Mardi Gras King Cake Donuts (Printable Version)

Baked donuts feature cinnamon swirls and bright glaze reflecting Mardi Gras colors.

# What You Need:

→ Donuts

01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup whole milk
06 - 2 large eggs
07 - 1/4 cup unsalted butter, melted
08 - 2 teaspoons vanilla extract
09 - 1 teaspoon ground cinnamon

→ Cinnamon Swirl Filling

10 - 2 tablespoons unsalted butter, melted
11 - 1/4 cup packed light brown sugar
12 - 1 tablespoon ground cinnamon

→ Glaze

13 - 1 1/4 cups powdered sugar
14 - 2–3 tablespoons milk
15 - 1/2 teaspoon vanilla extract
16 - Purple, green, and yellow sanding sugars for decorating

# How-To Steps:

01 - Preheat oven to 350°F. Generously grease a 12-cavity donut pan with cooking spray or butter.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, salt, and ground cinnamon until well blended.
03 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined; avoid overmixing to prevent tough donuts.
05 - Combine melted butter, brown sugar, and cinnamon in a small bowl. Stir until sugar is completely dissolved and mixture forms a paste.
06 - Spoon half the donut batter evenly into the prepared pan cavities, filling each about one-third full. Add approximately 1 teaspoon of cinnamon swirl mixture on top of each, then cover with remaining batter.
07 - Gently swirl a toothpick through the batter in each cavity 2-3 times to distribute the cinnamon filling, being careful not to touch the pan bottom.
08 - Bake for 10–12 minutes, or until donuts spring back when lightly pressed and edges are golden brown.
09 - Let donuts cool in pan for 5 minutes, then carefully transfer to a wire rack to cool completely before glazing.
10 - Whisk powdered sugar, milk, and vanilla in a medium bowl until smooth and pourable. Add additional milk 1 teaspoon at a time if glaze is too thick.
11 - Dip the top of each cooled donut into the glaze, allowing excess to drip off. Immediately sprinkle sections with purple, green, and yellow sanding sugars to create traditional King Cake stripes.
12 - Let glaze set for 10 minutes at room temperature before serving. Best enjoyed the same day but can be stored in an airtight container for up to 2 days.

# Helpful Tips:

01 -
  • These bake up in just 12 minutes but taste like they came from a pastry case
  • The cinnamon swirl creates those beautiful ribbons of flavor without any fancy kneading or rising time
  • Kids go absolutely wild for the festive colors, making them perfect for Fat Tuesday celebrations at home
02 -
  • Overmixing the batter will make these tough instead of tender, so stop as soon as the flour disappears
  • Don't swirl the cinnamon filling too much or it will blend completely into the batter instead of creating distinct ribbons
  • Let those donuts cool completely before glazing or the icing will melt right off and pool at the bottom
03 -
  • Room temperature ingredients incorporate more easily and give you a more uniform texture
  • A piping bag makes filling the donut cavities so much cleaner than trying to spoon the batter in

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