm.
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