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Stunning plated serving of Mardi Gras Braided Bread & King Cake Donuts, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Mardi Gras Braided Bread & King Cake Donuts

A definitive guide to enriched yeast dough, featuring the braided Mardi Gras Bread with a sweet cream cheese filling, and impossibly fluffy Heirloom King Cake Donuts.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 18
Course: Breakfast, Dessert
Ingredients Equipment Method

Ingredients
  

The Mardi Gras Bread
  • 2 envelopes active dry yeast about 4 1/2 teaspoons
  • 5 1/2 cups bread flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 3 tablespoons unsalted butter room temperature
  • 1/2 cup warm water plus 1 1/2 cups more
The Bread Filling
  • 8 ounces cream cheese room temperature
  • 1/2 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 large egg
  • 1/2 teaspoon dried grated lemon peel
The Bread Glaze & Sprinkles
  • 2 cups confectioners' sugar
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • Sprinkles purple, green, and gold sprinkles
The Donut Dough - Dry Ingredients
  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons active dry yeast or instant
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
The Donut Dough - Wet & Frying
  • 1 cup milk room temperature
  • 2 tablespoons butter melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Vegetable oil for frying
The Donut Glaze
  • 1 1/2 cups confectioners' sugar sifted
  • 6 tablespoons half and half or heavy cream
  • 1 teaspoon vanilla extract
  • Purple green, and gold sprinkles

Equipment

  • 1 Standard 9x5-inch metal loaf pan
  • 1 Heavy-duty wire cooling rack
  • 1 Parchment paper roll
  • 1 Heavy-bottomed cast-iron skillet
  • 1 Heavy-bottomed saucepan

Method
 

Making the Bread Dough
  1. Stir the 2 envelopes of yeast in a bowl with 1/2 cup warm water and let sit until foamy, about 5 minutes.
  2. Place the bread flour, 3 tablespoons sugar, and salt into the bowl of an electric mixer fitted with a dough hook.
  3. With the motor on low, add the yeast mixture and 1 1/2 cups more warm water, then increase speed and mix for 5 to 8 minutes.
  4. Add the 3 tablespoons of room temperature butter a bit at a time, mixing until the dough is tight and shiny, about 8 to 10 minutes more.
  5. Knead on a work surface for 2 minutes, form into a ball, place in an oiled bowl, cover, and let rise in a warm place for 45 minutes.
Filling and Baking the Bread
  1. Beat the cream cheese, 1/2 cup sugar, 3 tablespoons flour, egg, and lemon peel in a mixer until combined.
  2. Divide the risen bread dough in half, pressing each into a 10x6-inch rectangle, and spread half the filling over each.
  3. Roll each rectangle jelly-roll style, place into two greased 9x5-inch loaf pans, cover, and let rise again until 1/2-inch from the top, about 30 to 45 minutes.
  4. Bake at 400 degrees Fahrenheit until deeply golden, about 35 to 40 minutes, then transfer to a wire rack to cool completely.
  5. Whisk the 2 cups confectioners' sugar, buttermilk, and vanilla extract, drizzle over the cooled bread, and top with sprinkles.
Making the Donut Dough
  1. Place the all-purpose flour, granulated sugar, yeast, kosher salt, and nutmeg into a mixer bowl fitted with a paddle attachment.
  2. Whisk the milk, melted butter, egg, and vanilla extract together, pour into the dry ingredients, and mix until the dough just comes together.
  3. Rest the dough for 5 minutes, switch to a dough hook, and beat until it pulls away from the sides, about 6 to 8 minutes.
  4. Transfer to an oiled bowl, turn to coat, cover, and let rise until doubled in size, about 1 to 1 1/2 hours.
Frying and Glazing the Donuts
  1. Roll the risen donut dough on a floured surface, cut out rings with a donut cutter, place on parchment, and let rise until doubled, about 30 minutes.
  2. Heat the vegetable oil to 350 degrees Fahrenheit in a deep pot and fry the donuts in small batches until golden on both sides, about 2 to 3 minutes total.
  3. Transfer the fried donuts to a wire rack set over paper towels to drain.
  4. Whisk the sifted confectioners' sugar, cream, and vanilla extract together, dip warm donuts into the glaze, and immediately douse with sprinkles.