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
Goes well with
Champagne
local
Café au Lait
international
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
- 60g60g All Purpose Flour, sifted
- 20g20g Whole Milk, warmed
- 2g2g Yeast Dried
- 10g10g Sugar White
- 9g9g Egg Yolk, beaten
- 8g8g Butter, softened
- 1g1g Salt
- 2g2g Vanilla Extract
- 500g500g Vegetable Oil, for frying, partial_absorption, fats
- 15g15g Sugar White, mixed with cinnamon for coating, 1
- 1g1g Cinnamon Ground, 1
- 1g1g Food Colouring, purple, green and gold tinted sugars, 1
