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