About the bake
Rainbow doughnuts are such a fun way to make doughnuts. These colourful tasty treats are great for adults and children alike.
To get the rainbow colours, we recommend using gel colours rather than liquid as the gel colours tend to be brighter and don't lose colour through the bake. Treat your family to rainbow doughnuts this weekend!
If you enjoyed this recipe, give our rainbow traybake a try!
Method
Step 1:
Preheat your oven to 180ºc (160ºc fan), gas mark 4. Combine the dry ingredients together in a bowl and then gradually add the wet ingredients (except the dyes) until just combined.
Step 2:
Divide the batter equally into 6 bowls and colour with each of the food colourings.
Step 3:
Using a teaspoon (or piping bag), place the coloured mixtures in small amounts into each cavity of the doughnut pan, until 3/4 full. Swirl a little to acheive a marbled effect, or leave the colours in blocks.
Step 4:
Bake for 15 minutes or until the doughnuts have risen. Remove from the oven and allow to cool in the tin for a few minutes before removing to completely cool on a rack.
Step 5:
To make the icing
Combine the icing sugar and lemon juice in a bowl. Mix these together until a runny icing has formed. If it's too thick, add more lemon juice, a teaspoon at a time. If it's too runny, add a tea spoon of icing sugar at a time to thicken it.
Wait until the doughnuts have completely cooled before decorating them. Once iced, top with sprinkles, or however you like!
Best way to ice your doughnuts
Hold each doughnut by it's edge and drop this into the icing. Fish it out and this will leave the top covered nice and evenly.
Ingredients
For the Batter
- 300g Self Raising Flour
- 120g Silver Spoon White Caster Sugar
- 1/4 tsp Salt
- 190g Greek yoghurt
- 1 Egg
- 80ml Olive oil
- 80ml Milk
- 1 tsp Nielsen-Massey Vanilla Extract
- 3 squirts Food colouring x6 colours
For the Glace Icing
- 110g Silver Spoon Icing Sugar
- 3 tbsp Juice of one whole lemon
- 110g Silver Spoon Icing Sugar
Utensils
- Mixing bowl
- Doughnut pan
- Teaspoon or piping bag
- Cooling rack
Recipe Reviews
The doughnuts look amazing but unfortunately the taste does not match up. The doughnuts themselves are not sweet enough. The flavour of the greek yoghurt is too strong and the glaze is just awful. We re-made them using more sugar in the batter and we substituted the lemon juice in the glaze for water. They were much nicer the second time around.
👍🏼👍🏼
I think you have missed some steps out!
There's me thinking doughnuts are fried! You also missed out some equipment, not sure a whisk is important but a "doughnut pan" might be.
Ingredients
For the Batter
- 300g Self Raising Flour
- 120g Silver Spoon White Caster Sugar
- 1/4 tsp Salt
- 190g Greek yoghurt
- 1 Egg
- 80ml Olive oil
- 80ml Milk
- 1 tsp Nielsen-Massey Vanilla Extract
- 3 squirts Food colouring x6 colours
For the Glace Icing
- 110g Silver Spoon Icing Sugar
- 3 tbsp Juice of one whole lemon
- 110g Silver Spoon Icing Sugar
Utensils
- Mixing bowl
- Doughnut pan
- Teaspoon or piping bag
- Cooling rack