No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Homemade King Cake Doughnuts

Homemade King Cake Doughnuts

  • 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