Mardi Gras King Cake Donuts

Last February, my kitchen smelled like a New Orleans bakery had exploded in the best possible way. I'd been testing donut recipes for weeks, but something about combining the festive King Cake tradition with the tender crumb of baked donuts just clicked. My roommate walked in, took one look at the purple, green, and gold mess I'd made of the countertop, and asked if we were secretly celebrating Fat Tuesday three months early. That first batch disappeared faster than I could pipe the glaze.

I made these for a brunch gathering last spring, and watching friends discover the cinnamon ribbon was honestly better than any party favor. One person actually gasped when they bit into it, which is exactly the kind of reaction that makes recipe testing worth it. Now they're my go-to whenever I need something that feels special but doesn't require me to wake up at dawn.

Ingredients

• All-purpose flour: The structure builder that keeps these donuts tender but still sturdy enough to hold that cinnamon filling
• Granulated sugar: Sweetens the batter while letting the lemon zest and cinnamon shine through
• Baking powder: The lift that transforms these from dense hockey pucks into cloud-like donuts
• Salt: Just enough to make all the other flavors pop without making these taste salty
• Ground cinnamon: The backbone of both the batter and the filling, giving these their signature warmth
• Whole milk: Creates a richer crumb than water or skim milk, worth the extra calories
• Large eggs: Bind everything together while adding structure and tenderness
• Unsalted butter: Melted and cooled so it incorporates evenly without scrambling your eggs
• Vanilla extract: Round out the flavors with that comforting background sweetness
• Lemon zest: The secret bright note that cuts through all the sugar and spice
• Light brown sugar: Creates that molasses rich cinnamon ribbon that oozes slightly when warm
• Powdered sugar: Forms the smooth white canvas for those festive Mardi Gras colors
• Colored sanding sugars: Purple for justice, green for faith, gold for power, plus they add the perfect crunch

Instructions

Get your oven ready:

Preheat to 375°F and generously grease your donut pan, getting into all those corners and crevices

Mix the dry ingredients:

Whisk together the flour, granulated sugar, baking powder, salt, and cinnamon until well combined

Combine the wet mixture:

Whisk the milk, eggs, melted butter, vanilla, and lemon zest until everything's incorporated

Bring it together:

Pour wet into dry and mix until just combined, some lumps are perfectly fine and prevent overmixing

Make the filling:

Stir together the melted butter, brown sugar, and cinnamon until it forms a spreadable paste

Layer it up:

Spoon half the batter into the pan, add a ring of cinnamon filling to each cavity, then cover with remaining batter

Bake to golden:

Bake 10 to 12 minutes until they spring back when touched, avoiding the temptation to open the oven too early

Cool them down:

Let rest in the pan 5 minutes, then transfer to a wire rack so they don't get soggy bottoms

Whisk the glaze:

Mix powdered sugar with milk and vanilla until smooth, adding more milk a teaspoon at a time if needed

Dip and decorate:

Dip each donut top into glaze, then immediately sprinkle sections with purple, green, and gold sugars

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These have become my unofficial Mardi Gras tradition, even though I'm nowhere near New Orleans. Something about that combination of warm cinnamon, bright lemon, and festive colors just transforms an ordinary Tuesday morning into something worth celebrating.

Getting The Filling Right

The cinnamon sugar ribbon is what makes these taste like actual King Cake, not just cinnamon donuts with sprinkles. I've learned to make the filling slightly thicker than you think you need, since it melts and spreads during baking. If it's too runny, it just blends into the batter instead of creating that distinct swirl everyone's looking for.

Working With Colored Sugars

Apply those sanding sugars immediately after dipping, while the glaze is still wet and tacky. I organize my sugars in small shallow bowls so I can quickly dip and sprinkle without the glaze setting first. You want the sugars to adhere well but not completely sink into the glaze.

Making Ahead And Storage

These donuts are honestly best the day they're made, when that glaze is still slightly soft and the cinnamon ribbon is warm. That said, they'll keep in an airtight container for about 24 hours before starting to soften too much. If you need to make them ahead, bake and glaze them the day before but wait to add the colored sugars until just before serving.

• Warm leftover donuts for 10 seconds in the microwave to revive that fresh baked texture
• The glaze firms up nicely in the fridge, making these easier to pack up if you're taking them somewhere
• Freeze unglazed donuts for up to a month, then thaw and glaze when you're ready to serve

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There's something joyful about food that's meant to be shared and celebrated, and these donuts hit that note perfectly. Hope they bring a little Fat Tuesday magic to your kitchen, no matter what time of year it is.

Recipe Questions & Answers

→ What ingredients give these donuts their unique Mardi Gras colors?

Purple, green, and gold colored sanding sugars sprinkled on the glazed donuts mimic traditional Mardi Gras hues.

→ How is the cinnamon sugar filling incorporated into the donuts?

The cinnamon sugar filling is spooned as a small ring inside the donut batter before baking, creating a flavorful center.

→ Can these donuts be made dairy-free?

Yes, you can substitute plant-based milk and butter alternatives to make a dairy-free version.

→ What is the best way to achieve a tender texture in these baked donuts?

Mix wet and dry ingredients until just combined and avoid overmixing, ensuring a light, tender crumb.

→ How should the donuts be cooled before glazing?

Allow donuts to cool completely on a wire rack before dipping in glaze to ensure a smooth coating.

→ Can I add other spices to enhance the flavor?

A pinch of nutmeg added to the batter complements the cinnamon and enriches the overall flavor.