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King Cake Donuts

King Cake Donuts are perfect for Mardi Gras with a delicious glaze and festive sprinkles! Baked and not fried which makes them so easy to make and delicious to eat!

These baked donuts are soft and fluffy cake donuts coated in a light glaze and then topped with festive sprinkles. A fun and easy treat that’s perfect for any breakfast or brunch gathering!

Skip the trip to the donut shop and make these baked donuts at home instead! They’ve got all the same great flavors without the grease. Add colorful sprinkles for Mardi Gras and you’ll have a treat that both kids and adults will enjoy.

My kids LOVE donuts, but I don’t buy them very often. It’s not always convenient to run out to the donut shop on a Sunday morning, and in my opinion, some donuts can be on the heavier side and weigh you down for the rest of the day. These baked donuts are the perfect solution – they’re light and fluffy, and can be whipped up at a moment’s notice with ingredients you might already have in your pantry!

HOW DO YOU MAKE BAKED DONUTS?

The dough for this recipe is a simple mixture of flour, baking powder, baking soda, sugar, butter, vanilla extract, and eggs.

You will need a non-stick donut pan for this recipe. You can find donut pans at most major retailers, and they typically come with 6 donut indentations to a pan. I use a piping bag or a freezer bag with the tip snipped off to pipe the donut batter into the pan. It’s the best way to keep the mess to a minimum and end up with perfectly shaped donuts.

TIPS FOR BAKED DONUTS

  • Do not overfill the donut pan, the indentations should be no more than 3/4 of the way full. If you add too much batter, the donuts will expand over the edges of the pan and lose their shape.
  • Let the donuts cool completely before you dip them in the glaze.
  • I often make these donuts on Mardi Gras morning which is why I’ve decorated them with holiday sprinkles, but you can also make these donuts for any other occasion with different sprinkles.
  • The donut batter can be made the night before and then stored covered in the refrigerator until you’re ready to use it.

HOW LONG DO BAKED DONUTS LAST?

Baked donuts can be stored in an airtight container for up to 2 days. Just be sure the icing is completely dry before stacking them so that they don’t stick together.

As they say in New Orleans: “Laissez les bon temps rouler!” = Let the good times roll! These delicious donuts are perfect for Mardi Gras or anytime!

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Nettie is a wife and mother who is passionate about cooking and baking… especially when easy meals are involved! With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly!

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More Donut Recipes that you will love!

Red Velvet Donuts

King Cake Donuts
Yield: 12 donuts

King Cake Donuts

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Let the good times roll! Laissez les bon temps rouler! These delicious donuts are perfect for Mardi Gras or anytime!

Instructions

Instructions: 

Preheat oven to 425 degrees. 

Whisk together flour, cornstarch, sugar, cinnamon, baking powder and baking soda in a large mixing bowl. 

In a separate bowl, whisk together milk, eggs, melted butter and vanilla extract. 

Pour the wet ingredients into the bowl with the dry ingredients and mix with a spoon until just combined. 

Pour batter into a piping bag and pipe into a greased donut baking sheet. 

Bake for 8 to 10 minutes, or until the top of the donuts spring back when touched. 

Allow to cool completely before adding glaze. 

While the donuts are cooling, prepare the glaze by combining powdered sugar and milk in a mixing bowl. Whisk until ingredients are combined and a glaze forms. 

Dip each donut in the glaze to cover the top half, then sprinkle purple, green, and yellow sanding sugar over the glaze.

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Nutrition Information

Yield

12 donuts

Serving Size

1 donut

Amount Per Serving Calories 205Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 38mgSodium 109mgCarbohydrates 40gFiber 1gSugar 22gProtein 4g

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Miz Helen

Wednesday 15th of January 2020

Congratulations! Your post is featured on Full Plate Thursday,467 today! Thanks so much for sharing your talent with us and sure hope you come back again! Miz Helen

Nettie

Wednesday 15th of January 2020

Thank you, Miz Helen, for the feature! Nettie

Irene

Thursday 9th of January 2020

Delightful recipe, Nettie! I have pinned to try soon!

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