Mardi Gras King Cake Donuts

The first time I attempted King Cake for a Mardi Gras party, I spent three hours wrestling with yeast dough only to end up with something that looked like a deflated tire. These donuts capture everything I love about that cinnamon-sugar carnival flavor in about thirty minutes, without the anxiety of watching dough rise or wondering if I hid the plastic baby somewhere dangerous.

Last February, my neighbor came over while I was testing the glaze colors, and we ended up sitting at the counter dipping donuts and eating the ones that "accidentally" had too much sprinkles. She took a plate home, and now she texts me every January asking when the purple, green, and gold sugars are coming out of the pantry.

Ingredients

• 2 cups all-purpose flour: The foundation of everything good. I learned the hard way that spooning and leveling matters more than I ever want to admit.
• 1/2 cup granulated sugar: Sweetens the batter just enough to let the cinnamon swirl shine without competing for attention.
• 2 tsp baking powder: This is what makes them puff up into proper donut shapes instead of staying sad little muffin tops.
• 1/2 tsp salt: Dont skip this. It wakes up all the other flavors like a good friend should.
• 1/2 cup whole milk: Creates such a tender crumb. I forgot to buy it once and used skim, and the texture difference was honestly sad.
• 2 large eggs: Room temperature eggs incorporate so much better into the batter. Cold eggs make the butter seize up and you get tiny flour lumps that never quite disappear.
• 1/4 cup unsalted butter, melted: Let it cool slightly before mixing or youll end up with scrambled egg bits in your beautiful batter.
• 2 tsp vanilla extract: Use the good stuff here. It makes a difference you can actually taste.
• 1 tsp ground cinnamon: Just enough warmth in the base batter to hint at whats coming in the swirl.
• 2 tbsp unsalted butter, melted: For the cinnamon filling. This creates that gooey ribbon that makes these donuts special.
• 1/4 cup packed light brown sugar: The molasses in brown sugar caramelizes beautifully while baking.
• 1 tbsp ground cinnamon: Generous amount here because the swirl needs to pop.
• 1 1/4 cups powdered sugar: Sift it first. Lumpy glaze will drive you crazy and no amount of whisking fixes it.
• 2–3 tbsp milk: Start with two tablespoons and add more only if needed. You want it thick enough to coat but thin enough to drip.
• 1/2 tsp vanilla extract: Makes the glaze taste professional instead of like sweet paste.
• Purple, green, and yellow sanding sugars: The classic Mardi Gras colors. Put each color in its own little bowl to avoid cross-contamination and keep the stripes distinct.

Instructions

Get your oven ready:

Preheat to 350°F and generously grease your donut pan. I learned that missed spots mean donuts that stick and break when you try to get them out, which is honestly heartbreaking.

Whisk the dry ingredients:

Combine flour, granulated sugar, baking powder, salt, and ground cinnamon in a large bowl. Make sure there are no lumps of baking powder hiding anywhere.

Mix the wet ingredients:

Whisk milk, eggs, melted butter, and vanilla in another bowl until theyre completely blended. The butter shouldnt be hot or it will cook the eggs slightly.

Bring them together:

Pour wet into dry and fold gently until just combined. Some dry streaks are better than overmixed tough donuts.

Make the cinnamon swirl:

Stir melted butter, brown sugar, and cinnamon in a small bowl until it forms a paste-like mixture.

Layer the batter:

Spoon half the batter into the donut cavities, then add about a teaspoon of cinnamon filling to each. Top with remaining batter.

Create the swirl:

Gently drag a toothpick through each donut once or twice. Dont overdo it or youll end up with muddy-looking swirls instead of pretty ribbons.

Bake until golden:

10 to 12 minutes should do it. Theyre done when they spring back when touched lightly, not when a toothpick comes out clean because that cinnamon layer never will.

Cool them down:

Give them five minutes in the pan before moving them to a rack. Warm donuts will melt the glaze right off.

Make the glaze magic:

Whisk powdered sugar, milk, and vanilla until completely smooth. It should flow off the whisk like warm honey.

Dip and decorate:

Dip each donut top into the glaze, let the excess drip for a second, then immediately add the colored sugars in sections while wet.

Let them set:

Wait about 10 minutes for the glaze to firm up. These are best the day theyre made but nobody will complain about leftovers.

Pin it

My kids now argue over who gets the donut with the most purple, because apparently purple sugar tastes better than green or gold. I pretend I dont know theyre all exactly the same underneath.

Making the Perfect Swirl

The key to a beautiful cinnamon swirl is not overworking the toothpick. One or two gentle passes through the batter creates those ribbon-like patterns. Too much swirling just mixes everything together and you end up with donuts that look like they have a tan instead of distinct cinnamon lines.

Glaze Consistency Matters

Ive made the mistake of making the glaze too thin and watched it slide right off the donuts into a sad puddle on the cooling rack. You want it thick enough to leave a visible coating but fluid enough to settle smoothly. The test drizzle off your whisk should flow slowly, not run like water or plop like clay.

Color Planning

The traditional Mardi Gras colors represent justice, faith, and power, but around my house they represent who gets to lick the spoon. Work with one color at a time and apply to a third of each donut before moving to the next color to keep the sections clean and festive.

• Set up three small bowls with the colored sugars before you start glazing
• Hold each donut over a bowl while sprinkling to catch the excess and reuse it
• If you run out of one color, striped ones look just as festive as fully covered

Pin it

These have become such a February tradition that I find myself scanning the baking aisle in January, just to make sure I have plenty of purple sugar when the mood strikes.

Recipe FAQs

→ What type of flour works best for these donuts?

All-purpose flour is ideal as it provides the right balance for a tender yet structured donut.

→ Can I use plant-based milk and butter?

Yes, substituting plant-based milk and butter creates a dairy-free version without sacrificing flavor.

→ How do I create the cinnamon swirl inside the donuts?

Mix melted butter, brown sugar, and ground cinnamon to form the swirl mixture, then layer it between batter in the pan before baking.

→ What gives the glaze its Mardi Gras colors?

Sprinkling sanding sugars in purple, green, and yellow sections mimics the traditional King Cake stripes.

→ How can I tell when the donuts are done baking?

They are ready when they spring back gently when pressed and appear golden around the edges.

→ Any tips for storage of these donuts?

Store them in an airtight container at room temperature for up to two days to maintain freshness.