The Freshman Cook: Mardi Gras Doughnut Holes

Fat Tuesday is almost upon us, and it is time to celebrate with some Mardi Gras Doughnut Holes! These deep fried doughnut holes are full of flavor with cinnamon and nutmeg in the mix, and then they are dunked in a clear glaze and sprinkled with purple, green and gold sanding sugar. Tradition states that the color purple stands for justice, the gold for power, and the green for faith. So, as they say in New Orleans, “Laissez Les Bons Temps Rouler! (Let the good times roll)! Mardi Gras Doughnut Holes
printable recipe
(makes 2 dozen)
3 1/4 cup Flour
2 teaspoons Baking Powder
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
2/3 cup Milk
1/4 cup Butter, melted
2 Eggs, beaten
2/3 cup Sugar
1 teaspoon Vanilla
Oil for frying
Glaze
1 cup Confectioner’s Sugar
2 cup Milk
1-2 tablespoon Water
Green, Purple, and Gold Sanding Sugar Combine flour, baking powder, cinnamon, and nutmeg in a bowl.
In a small bowl, combine the melted butter and milk.

In a large bowl combine the eggs and sugar. Mix until thick.

Add the dry mix and wet mix alternately to the egg mix. Beat just until combined after each addition. Cover dough and chill in the fridge for 2 hours.
Place oil in pan and use a thermometer to gauge your temperature. I kept my oil right at 350 degrees. Any hotter, and the outside would be golden brown, but the insides were still batter. I used a teaspoon scoop. Drop it into the hot oil by placing the scoop right along side the side of the pan. This will ensure minimal splattering. The batter will expand and get larger as they fry. Fry for 2 minutes. Check the doughnuts, just like a cake. Pull them from the oil and inserted a toothpick in them. I found that they always needed the two minute cook time.
Place on a paper towel to drain. Let sit until you are done frying.

Make the glaze. Only add the water if it is needed to thin the mix. Roll the doughnuts in the glaze. Use a toothpick to move them. Place them on a cooling rack with paper underneath to catch the drips. Sprinkle sanding sugar on top of each doughnut, and let dry.