Mardi Gras Colored Donuts (Printable Version)

Fluffy yeast-raised donuts topped with vibrant purple, green, and gold colored sugar for festive treats.

# What You'll Need:

→ Dough

01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast (1 packet)
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, lukewarm
06 - 2 large eggs, room temperature
07 - 1/4 cup unsalted butter, softened
08 - 1 tsp vanilla extract

→ Frying

09 - 1 quart vegetable oil for frying

→ Topping

10 - 1 cup granulated sugar, divided into 3 bowls
11 - Purple, green, and yellow (or gold) food coloring
12 - 2 tbsp unsalted butter, melted

# Method:

01 - Combine lukewarm milk and yeast in a small bowl. Let sit for 5 minutes until mixture becomes foamy, indicating the yeast is active.
02 - Whisk flour, sugar, and salt in a large mixing bowl. Add eggs, softened butter, vanilla extract, and the activated yeast mixture. Mix until a sticky dough forms.
03 - Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes until smooth and elastic, adding minimal flour only if necessary to prevent excessive sticking.
04 - Place dough in a greased bowl, cover with plastic wrap or a clean towel. Let rise in a warm, draft-free area until doubled in size, approximately 1 hour.
05 - Punch down risen dough to release air. Roll out to 1/2-inch thickness. Use a donut cutter or two round cutters (3-inch and 1-inch diameter) to cut out donuts and holes.
06 - Arrange cut donuts on parchment-lined baking sheets, leaving space between each. Cover and let rise for 30 minutes until puffy.
07 - Add a few drops of food coloring to each bowl of sugar (purple, green, and yellow). Rub with fingers until evenly colored and vibrant. Set aside.
08 - Heat vegetable oil in a large pot to 350°F. Fry donuts in batches for 1 to 2 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels.
09 - Brush warm donuts lightly with melted butter. Dip or sprinkle with colored sugar in alternating bands to create the classic Mardi Gras purple, green, and gold pattern.

# Chef's Tips:

01 -
  • The colored sugar makes everything feel like a celebration, even if its just a random Tuesday
  • Yeast dough is easier than you think, and these donuts are impossibly light
  • They transport you straight to the French Quarter without leaving your kitchen
02 -
  • Oil that is too hot burns the outside before the inside cooks through
  • Let the donuts cool just long enough to handle before coating or the sugar slides right off
  • Colored sugar absorbs moisture from the air, so make it the same day you plan to use it
03 -
  • Use a wooden chopstick to test oil temperature, bubbles should form around it immediately
  • Let the dough rise in a slightly warm oven with just the light on for consistent results

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