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Color Donuts; For any Occasion

The happiest little doughnuts in the world! No pesky decorating needed, because the beauty is all in the batter. 
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Postre
Cuisine Americana
Servings 18 People
Calories 320 kcal

Equipment

  • 1 Whisk or hand mixer
  • 1 Donut Pan
  • 1 Wire cooling rack

Ingredients
  

  • 75 g  tbsp Unsalted butter  At room temperature
  • 50 g  tbsp Caster sugar US granulated sugar
  • 1 Unit Large egg
  • ½  tbsp  teaspoon vanilla extract
  • 125 g  Cup Plain or all-purpose flour
  • ½ tbsp Yeast powder
  • ⅛  tbsp Bicarbonate of soda
  • 1 tbsp Salt
  • 1 tbsp Nutmeg
  • 60 ml Buttermilk
  • 1 tbsp Gel or paste food colouring red, orange, yellow, green, blue, and purple

Instructions
 

  • Preheat the oven to 180°C / 360°F (160°C fan), and lightly grease a mini doughnut pan. Place the butter and sugar into a medium bowl and beat well with a hand-held electric mixer until light and fluffy. You can use a stand mixer if you like, although due to the smaller amount of batter involved in these little doughnuts, it can be easier to use a hand-held mixer.
  •  Mix in the egg and vanilla extract, then whisk thoroughly until well combined. The batter will curdle, but that’s okay. Sift the flour, baking powder, bicarbonate of soda and salt into the bowl with the batter, and then add the freshly grated nutmeg. Mix together until fully incorporated.
  • Pour the buttermilk into the batter and stir until it reaches a smooth consistency. Be careful not to over-mix, as you don’t want the doughnuts to be tough. 
  • Spoon the batter into six smaller bowls, trying to be as equal as possible – there’s no need to weigh the batter, I like to just eyeball it. Add a different food colouring to each bowl, mixing well to ensure that each colour is even. 
  • Either pipe or spoon the batters into the doughnut tin in a rainbow pattern, ensuring that each hole is about half full. Knock the doughnut pan on the table a few times to help get rid of any air bubbles, and then place in the preheated oven for about 10 minutes until a skewer or toothpick inserted into one of doughnuts comes out clean. Immediately transfer the doughnuts from the pan to a wire rack to let them cool.

Video

Notes


To keep the doughnuts fresh, store them in an airtight container, and they’ll last for 3-4 days. For longer storage, freeze them for up to 3 months, then thaw at room temperature when ready to enjoy.
Recipe inspired by Cupcake Jemma.
Keyword Color Donuts