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King Cake Donuts

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.
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Prep Time 2 hours 30 minutes
Cook Time 5 minutes
Total Time 2 hours 35 minutes
Servings: 13 donuts
Course: Breakfast, Brunch, Snack
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Stand Mixer
  • Rolling Pin
  • Ruler
  • Heavy-bottomed pot
  • 2 1/2" cookie cutter or round glass
  • Plate

Method
 

  1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
  2. Add buttermilk, shortening, sugar, cinnamon, and 1 1/2 cup flour, baking powder and salt; mix well.
  3. Add enough remaining flour to make a soft dough.
  4. Turn dough onto a floured surface and knead several times.
  5. Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter.
  6. Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in siize.
  7. In a heavy bottom saucepan or pot, heat 2-3 inches of oil to 360 F.
  8. Drop in 4 or 5 doughnuts at a time.
  9. Cook about 2 minutes or until lightly golden in color, turning once.
  10. Drain well on paper towels.
Donut Glaze
  1. Combine powdered sugar, milk, vanilla, and lemon juice and stir until smooth.
  2. Dip each doughnut in glaze while still warm; allow excess glaze to drip off.
Decorating
  1. Pour sanding sugar on a plate, alternating colors (try not to mix the colors too much)
  2. 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.
  3. Place baby on top of each donut
  4. Cool on wire rack or serve warm.
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