Rainbow-Filled Doughnuts (Print Version)
# Ingredients:
→ Doughnut Dough
01 -
2 tablespoons active dry yeast
02 -
½ cup warm water (105-110°F)
03 -
1 teaspoon granulated sugar (for yeast)
04 -
2½ cups all-purpose flour
05 -
¼ cup granulated sugar
06 -
2 large eggs
07 -
2 tablespoons unsalted butter, room temperature
08 -
2 teaspoons salt
09 -
Canola oil for frying
→ Sweet Glaze
10 -
1½ cups confectioner's sugar
11 -
½ cup whipping cream
12 -
Rainbow sprinkles for decoration
→ Rainbow Pudding Filling
13 -
2½ cups vanilla pudding
14 -
Rainbow food coloring (red, orange, yellow, green, blue, purple)
# Instructions:
01 -
In the bowl of a stand mixer, combine the active dry yeast with warm water and 1 teaspoon of sugar. Let the mixture sit for about 10 minutes until it becomes foamy, indicating the yeast is active.
02 -
Add the flour, remaining ¼ cup sugar, eggs, room temperature butter, and salt to the yeast mixture. Using the dough hook attachment, knead on medium speed for about 5-7 minutes until the dough becomes smooth and elastic.
03 -
Cover the bowl with plastic wrap or a clean kitchen towel and place in a warm spot. Let the dough rise for about 1 hour, or until it has roughly doubled in size.
04 -
Turn the dough out onto a lightly floured surface. Roll it out to about ½-inch thickness. Using a round cookie cutter or glass (about 3 inches in diameter), cut circles from the dough. Place the cut doughnuts on a parchment-lined baking sheet.
05 -
Cover the cut doughnuts loosely with plastic wrap or a kitchen towel and let them rise for an additional 30 minutes until puffy.
06 -
While the doughnuts are on their second rise, heat canola oil in a deep, heavy-bottomed pan or Dutch oven to 350°F (175°C). Line a plate or baking sheet with paper towels for draining the fried doughnuts.
07 -
Carefully lower 2-3 doughnuts into the hot oil, being careful not to overcrowd the pan. Fry for about 1-2 minutes per side, until they turn a golden brown color. Remove with a slotted spoon and place on paper towels to drain excess oil. Repeat with remaining doughnuts.
08 -
Divide the vanilla pudding into 6 small bowls. Add a different food coloring to each bowl (red, orange, yellow, green, blue, and purple), and mix well. Spoon each colored pudding into separate piping bags or into sections of one large piping bag to create a rainbow effect.
09 -
Once the doughnuts have cooled slightly, use a small knife to make a hole in the side of each doughnut. Fill with the rainbow pudding, either layering the colors or piping them simultaneously for a swirled effect.
10 -
In a medium bowl, whisk together the confectioner's sugar and whipping cream until smooth. The consistency should be thick but pourable. Add more cream or sugar as needed to achieve the right consistency.
11 -
Dip the top of each filled doughnut into the glaze, allowing excess to drip off. While the glaze is still wet, sprinkle with rainbow sprinkles. Place on a wire rack to let the glaze set for about 10 minutes before serving.
# Notes:
01 -
These doughnuts are best enjoyed the same day they're made, as the filling can cause them to soften over time.
02 -
For a quick alternative to homemade pudding, use instant vanilla pudding mix prepared according to package directions.
03 -
To create a true rainbow effect in the filling, try using a technique similar to rainbow frosting - place each colored pudding in a strip inside a larger piping bag.