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Homemade King Cake Doughnuts

Homemade King Cake Doughnuts

These delicious treats are served at Emeril's Delmonico in New Orleans during Carnival season. Being on the parade route has its perks, especially when you can enjoy these babies.

  • Yield: 13 doughnuts


  • Doughnuts

  • 1 package active dry yeast
  • 2 tablespoons warm water, not hotter than 110 degrees F
  • 4 cups all-purpose flour
  • 1 cup whole milk
  • 1/4 cup melted butter
  • 3 large eggs
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons cinnamon
  • 1 recipe King Cake Icing, as follows
  • Purple, Green and Gold sanding sugar
  • Icing

  • 2 1/4 cups powdered sugar
  • 1/4 cup whole milk
  • 1/2 teaspoon lemon juice


  • For the doughnuts:

  • Place the yeast and the warm water in the bowl of a standing mixer fitted with the dough hook attachment. Let stand for about 5 minutes or until the yeast begins to bubble. Add the remaining ingredients and mix on low speed for 8 minutes. Scrape the edges of the bowl every few minutes. If you do not have a standing mixer, knead the dough for about 15 minutes.

  • Remove the dough from the mixer and place in a greased bowl and cover with plastic wrap. Let the dough proof at room temperature for 30 minutes.

  • Generously flour a cutting board or a flat surface. Roll the dough out until it is 1/2-inch thick. Cut the doughnuts using a 3-inch round cookie cutter. Cut out the center with a round 1/2-inch cutter. Transfer the doughnuts to a greased baking sheet and cover with plastic wrap. Let the doughnuts proof at room temperature for another 30 minutes.

  • Preheat a fryer to 325°F and fry the doughnuts in batches until golden brown on each side, about 5 minutes total. Transfer the doughnuts to a paper towel lined baking sheet or a rack positioned over a baking sheet and let cool for 3 minutes.

  • Working one at a time, dip one side of a warm doughnut in the King Cake Icing and then sprinkle as desired with purple, green, and gold sugar. Repeat with the remaining donuts.

  • For the icing:

  • Whisk all of the ingredients together until smooth. Set aside until ready to use.

  • Yield: 2 1/2 cups