Mardis Gras King Cake Donuts for Fat Tuesday

Mardis Gras King Cake Donuts for Fat Tuesday

mardi gras king cake donuts

Need a Mardi Gras party food idea? Make Fat Tuesday delicious with this twist on traditional King Cake, from Jorj’s kitchen to yours!

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Twelve short days after Christmas is Three Kings Day (also known as the Epiphany).

This date marks the official beginning of Mardi Gras which last until the first day of Lent. Most of us don’t celebrate the entire season, after all, there are other holidays in-between!

So many Mardi Gras celebrations are left for the two weeks before Ash Wednesday.

My Mardi Gras memories settle themselves in my Grammy’s kitchen on the Tuesday before Ash Wednesday, known as Fat Tuesday.

My sweet, itty bitty Polish grandmother would create the most delicious pillowy donuts that day. Hot from the frying oil they were doused in powdered sugar and lasted just moments before we popped them into our mouth.

Traditional Polish donuts known as packzki are rich and filled with cream or fruit. My Gram filled hers with grape jelly. But she saved the unfilled donuts for us to gobble up. 😋 

I’ve made jelly-filled donuts before.

I’ve even made pumpkin spice donuts with maple glaze.

This year, I’ve decided to make King Cake donuts to celebrate the season.

These are big, fluffy, light-as-air donuts doused in a sugar glaze and sprinkled with traditional colors of the season, purple, yellow, green, and gold sprinkles.

Want some?

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Jorj’s Mardis Gras King Cake Donuts

Servings

Makes about 9 large donuts plus holes

Ready In:

15 minutes for dough
15 minutes to cut out
2 hours to rise

Good For:

Dessert
Parties
Breakfast

Ingredients

For Donuts

  • 3 cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons active dry yeast (you can substitute with instant)
  • ½ teaspoon kosher salt
  • ¼ teaspoon nutmeg
  • 1 cup milk, room temperature
  • 2 tablespoons butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Vegetable oil for frying

For Glaze:
1 ½ cups confectioners’ sugar, sifted
6 tablespoons half and half or cream
1 teaspoon vanilla extract
Sprinkles (green, yellow purple and gold!)

Jorj’s Mardi Gras King Cake Donuts

Place the flour, granulated sugar, yeast, salt, and nutmeg into the bowl of an electric mixer fitted with a paddle attachment. Whisk the milk, butter, egg, and vanilla together in a bowl. Pour the wet ingredients into the dry ingredients and mix until the dough just comes together. Stop the mixer, cover the bowl with a clean towel, and rest for 5 minutes. Change the paddle attachment to a dough hook and beat until the dough begins to pull away from the bowl, about 6 to 8 minutes.

Dump the dough into a bowl sprayed with vegetable oil spray. Turn the dough to coat on all sides. Cover the bowl with a clean towel and let rise in a warm place until doubled in size, about 1 to 1 ½ hours. The dough is doubled in size when you stick your finger into the dough and the indentation stays.

Roll out the dough and use a donut cutter (or round biscuit cutters) to cut out the doughnuts and holes. Place these onto baking sheets lined with parchment paper. Place into the warm place and let rise until doubled in size again, about another 30 minutes.
Heat oil to 350° in a deep pot or Dutch oven. Only let the oil fill the pot one third up the sides so that when it bubbles up it won’t overflow.

Fry the donuts in batches. Don’t overcrowd the oil. We want them to swim in the oil… not drown! Fry until they are golden on one side and then carefully flip so that they are golden on both sides, about 2 to 3 minutes. Transfer the donuts to a rack set over paper toweling to drain.

Whisk together the sifted confectioner’s sugar, vanilla and cream. Dip one side of the donuts into the glaze. Return to the rack and douse with sprinkles.

Break Bread on Mardi Gras Day with This Twist on King Cake

Break Bread on Mardi Gras Day with This Twist on King Cake

This year, New Orleans is striking up the Mardi Gras band on March 5th, and you know what that means: Lent is starting and Easter is just 40 days away. I love the colors, flavor, parades and pageantry surrounding this time of year – but I can’t get to Louisiana for Fat Tuesday this go around. That’s why I’m devoting this week’s post and next Monday’s to the signature dish on Mardi Gras Day: KING CAKE!!!!

Instead of that classic cake, I took its yummy ingredients and turned it into something perfect for sharing with family and friends. Today it’s bread and next Monday, get ready for some King Cake Cookies, Jorj style!

The Fancy Sprinkles Company was my muse.

A while back I ordered some Fancy Sprinkles made just for Mardi Gras. I put on my thinking cap on what to do with them, and came up with my own Mardi Gras Bread recipe. It’s a sweet treat you can serve at breakfast with cinnamon honey butter, for lunch with peanut butter and jam, or after dinner for a late night snack. Anytime is the perfect time for this bread.

This recipe makes two loaves – one for you and one to wrap up and give to a lucky friend. Give them a big hug and wish them a happy Mardi Gras! Spring is on the way!

 

Mardis Gras Bread

Yield 2 loaves

2 ½ hour cuisine

For Bread:

2 envelopes active dry yeast (about 4 ½ teaspoons)

5 ½ cups bread flour

3 tablespoons granulated sugar

1 tablespoon kosher salt

3 tablespoons unsalted butter, room temperature

For Filling:

8 ounce package cream cheese, room temperature

½ cup granulated sugar

3 tablespoons all-purpose flour

1 egg

½ teaspoon dried grated lemon peel

For Glaze:

2 cups confectioners’ sugar

¼ cup buttermilk

1 teaspoon vanilla extract

Yellow, purple and green sprinkles

Stir the yeast in a bowl with ½ cup warm water. Let sit until foamy, about 5 minutes.

Place the flour, sugar and salt into the bowl of an electric mixer fitted with a dough hook. Stir to combine. With the motor running on slow, add the yeast and 1 ½ cups more warm water. Once the flour is moistened, increase the speed and mix until the dough forms around the hook, about 5 to 8 minutes. Increase the speed again and continue to mix adding in the butter just a bit at a time. Mix until the dough is tight and shiny, about another 8 to 10 minutes. Turn the dough out onto your work surface and knead for about 2 to 3 minutes. Form the dough into a ball and place it into a bowl sprayed with vegetable oil spray. Cover with plastic and set in a warm, dry place to rise.

Place the cream cheese, ½ cup granulated sugar, all-purpose flour, egg and lemon peel into the bowl of an electric mixer fitted with a whisk attachment. Mix to combine.

Spray two 9x5x5” loaf pans with vegetable oil spray. Check the dough after 45 minutes. The dough should spring back slowly when you poke your finger into it. Divide the dough in half and form into two balls. Take one ball of dough and use your hands to spread into a 10×6” rectangle. Spread half of the filling onto the dough. Roll the dough (jelly-roll style) over the filling. Place the rolled dough into the loaf pan. Repeat with the second ball of dough. Again, cover the loaf pans with plastic wrap and set aside to rise.

Preheat the oven to 400°. Check the dough after 30 to 45 minutes. The dough should rise to about ½-inch from the top of the loaf pan. Place the pans into the oven and bake until the tops are deeply golden, about 35 to 40 minutes. Remove the loaves from the oven and transfer from the pan to a wire rack. Cool completely.

Whisk together confectioners’ sugar and buttermilk. Stir in vanilla extract. The glaze should be thick yet pourable. Drizzle the glaze over the loaves. Shake sprinkles over the glaze.