King Cake Donuts

For the donuts:
In a small bowl, combine the warm water and yeast with a pinch of sugar. Stir to combine. Let it rest for 5 minutes until foamy. It must foam. If it does not foam, the yeast is dead. Start over.

Meanwhile, whisk together the flour, 2 tablespoons of the sugar, baking powder, baking soda and salt in a medium bowl. Add the butter, and incorporate it into the flour by pinching it throughout the dough. You could also use two knives or a pastry cutter. The butter should be evenly distributed throughout the dough in small chunks about the size of pearl couscous.

Next, combine the egg white and milk in a small bowl. Add this into the dry ingredients and stir until combined.

Flour the counter, and place the dough ball on it. Knead the dough for 3-5 minutes, or until the dough is no longer sticky and feels soft and supple. Flour the counter, your hands, and the rolling pin as necessary.

Cover the dough with plastic wrap and let it rest for 15 minutes.

Next, roll the dough out into an 8” square. Using a pizza cutter or knife, cut the dough in half, then in thirds to make six donut bar shapes. (See photo in the related blog). Place the donut bars on a Silpat- or parchment paper-lined cookie sheet, and cover with a sheet of buttered plastic wrap. Let dough rise in a warm place for 45 minutes.

Preheat the oven to 400°F. Sprinkle the donuts with the cinnamon and remaining 1 tablespoon of sugar. Bake the donuts for 10-12 minutes, or until lightly browned on all edges. Remove from oven.

Let the donuts cool slightly, then make the glaze. In a small bowl whisk together the powdered sugar and milk. Decorate the donuts while still slightly warm with the glaze and sprinkles. Serve immediately.
The donuts taste best right out of the oven, but can be kept for 1 day in an airtight container. It’s best to warm them very briefly in the microwave before serving.

For these donuts, I converted a baked beignet recipe by Jenna at eatliverun.com into donut bars.