Looking for some thing different this Easter? How about rainbow graffiti Easter donuts?

They’re fun to make and to eat.

Easter donuts with rainbow graffiti icing

I lie in bed for ages some nights before I fall asleep.

There are the usual mum thoughts the don’t forget this for tomorrow, must buy x, must do y.

Then there’s household stuff and a few random worries but my brain also thinks that it’s a good time to get creative.

‘Oh, you’re not doing anything right now, what a great time to brainstorm!’

So it was at about 11 o’clock one night that I came up with the idea for Easter egg topped donuts.

It then turned to graffiti donuts which turned to rainbow graffiti Easter donuts.

This is one of those recipes where I wish I had super-pro photography skills.

I don’t think I quite do them justice.

If you’re looking for a little less of a sugar high but still want to get in the Easter spirit – check out our Easter crafts for kids.

What you’ll need to make this recipe

For the donuts:

• Butter – We like to use pure butter (the type you get in the block wrapped in foil) – leave to come to room temperature.
• Sugar – In this recipe we used raw sugar but, caster or rapadura would also be find.
• Egg – Free-range if possible.
• Milk – Full-fat dairy milk or can be substituted with coconut milk.
• Self-raising flour – Alternatively use plain (all-purpose/cake) flour and add 2 teaspoons of baking powder.
• Food colouring – We prefer to use a natural food colouring.

To make the icing & decorate:

• Icing sugar – also called confectioners sugar. If you don’t have any on hand, you can make your own.
• Water – preferably filtered.
• Food colouring – again, we prefer to use natural food colouring.
• Easter Eggs – hollow chocolate eggs about the size of a regular chicken egg.

How to make Easter rainbow donuts

1. Make the donuts. We made rainbow donuts in this recipe but you can use any donut recipe you like (or buy them).
2. Leave them to cool completely.
3. Top with an Easter egg.
4. Make the icing.
5. Ice.
6. Leave the icing to set.

Options for making Easter donuts

Use store-bought donuts – Krispy Kreme Easter donuts sound pretty good right? Don’t have time to bake them yourself? No worries! Just buy your favourite donuts, top with a chocolate egg and ice.

Use natural food colouring to make them a little less of a colour assault.

Here in Australia I like the Hopper’s natural food colouring. You can also get natural food colouring by Queen Fine Foods at Coles.

If you’re looking for something a little less out there, you might want to check out our Easter cupcake decorating ideas.

Variations & serving ideas for rainbow donuts

There are so many options for serving them so here are just a few:

1. Feature them on an Easter dessert buffet table.
2. Place them in a row down the centre of your table for an edible Easter table runner.
3. Make mini versions (bake a little less time) and top with solid easter Eggs instead of the hollow version.
4. Whip up a giant one – bake the batter in a ring cake tin (30-35 mins) and top with a giant Easter egg.

Enjoy!

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Rainbow grafiti Easter donuts

Yield: 5

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Print

Ingredients

• 60g(2oz) butter
• ½ cup raw sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup self-raising flour
• ½ cup milk
• Food colouring
• ICING
• 2 cups icing sugar
• Water
• Food colouring

Instructions

1. Pre-heat the oven to 175C(375F) fan-forced and grease a 6-hole donut tin.
2. In the bowl of an electric mixer, beat the butter and sugar together until creamy.
3. Add the egg and mix is through then scrape down the sides.
4. Add the vanilla and half the flour and beat just until it starts to combine then with the beater going add half the milk.
5. Repeat with the remaining flour and milk.
6. Scrape the sides and give it one last mix.
7. Divide the mixture into as many bowls as you want colours and use food coloring to colour the batter.
8. Using about half a teaspoon of batter at a time, blob it into 5 of the donut moulds alternating between colours.
9. When you have used all the batter, use a toothpick to gently swirl the colours together.
10. Bake for 13-15 minutes or until a cake tester inserted in a donut comes out clean.
11. Leave them to rest in the tin for 5 minutes then gently remove from the tin onto a wire rack and let them cool completely.
12. To make the icing, add enough water to the icing sugar to make it into a drizzle. You want it just runny enough that it will trickle off the spoon when you scoop some up but not so runny that it falls straight off the spoon.
13. Divide it into a bowl for each colour then colour them as desired.
14. Place a chocolate egg on top of each cooled donut then splatter with different coloured icing until you get the desired effect.
15. Leave to dry then serve.
16. Best eaten on the day of baking but ok the next day too.