Rainbow Doughnuts

Rainbow Doughnuts by Baking Mad

For the batter:

• 360g Self-raising white flour (we use Allinson)
• 120g White caster sugar (we use Silver Spoon)
• ¼tsp Salt
• 190g Greek yoghurt
• 1 Egg
• 80g Olive oil
• 80ml Milk
• 1tsp Vanilla extract
• 3 Food colouring squirts of each gel colouring of your colour choice

For the place icing:

• 110g Icing sugar (we use Silver Spoon)
• 3tbsp Lemon juice use any flavouring you like

  Method:

1. Preheat your oven to 180°C.
2. Combine the dry ingredients together in a bowl. Gradually add the wet ingredients until just combined (don't add the dyes just yet).
3. To create the colours for the doughnuts, divide the mixture into 6 smaller bowls.
4. Add your food gel of choice to each bowl and ensure the colour is mixed through thoroughly.
5. Use a teaspoon, play the coloured mixtures in a small amount into each cavity of the doughnut pan until 3/4 full. You can swirl it a little to achieve a marbled effect.
6. 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 cool completely on a rack.

For the icing:

1. Combine the icing sugar and lemon juice in a bowl.
2. Mix these together until a runny icing has formed.
3. Wait until the doughnuts have cooled completely before decorating.

  Tip: the best way to ice the doughnuts is to drop them in upside. Fish them out and this will leave the tops covered nicely and evenly.