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Rainbow Doughnuts

With Mazola® Vegetable Oil

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For the Batter:

  • 1-1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1-3/4 teaspoon Fleischmann’s Baking Powder
  • 1 teaspoon salt
  • 3/4 cup greek yoghurt
  • 1/3 cup milk
  • 1/3 cup Mazola Vegetable Oil
  • 1 whole egg
  • 1 teaspoon vanilla extract
  • 3 dashes food colouring – 6 colours

For the Glace Icing:

  • 2 cups icing sugar
  • 1/3 cup lemon juice


  1. Preheat oven to 350°F.
  2. Combine the dry ingredients together in a bowl and then gradually add the wet ingredients (except the dyes) until just combined.
  3. Divide the batter into 6 bowls and add color with each of the food colourings. Using a teaspoon, add small amounts of each coloured mixtures into each cavity of the doughnut pan, until 3/4 full. Swirl with a toothpick to achieve a marbled effect, or leave the colours in blocks.
  4. Bake for 15 minutes or until the doughnuts haven risen. Remove from the oven and allow to cool in the tin for a few minutes before removing to completely cool on a rack.

For the icing:

  1. Combine the icing sugar and lemon juice in a bowl. Mix these together until a runny icing has formed. It it’s too thick add more lemon juice, a teaspoon at a time. If it’s too runny, add a teaspoon of icing sugar at a time to thicken it.
  2. Wait until the doughnuts have completely cooled before decorating them. Once iced, top with sprinkles, or however you like.