Mardi Gras Colored Donuts

The first time I made these, my kitchen looked like a confetti explosion had taken over. Purple, green, and gold sugar crystals ended up everywhere, including my hair and the unsuspecting cat who wandered too close. But that first warm bite, with the crunch of colored sugar giving way to pillowy soft dough, made every colorful mess completely worth it. These are the donuts that convinced me some traditions exist for a reason.

I brought a batch to a Fat Tuesday party last year, and honestly, people acted like I had personally imported them from a French Quarter bakery. Watching friends choose their favorite color combination made me realize how much joy simple traditions can bring. Someone actually asked if I could make them for their wedding, which might be taking the Mardi Gras enthusiasm a bit far.

Ingredients

• All purpose flour: This creates the structure for your donuts and gives them that classic tender crumb we all love
• Active dry yeast: The magic ingredient that makes these donuts rise into fluffy clouds of fried perfection
• Whole milk: Using whole milk instead of low fat versions makes a noticeably richer dough that fries up beautifully
• Unsalted butter: Softened butter incorporates into the dough more evenly and creates a tender texture
• Granulated sugar: We will split this between the dough and the colored topping for double the sweetness
• Purple green and gold food coloring: These traditional Mardi Gras colors transform simple donuts into festive celebration treats
• Vegetable oil: You need a neutral oil with a high smoke point for perfectly golden donuts every time

Instructions

Awaken the yeast:

Combine your lukewarm milk with the yeast in a small bowl and let it sit for about 5 minutes until you see a foamy layer forming on top. This tells you the yeast is alive and ready to work its magic.

Mix the dough:

In your largest mixing bowl, whisk together the flour, sugar, and salt until well combined. Add the eggs, softened butter, vanilla extract, and that bubbly yeast mixture. Mix everything together until you have a sticky, shaggy dough that holds together when pressed.

Knead until smooth:

Turn your dough out onto a lightly floured surface and knead for 8 to 10 minutes. The dough should transform from sticky to smooth and elastic, bouncing back when you poke it with your finger.

Let it rise:

Place your dough in a greased bowl, cover it with a clean towel, and find the warmest spot in your kitchen. Let it rise until doubled in size, which usually takes about an hour. This is when the yeast does its important work.

Cut out the donuts:

Punch down the risen dough gently and roll it out until it is about half an inch thick. Use a donut cutter or two round cutters, one large and one small, to cut out your donuts and save those holes for tiny treats.

Second rise:

Arrange your donuts on parchment lined baking sheets, cover them, and let them rise again for 30 minutes. They should look puffy and feel light to the touch.

Prepare the colors:

While donuts rise, divide your sugar between three bowls. Add a few drops of food coloring to each bowl and rub the sugar between your fingers until every crystal is evenly colored. Set your purple, green, and gold sugars aside.

Fry to golden perfection:

Heat your oil in a large pot until it reaches 350 degrees Fahrenheit. Fry the donuts in batches for about 1 to 2 minutes per side, watching for that beautiful golden brown color. Remove them with a slotted spoon and let them drain on paper towels.

Add the festive topping:

Brush your warm donuts lightly with melted butter, then dip or sprinkle them with the colored sugars. Create alternating bands of purple, green, and gold to really capture that Mardi Gras spirit.

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Last year my niece decided purple donuts were officially her favorite food ever, and she spent the entire meal carefully picking off every green and gold crystal. The way something as simple as colored sugar can create such genuine happiness still amazes me. Now she requests these for every family celebration, birthday or not.

Making The Colored Sugar

Rubbing the food coloring into sugar with your fingers feels incredibly satisfying and reminds me of childhood craft projects. The key is working quickly and not adding too much liquid or your sugar will clump together. I keep my bowls covered with plastic wrap until I am ready to use them to prevent moisture from affecting the texture.

Perfect Frying Temperature

After many batches of burnt donuts and oily disasters, I finally invested in a kitchen thermometer and it changed everything. The ideal temperature stays between 350 and 375 degrees Fahrenheit. Too cold and they soak up oil like a sponge, too hot and they burn before cooking through.

Serving Suggestions

These are absolutely best served fresh and warm, within an hour or two of frying them. If you somehow have leftovers, they will keep in an airtight container for one day but will lose that irresistible crunch. The texture difference between fresh and day old donuts is pretty dramatic.

• Pair with strong chicory coffee for authentic New Orleans vibes
• Set up a topping station and let guests choose their own color combinations
• Consider making extra donut holes because those disappear faster than the full sized ones

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Whether you are celebrating Fat Tuesday or just need a little extra joy in your Tuesday, these donuts deliver happiness in every colorful bite.

Recipe FAQs

→ What is the best way to achieve fluffy donuts?

Using active dry yeast and allowing the dough to rise until doubled in size ensures a light, airy texture. Proper kneading also helps develop gluten for fluffiness.

→ How do I get the colored sugar to stick well?

Brush warm donuts lightly with melted butter before dipping or sprinkling the colored sugar; the moisture helps the sugar adhere evenly.

→ Can I prepare the dough ahead of time?

Yes, the dough can be refrigerated after the first rise and allowed to come to room temperature before rolling and cutting for frying.

→ What frying temperature is recommended?

Maintain the oil temperature around 350°F (175°C) to ensure even cooking without greasy or undercooked centers.

→ Are there variations suggested for additional flavor?

Filling the donuts with jam or custard before applying colored sugar adds extra flavor and a delightful surprise inside.