King Cake Donuts Mardi Gras (Printable)

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

# Method:

01 - Preheat oven to 350°F. Lightly grease donut pan with nonstick spray.
02 - In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
03 - In a separate bowl, whisk eggs, milk, melted butter, vanilla extract, and lemon zest until fully combined.
04 - Pour wet ingredients into dry ingredients and mix until just combined. Avoid overmixing to maintain tender texture.
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 for complete cooling.
08 - Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable consistency is achieved.
09 - Dip each cooled donut into glaze, allowing excess to drip off before placing on rack.
10 - Immediately sprinkle green, purple, and gold sanding sugar in sections across glazed donuts to mimic traditional King Cake appearance.
11 - Allow glaze to set completely before serving.

# Expert Advice:

01 -
  • They're baked, not fried, so you don't need oil splattering across your stovetop or deep frying equipment cluttering your kitchen.
  • The warm cinnamon and nutmeg remind you of actual King Cake, but the lemon zest gives them a brightness that makes them feel fresh and not heavy.
  • Decorating with the three Mardi Gras colors is genuinely fun, and everyone who sees them smiles before they even taste one.
02 -
  • If your batter sits for more than a few minutes before going into the pan, the baking powder starts activating in the bowl instead of in the oven, and your donuts will bake up dense instead of fluffy.
  • The difference between perfectly tender donuts and rubbery ones comes down to not overmixing the batter—seriously, stop mixing the second you don't see flour streaks.
  • Decorating while the glaze is wet is non-negotiable; if it dries first, the sprinkles slide right off and you'll be frustrated.
03 -
  • Use a piping bag fitted with a large plain tip to fill your donut pan—it's faster, cleaner, and you'll get more consistent-sized donuts than spooning.
  • If your sanding sugar is clumping, spread it on a plate and break up the clumps with a fork before decorating, otherwise you'll get awkward chunks instead of a smooth sparkle.
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