French · Dessert
Mardi Gras Twisted Donuts
A Louisiana-French carnival take on the classic twisted yeast donut: a soft brioche-style dough is braided into a loose twist, deep-fried to a deep gold, then split between a warm cinnamon-sugar coating and a shock of purple, green and gold sugar for Mardi Gras colour. Light, pillowy and only lightly sweet, it leans on the fry and the coating for its character rather than any filling or glaze.
$0
25 minsPrep
4 minsCook
94 minsTotal
MediumLevel
Nutrition per serving
347Calories
4.6gProtein
20.1gFat
37gCarbs
13.3gSugar
1.3gFiber
227mgSodium
58mgChol
3.8gSat Fat
66mgPotassium
28mgCalcium
1.6mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Warm the milk to lukewarm and whisk in the yeast and a pinch of the sugar; let sit 10 minutes until foamy.
2
In a bowl combine the flour, remaining sugar and salt, then work in the yeast mixture, beaten egg yolk, vanilla extract and softened butter until a smooth, slightly sticky dough forms.
3
Knead by hand for 6-8 minutes until elastic, then cover and let rise in a warm spot for 45 minutes until doubled.
4
Turn the dough out, divide into two pieces, and roll each into a rope about 20cm long.
5
Fold each rope in half and twist the two strands around each other, pinching the ends to seal into a twisted donut shape.
6
Place the twists on a floured surface, cover loosely, and let prove for a further 20 minutes.
7
Heat the vegetable oil in a deep pan to 175°C, checking with a thermometer.
8
Fry each twisted donut for 90 seconds per side until deep golden brown, then lift onto a wire rack lined with paper towel to drain briefly.
9
While still warm, roll one donut in the cinnamon sugar and roll the other in the purple, green and gold tinted sugars for the Mardi Gras look.
10
Serve both donuts warm, twisted sides up, within the hour.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g sifted all purpose flour
- 0.7 oz20g warmed whole milk
- 0.1 oz2g yeast dried
- 0.4 oz10g sugar white
- 1/21/2 egg yolks, beaten (9g)
- 0.3 oz8g softened butter
- 0 oz1g salt
- 0.1 oz2g vanilla extract
- 18 oz500g for frying vegetable oil
- 0.5 oz15g mixed with cinnamon for coating sugar white
- 0 oz1g cinnamon ground
- 0 oz1g purple, green and gold tinted sugars food colouring
