Fluffy, soft and full of fun, these baked rainbow doughnuts are a joy to bake and eat the perfect bake to show our appreciation for the NHS!
Preheat the oven to 180C and grease a doughnut tin with butter
In a large bowl, whisk together the flour and baking powder and set aside.
In a separate bowl, beat together the butter and sugar then add the eggs, vanilla and milk and whisk together until fully combined
Make a well in the large dry ingredients bowl and pour in the wet ingredients then gently fold the two together until just combined.
Split the mixture between 4 bowls and colour one yellow, one pink, one pale blue and one purple
Add a teaspoon of each coloured mixture to the doughnut tins until all the spaces are 3/4 full and you have multicoloured rings.
Bake for 8-10 minutes until a toothpick inserted into a doughnut comes out clean and you can see them peeling away from the tin. Remove from the oven and leave to cool on a wire rack.
Mix the 100g icing sugar and 50g water into a small bowl until you have a thick yet pourable consistency.
Dip half the doughnut rings into the bowl and leave on a wire rack to set for 20 minutes. Once set dip them again into the icing and leave to set completely.
To make the buttercream rainbows mix the butter and remaining icing sugar into a bowl and beat until well combined and fluffy.
Split the mixture between 5 bowls and colour each bowl a different colour (yellow, blue, purple, pink, orange)
Spoon out the buttercream into a line on a piece of cling film then roll it together into a sausage twisting the ends of the cling film to secure. Cut the end and then transfer the cling film into a piping bag fitted with a closed star nozzle. Pipe the rainbows onto the opposite side of the dipped baked doughnut.
To make the clouds, roll out 3 balls of varying shapes to position either end of the rainbow for each doughnut.