I love a colourful kitchen project and if you have a little time to get baking these Rainbow Doughnuts are great fun and totally delicious too!
Now that Bam Bam is off on his school adventures, he misses on out joining mummy in the kitchen. He loves a little baking project and these doughnuts are great for the kids to join in with on a rainy baking day. I am not trying to tempt fate with “rainy days” since this summer seems to be extra long this year. But as the dark evenings creep in, there’s no denying winter is on it’s way.
So, with these multi-coloured rainbow doughnuts, we can keep a bit of colour in our lives. Brightening up a dull day and creating food that makes us smile. This recipe for ring doughnuts adds a colourful addition to the kitchen.
Whilst I am usually a fan of doughnuts with a filling, like these Jam Doughnuts. I can really appreciate a delicious glazed ring doughnut too. They are similar in preparation methods, both are bread doughnuts, using yeast in the recipes and requiring a rising time.
Rainbow Coloured Food Projects
These fried ring rainbow doughnuts actually tempt me into making all my food multi-coloured. But, I shall try and resist the urge. I may get some strange looks from the kids when I serve them up a plate of rainbow potato wedges or similar….It would be kinda fun though!
These glazed rainbow doughnuts don’t skimp on taste either! They are so yummy! They don’t stay fresh for long. But, I am sure you will probably have eaten them all before the time you would notice.
How to Make a Ring Doughnut
Ideally, you need to use a ring doughnut cutter to create the perfect ring doughnut shape. However, don’t worry if you don’t have one. Just use round cookie cutters (one big, one small) instead, to create the shape.
When you have cut the ring doughnuts out, you don’t need to waste the excess. Just roll it back up and roll it out again and you’ll have a swirly rainbow pattern inside instead. Just be aware that if you overmix your dough the colours will end up blending together and won’t look good, so only do this once.
Glazing the Ring Doughnuts
When it comes to glazing the doughnuts, set them out on a drying rack with baking paper underneath. That way, the excess drips off onto the paper and the doughnuts get a full glaze without sticking to the surface that they are placed on. Decorate the finished iced ring doughnuts with sprinkles after the glaze has been poured, just as it begins to set.
Watch the Frying Temperature
A little tip, don’t let the oil get too hot. Your oil needs to be around 180C. Otherwise, the doughnuts will darken too quickly and won’t cook through to the middle, so keep the oil at an even temperature. To test it, drop a little piece of bread into it and wait for it to brown. When this has happened the oil is ready so turn the heat down at this point to keep it around the right temperature. Ideally, use a food thermometer to keep an eye on the oil temperature when frying these doughnuts.
These rainbow ring iced doughnuts are best enjoyed on the day that they are made, but if you need to, you can store them in an airtight container, somewhere cool and out of the sun. They will keep for 24-48 hours. If you have nowhere cool, store them in the fridge to avoid the glaze melting. You can also freeze them (preferably unglazed). When you want them, remove the frozen doughnuts from the freezer, defrost and then give them a short blast in the microwave. You can glaze them once they are cool again.
So, go enjoy some rainbow coloured fun in the kitchen with the kids.
It’s best to keep the oil at 180C (356F) to ensure the doughnuts cook all the way through before they brown too much on the outside.
It’s best to use highly concentrated gel food colouring to colour the dough. This ensures the most vibrant colours without adding too much extra liquid.
Doughnuts are best eaten on the day, but you can keep them in an airtight container for up to 2 days away from sunlight.
Yes, freeze the cooked doughnuts unglazed. You can then defrost them and give them a short blast in a microwave before glazing them when they have cooled down.
In most recipes, you can replace dry and fresh yeast for the alternate. To convert this recipe to fresh yeast, I recommend using 21g here, dissolved into some of the measured milk before adding to the recipe.
Rainbow Doughnuts Tips!
Consistently Check the temperature of your oil when frying the doughnuts. If the Doughnuts haven’t cooked through to the middle, check the oil temperature, it might be too hot. The doughnuts will cook too fast on the outside and remain too doughy in the middle. If the doughnuts appear soft and soggy throughout the oil is most likely too cold.
The proving time for doughnut dough is very important, you must allow the dough to rise to around double it’s size. Timing can have many variations, depending on the weather, humidity, temperature of the room and so on, timing here in the recipe is just an approximation, it may take longer or it may be quicker, but it’s a process that shouldn’t be rushed, if you want the best results.
You can change the consistency of your glaze if you wish, just add less water for the thicker glaze but expect it to be harder to pour. In this case you might want to dip your doughnuts in the glaze instead. Just be sure that the doughnuts have completely cooled before you attempt to glaze them, otherwise the glaze may just slide off.
When it comes to decorating your iced doughnuts, feel free to get creative! I have used multi-coloured sprinkles here. But you can also try edible glitter doughnuts, chocolate decorations and so many more or just leaving them plain with the icing alone.
Iced Rainbow Ring Doughnuts
For the Doughnuts
- 450 grams Strong White Bread Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Cinnamon
- 55 grams Unsalted Butter
- 7 grams Dry yeast
- 25 grams Caster Sugar
- 180 ml Whole Milk
- 1 Egg
- 4-5 Different Food Colours
- Oil For Frying
For the Glaze
- 260 grams Icing Sugar
- 4 tablespoons Water
- 1 teaspoon Vanilla Extract
- Sprinkles for Decoration
- Heat the milk until it's luke warm and add the sugar, stir until dissolved.
- Add the yeast to the milk and stir in, allow to sit for 20 minutes until foamy.
- In a separate bowl mix the flour with the salt and cinnamon.
- Add the milk, butter and egg to the flour and mix until it forms a dough.
- Before kneading, divide the dough into 4 or 5 depending on how many colours you want to use.
- Apply a few drops of the desired colour food colouring to each section of dough and knead in.
- Knead the dough for 10 minutes until it becomes stretchy and elastic.
- Place the dough balls into clean, greased bowls and cover. Leave somewhere warm for an hour until they have doubled in size.
- Once risen, knead each dough ball again knocking out the air as you go.
- Cover each section of dough to stop it drying out as you prepare each one individually.
- On a lightly floured surface roll each piece of dough out thinly, brush each layer with a little water before the next layer and place on top of each other, then roll it together to bind the layers.
- Using a ring doughnut cutter, cut out the doughnuts and place on a lined, greased baking tray with space between each one to allow them to expand.
- Place the tray inside a plastic bag and leave for another hour.
- Heat the oil in a saucepan to around 170-180 C and fry each doughnut for 2-3 minutes on each side until golden.
- Remove from the oil and drain the excess oil.
- Leave the doughnuts to cool.
- Once the doughnuts have cooled you can make the glaze.
- Mix the icing sugar with the vanilla and water and add the desired food colouring (optional).
- Pour the glaze over the doughnuts, allow the glaze the drain and begin to set and then dip them into the multi-coloured sprinkles.
- Leave to set completely before serving.
Want more colourful kitchen projects?
If you’re looking for some more colourful, fun kitchen projects. Check out these Party Rings now.