Mardi Gras Colored Sugar Donuts

The smell of yeast dough rising always takes me back to a tiny apartment kitchen where I first attempted homemade donuts during Mardi Gras season. I had no idea what I was doing, and my first batch came out looking more like misshapen bagels, but my roommates didnt care. They were still warm, still sweet, and we ate them standing around the stove while learning the proper meaning of Laissez les bons temps rouler.

Last year I made these for a brunch party and watched my friends children faces light up when they saw the purple green and gold sugars. One of them declared it was the best party ever, which honestly might have been the sugar talking, but Ill take the compliment. The adults were just as excited, lining up to dip their own donuts and arguing over who got the most gold sugar.

Ingredients

• All purpose flour: The foundation of everything good, measuring by weight gives you the most reliable results every single time
• Active dry yeast: Make sure your milk is warm but not hot, like a babys bath, otherwise youll kill the yeast and nobody wants sad donuts
• Unsalted butter: Melt it completely so it distributes evenly through the dough for that tender melt in your mouth texture
• Large eggs: Room temperature eggs incorporate better into the dough, so take them out about 30 minutes before you start mixing
• Powdered sugar: Sift it first to avoid any lumps in your icing, because nobody wants chunky glaze on their carnival donuts

Instructions

Wake up the yeast:

Combine warm milk and yeast in a small bowl and let it sit for about 5 minutes until you see a foamy layer on top, which means its alive and ready to work its magic

Build the dough:

Whisk together flour sugar and salt in a large bowl, then add the melted butter, eggs, vanilla, and that bubbly yeast mixture until everything comes together into a shaggy, sticky dough

Knead until smooth:

Work the dough by hand or with a mixer and dough hook for 6 to 8 minutes, feeling it transform from sticky and rough to smooth and elastic under your hands

Let it rise:

Place the dough in a greased bowl, cover it with a warm towel, and find a cozy corner for it to rest for about an hour until it has doubled in size

Make the magic sugars:

Divide granulated sugar into three small bowls, add a few drops of purple, green, and yellow food coloring to each, and rub with your fingers until each bowl is vibrant and evenly colored

Shape your donuts:

Roll the dough out until its about half an inch thick, cut out 3 inch rounds with a donut cutter, and place them on parchment lined trays to rise for another 30 minutes

Fry to perfection:

Heat your oil to 350 degrees and fry the donuts in batches for about 1 to 2 minutes per side until they are golden brown and irresistible, then let them drain on paper towels

Ice and sprinkle:

Whisk together powdered sugar, milk, and vanilla until smooth, dip each warm donut into the glaze, and immediately scatter the colored sugars in sections or stripes while the icing is still wet

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These have become my go to whenever I need to bring something joyful to a gathering. There is something about watching people choose their favorite color combination that turns breakfast into a party. Last Mardi Gras, my neighbor who had never had a homemade donut in her life took one bite and immediately asked for the recipe, which is pretty much the highest compliment I can imagine.

Making The Colors Sing

I have learned that gel food coloring gives you those deep, saturated Mardi Gras hues that liquid coloring just cannot achieve. Rub the colored sugar between your fingers to break up any clumps, and you will end up with this magical, sparkling sand that sticks perfectly to the wet icing. The purple can sometimes turn out reddish if you are not careful with your ratios, so start with less coloring than you think you need.

Frying Without Fear

Deep frying intimidates so many home cooks, but once you get comfortable with the temperature, it becomes second nature. I keep a thermometer clipped to the side of my pot and never walk away even for a second, because hot oil demands respect. The donuts will tell you when they are done by floating to the surface and developing that gorgeous golden color that makes your whole kitchen smell like a carnival.

Serving Suggestions And Party Tips

These are best eaten the same day they are made, ideally while still slightly warm, which has never been a problem in my house. I like to set up a little donut bar with different sugar arrangements and let guests customize their own. Serve them alongside chicory coffee if you want to feel transported straight to the French Quarter.

• Make the colored sugars the day before and store them in small jars to save time on donut day
• Set up a cooling rack over paper towels to keep your counter clean while the donuts drain
• Have a designated sugar catchment area, because those sprinkles will go everywhere and you will still be finding purple sugar in July

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There is something profoundly satisfying about making something so festive and joyful from scratch. These donuts have a way of turning an ordinary Tuesday morning into a celebration, and honestly, we could all use a little more of that energy in our lives.

Recipe FAQs

→ How do I achieve a fluffy texture in the dough?

Use warm milk to activate the yeast and knead the dough thoroughly until smooth and elastic. Allow sufficient rising time for best results.

→ What is the best frying temperature for these donuts?

Maintain oil temperature around 350°F (175°C) to ensure even cooking and a golden crust without absorbing excess oil.

→ Can I prepare the colored sugar ahead of time?

Yes, you can color the sugar in advance and keep it in airtight containers to maintain vibrancy until decorating.

→ What alternatives exist for decorating these donuts?

Besides colored sugars, try cinnamon sugar, chopped nuts, or drizzle with chocolate glaze for different textures and flavors.

→ Is there a way to bake these instead of frying?

Yes, bake at 375°F (190°C) for 10–12 minutes for a cake-like texture as a lighter alternative.