King Cake Donuts Mardi Gras (Print Version)

Soft baked donuts topped with vanilla glaze and festive Mardi Gras sprinkles for a vibrant treat.

# Components:

→ For the Donuts

01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon salt
07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/4 cup unsalted butter, melted
10 - 1 teaspoon vanilla extract
11 - Zest of 1 lemon

→ For the Glaze

12 - 1 1/2 cups powdered sugar
13 - 2 to 3 tablespoons whole milk
14 - 1/2 teaspoon vanilla extract

→ For Decoration

15 - Green, purple, and gold sanding sugar or sprinkles

# Directions:

01 - Preheat oven to 350°F. Lightly grease donut pan with nonstick spray.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, milk, melted butter, vanilla extract, and lemon zest until thoroughly combined.
04 - Pour wet ingredient mixture into dry ingredients and stir until just combined. Avoid overmixing to maintain tender donuts.
05 - Spoon or pipe batter evenly into donut pan cavities, filling each approximately two-thirds full.
06 - Bake for 10 to 12 minutes until donuts spring back when lightly pressed and a toothpick inserted comes out clean.
07 - Allow donuts to cool in pan for 2 minutes, then transfer to wire rack to cool completely.
08 - Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable consistency is achieved.
09 - Dip cooled donuts into glaze, allowing excess to drip off naturally.
10 - Immediately sprinkle green, purple, and gold sanding sugar in sections onto glazed donuts to mimic classic King Cake appearance.
11 - Allow glaze to set completely before serving.

# Expert Advice:

01 -
  • They're baked, not fried, so you get all the indulgence without feeling guilty the next day.
  • The warm spices and lemon zest make them taste sophisticated, but they're genuinely easy enough to whip up on a whim.
  • Those Mardi Gras colors aren't just pretty—they're edible proof that sometimes the best food is meant to be celebrated.
02 -
  • Don't skip the cooling step—I learned this the hard way when I glazed warm donuts and watched the coating slip right off like frosting on a hot car.
  • Baking powder loses its power over time, so if your donuts come out flat, your leavening agent is probably the culprit.
03 -
  • Room temperature ingredients mix together more smoothly than cold ones, so take your eggs and milk out of the fridge a few minutes before you start.
  • Sanding sugar adheres better than regular sprinkles to wet glaze, and it catches the light in a way that makes people stop and stare before they eat.
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