Mardi Gras Colored Donuts

My college roommate from Louisiana showed up at our door one February with shoeboxes full of purple, green and gold sugar she'd carried back from Carnival season. We spent an entire snowy Sunday making donuts, her teaching me the proper way to test oil temperature with a wooden spoon handle, me spilling powdered sugar across half the kitchen. Those donuts disappeared before they even cooled completely, and I've carried that tradition forward through years of tiny apartments and finally my own kitchen.

Last year I made three batches for a Mardi Gras potluck, including one experimental batch with a hint of nutmeg that became my instant favorite. Watching peoples faces when they saw the purple and green sugar piled high was better than any parade float. Someone actually asked if I'd flown them in from a bakery in the Quarter, which I took as the highest compliment.

Ingredients

• 3 1/4 cups all-purpose flour: This creates the perfect structure, not too dense, not too delicate
• 1/4 cup granulated sugar: Just enough sweetness to balance the dough without overwhelming the yeast
• 2 1/4 tsp active dry yeast: One standard packet gives reliable rise every single time
• 1/2 tsp salt: Essential for flavor balance, dont skip this even if it seems small
• 3/4 cup whole milk: Room temperature milk helps the yeast activate properly and creates a richer dough
• 2 large eggs: Bring these to room temperature first so they incorporate evenly into the dough
• 1/4 cup unsalted butter: Softened butter creates the most tender texture imaginable
• 1 tsp vanilla extract: Pure vanilla makes everything taste homemade and special
• 1 quart vegetable oil: A neutral oil with high smoke point is absolutely non negotiable here
• 1 cup granulated sugar: Divided into three bowls for the classic Mardi Gras colors
• Purple, green, and gold food coloring: Gel colors give more vibrant results than liquid ones
• 2 tbsp unsalted butter: Melt this for brushing on warm donuts so the sugar actually sticks

Instructions

Wake up the yeast:

Combine lukewarm milk and yeast in a small bowl, then let it sit for about 5 minutes until it develops a foamy layer on top

Mix your foundation:

Whisk together flour, sugar and salt in your largest bowl, then add eggs, softened butter, vanilla and that activated yeast mixture

Build the dough:

Mix everything together until you have a sticky, shaggy dough that holds together when you squeeze it

Knead until smooth:

Turn onto a floured surface and knead for 8 to 10 minutes until the dough feels smooth and elastic, bouncing back when you press it

First rise:

Place in a greased bowl, cover with a warm towel, and let rise until doubled, about an hour

Cut your donuts:

Roll dough to half an inch thick, then cut with a donut cutter or two round cutters in different sizes

Second rise:

Arrange on parchment lined baking sheets, cover again, and let rise for 30 more minutes until puffy

Color your sugar:

While dough rises, add food coloring to each bowl of sugar and rub between your fingers until evenly colored

Fry to golden:

Heat oil to 350 degrees Fahrenheit and fry donuts for 1 to 2 minutes per side until beautifully golden brown

Add the magic:

Brush warm donuts with melted butter, then press gently into colored sugar for that festive Carnival finish

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The first time I made these for my family, my niece carefully chose which donut she wanted based on which color band was biggest. She ate three of them and declared that purple must taste the best because it was her favorite. Watching sugar crystals fall onto her shirt while she grinned through a mouthful of warm dough was exactly what celebration food should be.

Mastering the Dough

Yeast dough has a reputation for being finicky, but this recipe is actually quite forgiving. The key is not adding too much extra flour during kneading, even if the dough feels tacky. That slight stickiness translates into the softest, most tender donut you have ever tasted.

Perfect Frying Temperature

Investing in a kitchen thermometer took my donut game from inconsistent to professional. You want that oil at exactly 350 degrees Fahrenheit, and trust me, the difference between 340 and 360 is the difference between greasy sadness and crisp perfection.

Making the Colored Sugar

Rubbing the food coloring into the sugar with your fingers sounds messy, but it is the only way to get that vibrant, even coating. Work the color in thoroughly and spread the sugar on a baking sheet to dry for about 15 minutes before using.

• Gel food coloring produces deeper colors than liquid versions
• Start with less coloring than you think you need, you can always add more
• Store any extra colored sugar in airtight containers for next time

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Whether you are celebrating Fat Tuesday or just need a reason to make something joyful, these donuts turn any morning into a festive occasion. Laissez les bons temps rouler, yall.

Recipe FAQs

→ How do I achieve the fluffy texture in the donuts?

Using active dry yeast and allowing the dough to rise twice helps create the airy and soft texture typical of these donuts.

→ What is the best way to color the sugar evenly?

Mix a few drops of food coloring into separate bowls of granulated sugar, then rub the sugar between your fingers until the color is evenly distributed.

→ What oil temperature is ideal for frying?

Maintain the frying oil at 350°F (175°C) to ensure the donuts cook evenly with a golden exterior without absorbing too much oil.

→ Can I fill the donuts before adding the sugar topping?

Yes, you can fill the donuts with jam or custard before coating, but let them cool slightly after frying to prevent melting the toppings.

→ How should the donuts be stored if not eaten immediately?

Store the donuts in an airtight container at room temperature for up to two days to preserve softness and flavor.