Recipe courtesy of Jasmine Shimoda and Sharky McGee

Rainbow Doughnuts

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  • Level: Intermediate
  • Total: 1 hr 20 min
  • Active: 40 min
  • Yield: 8 doughnuts
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Ingredients

Doughnuts:

5 1/2 cups all-purpose flour

3 tablespoons instant yeast

1 1/2 teaspoons coarse salt

2 tablespoons plus 1 teaspoon flaxseed meal

1/4 cup sugar

1/4 cup coconut oil

1 tablespoon pure vanilla extract

Vegetable oil, for frying

Rainbow glaze:

1/2 cup coconut milk

4 3/4 cups confectioners' sugar

1 tablespoon hibiscus powder

1 teaspoon mango powder

1/2 teaspoon turmeric powder

1 1/2 teaspoons matcha powder

1 teaspoon blue majik algae powder

1 teaspoon pure vanilla extract

1 tablespoon ube powder

1/2 teaspoon lavender extract

Directions

  1. For the doughnuts: Combine the flour, instant yeast, coarse salt, flaxseed meal and sugar in the bowl of a stand mixer. Combine the coconut oil, 1 3/4 cups water and vanilla in a medium bowl and set aside. Turn the mixer on low and mix until the dry ingredients are combined. Add the liquid mixture slowly, until a dough starts to form, 2 to 3 minutes. Mix until the gluten has developed and the dough feels airy, 6 to 8 minutes. Lightly flour the dough, place it in a large bowl and cover. Allow the dough to proof until it has doubled in size, 40 to 60 minutes.
  2. On a lightly floured surface, roll out the dough 1/2-inch thick and cut out 3 1/2-inch doughnut rounds. Transfer the doughnut rounds and holes to a lightly floured baking sheet, cover and proof the doughnuts 20 minutes.
  3. Heat the oil in a large pot to 350 degrees F. Fry the proofed doughnuts until golden brown, 3 to 5 minutes on each side.
  4. For the rainbow glaze: Whisk the coconut milk and confectioners' sugar in the stand mixer until the glaze is thickened, 3 to 5 minutes. Separate the glaze into 5 small bowls. Add the hibiscus powder to one bowl and mix until combined. Add the mango powder and turmeric to one bowl and mix until combined. Add the matcha to one bowl and mix until combined. Add the blue majik and vanilla to one bowl and mix until combined. Add the ube powder and lavender to the final bowl and mix until combined.
  5. Once all five rainbow glazes are mixed, place the cooled doughnuts on a wire rack and pour stripes of each color glaze over to create a rainbow effect. Allow the glaze to set before serving. 
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