Description
Colorful rainbow doughnuts bring pure joy to dessert tables with their whimsical charm. Sweet glazed pastries invite bakers to explore playful culinary creativity while delighting friends and family with delicious, eye-catching treats.
Ingredients
Scale
Main Ingredients:
- 2.5 cups all-purpose flour
- 2 large eggs
- 2.5 cups vanilla pudding
- 1.5 cups confectioner’s sugar
- 0.5 cup whipping cream
Liquid and Activation Ingredients:
- 0.5 cup warm water (105-110°F)
- 2 tablespoons active dry yeast
- 1 teaspoon granulated sugar (for yeast)
- 2 tablespoons unsalted butter, room temperature
- Canola oil for frying
Seasoning and Decorative Ingredients:
- 0.25 cup granulated sugar
- 2 teaspoons salt
- Rainbow food coloring (red, orange, yellow, green, blue, purple)
- Rainbow sprinkles for decoration
Instructions
- Dissolve yeast in warm water with a hint of sugar, allowing it to bloom and become frothy for approximately 10 minutes.
- Incorporate flour, remaining sugar, eggs, softened butter, and salt into the yeast mixture. Mechanically knead using a stand mixer with dough hook until achieving a smooth, elastic consistency.
- Shield the dough with plastic wrap and position in a warm environment. Allow it to expand and rise until volume doubles, roughly 60 minutes.
- Transfer dough onto a lightly dusted surface. Roll to approximately 12-inch thickness, then craft circular shapes using a cookie cutter or glass. Arrange cut doughnuts on parchment-lined baking sheet.
- Loosely drape doughnuts with plastic wrap, permitting a secondary rise for 30 minutes until they appear puffy and expanded.
- Heat canola oil in a deep vessel to precisely 350°F. Prepare a paper towel-lined surface for draining excess oil post-frying.
- Gently submerge 2-3 doughnuts into hot oil, avoiding overcrowding. Fry each side for 1-2 minutes until achieving a rich golden hue. Extract with a slotted spoon and drain thoroughly.
- Segment vanilla pudding into six containers. Infuse each with distinct food coloring, creating vibrant rainbow hues. Transfer colored mixtures into piping apparatus.
- After slight cooling, create a discreet entry point on each doughnut’s side. Inject rainbow-colored pudding, either layering or swirling for visual intrigue.
- Construct glaze by whisking confectioner’s sugar with whipping cream until achieving a smooth, pourable consistency. Adjust liquid or sugar as needed.
- Immerse doughnut tops into glaze, allowing excess to cascade. While surface remains tacky, sprinkle with colorful decorations. Rest on wire rack for 10 minutes before serving.
Notes
- Control yeast activation by ensuring water temperature is between 100-110°F, which helps activate without killing the microorganisms and guarantees perfect dough rise.
- Prevent doughnuts from absorbing excess oil by maintaining consistent oil temperature around 350°F and avoiding overcrowding during frying.
- Handle dough gently during shaping to preserve air pockets, ensuring light and fluffy texture in the final doughnut.
- Create dairy-free version by substituting butter with coconut oil and using plant-based milk in pudding for inclusive dietary options.
- Prep Time: 2 hours 40 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg