Rainbow Donuts
- 2 1/2 Teaspoons Active dry yeast (1 Package)
- 2 Tablespoons Warm water (105–115°F)
- 1 Cup Milk, room temperature
- 1/4 Cup Unsalted butter, melted
- 3 Large Egg Yolks
- 2 Tablespoons Sugar
- 1 1/2 Teaspoons salt
- 1/2 Teaspoon cinnamon
- 3 1/4 Cups All-purpose flour plus some for working the dough
- 1 Canola or other neutral oil for frying (1 48 ounce bottle was enough for me)
- 1/4 Cups Cinnamon sugar (4 parts sugar - 1 part cinnamon) This is optional
- 1/2 Cup Unsalted butter (for glaze)
- 1/4 Cup milk (for glaze)
- 1 Tablespoon light corn syrup (for glaze)
- 2 Teaspoons vanilla extract (for glaze)
- 2 Cups powdered sugar (you may need up to 3 cups)
- 1 Package Betty Crocker Gel Food Colors (Red, Blue, Yellow, Green)
- This recipe is vegetarian
- Cooking & Baking
- Active dry yeast (2 1/2 Teaspoons)
- All-purpose flour plus some (3 1/4 Cups)
- Betty crocker gel food colors, Green Yellow Blue Red (1 Package)
- Canola or other neutral oil (1)
- Cinnamon (1/2 Teaspoon)
- Cinnamon sugar (1/4 Cups)
- Corn syrup, light (1 Tablespoon)
- Powdered sugar (2 Cups)
- Salt (1 1/2 Teaspoons)
- Sugar (2 Tablespoons)
- Vanilla extract (2 Teaspoons)
- Drinks
- Water (2 Tablespoons)
- Dairy
- Butter, Unsalted (3/4 Cup)
- Milk (1 1/4 Cup)
- Refrigerated
- Egg yolks, Large (3)
Preparation
Read recipe preparation on tablespoon.com
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Published February 16, 2011 (2 years ago).
8 people saved this recipe.
