Due to my love affair with the rainbow cookie, over the past few months family and friends have been sending me pictures and videos on the now popular rainbow cookie doughnut. This hybrid doughnut is base off of the colorful old-school Italian dessert, which I grew up enjoying. Since I live out in the middle of the US of A, I am missing out on all of the action back east, and being able to go to a local doughnut shop to test out these bad boys. So I figured, I would attempt my own take on them, hopefully it is something all of you can try at home too. The kids will love them!
The ingredients are extremely basic for these baked doughnuts, the only thing you may not have in your pantry already is almond extract. I love almond flavoring, I will even add some in my chocolate chip oatmeal cookies, shhh! that is my secret ingredient! But in this recipe all it is, is flour, sugar, baking powder, salt, butter, eggs, milk, almond extra, food coloring, raspberry fruit spread, almond filling, chocolate, heavy cream, and sprinkles. Oh you can’t forget rainbow cookies for garnish; these are completely optional, but a must if you want to take the presentation to the next level. For the rainbow cookies, you can use store-bought or make your own with this awesome recipe.
The only equipment you will need is a doughnut pan. I usually don’t make a lot of doughnuts from scratch, so I only have 1 doughnut pan which makes 6, it would have been quicker with another pan, but these bake pretty fast. Now we are baking these doughnuts, because I felt if I fried them, plus with the rainbow cookie garnish, it would just be way too much. You probably wouldn’t be able to even eat a whole doughnut in a sitting, which is kind of sad.
After you make the batter, using a scale or eyeing it, divide the mixture into 3 bowls; the first bowl you can leave plain, the second add red food coloring and the third add the green. You can add more or less coloring, there is no right color scheme, it’s just whatever you prefer or like. You don’t even have to use red, green or plain! Divide the batter into the doughnut pan; Each batter should be enough for 4 doughnuts, filling 3/4 of the way up. If you only have one pan like me, make one color (4 doughnuts) plus half of another color. After the first batch bakes, cool and remove the doughnuts, then allow the pan to cool completely, respray the pan with cooking spray and repeat the process with the remain batters. Bake the doughnuts until a toothpick tester comes out clean. Now I had an issue where the doughnut bottoms were still a little sticky, I think this was because of the oil from the cooking spray. If this happens to you, just place the doughnuts, sticky side up on a parchment lined baking sheet and bake a few minutes more.
While the doughnuts are baking you can prep the raspberry fruit spread filling, which is just heating it up in the microwave, straining the seeds and allowing it to cool.
Next, slice the doughnuts into thirds. Lay all of the green slices out first, spread those with the almond filling, it’s about 1 tablespoons, you can always add more or less, depending on what you like. You will have a lot of almond filling left over, which you can store in an airtight container in the refrigerator and save for another recipe, such as this chocolate almond monkey bread. After top with the plain slices. Now when you are doing the layering, you will see that the tops aren’t always going to be flat for the middle section, they were previously either a top or a bottom, this is totally fine! What I recommend is always place rounded side down and spread filling on the flat side. Spread the plain slices with the raspberry fruit spread, about 1-2 tablespoons, you can adjust this however you like, then top with the red slices.
After the doughnuts are stacked together, you can place them on a sheet pan lined with wax paper (for easier clean up) and then a wired rack. Then you can start making the chocolate glaze, which is really good dark chocolate (chips), butter and heavy whipping cream. You can melt this in the microwave or a double boiler (which I will recommend), every single time I melt chocolate in the microwave, I burn it. I feel double boilers are more controlled because you can keep an eye on the melting process. After the glaze is nice and smooth, you can spoon it over each doughnut. You can get crazy here and cover the entire doughnut in the glaze or just let the chocolate drip down the sides like I did. While the glaze is still warm add the chocolate sprinkles or sparkles as my daughter calls them and top with a traditional rainbow cookie. Now grab a cup of coffee and enjoy!
Rainbow Cookie Doughnuts
Yields 12 beautiful doughnuts
2 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoon baking powder
1 teaspoon kosher salt
4 tablespoons unsalted butter
2 large eggs
6 ounces milk, whole or 2%
2 teaspoon almond extract
15 drops red food coloring, such as McCormick brand
15 drops green food coloring, such as McCormick brand
1 1/2 cup raspberry fruit spread, such as Smucker’s natural raspberry fruit spread
12.5 ounces almond filling, such as Solo
15 ounces, dark chocolate chips, such as Ghirardelli 60% Cacao Bittersweet Chocolate
1/4 cup heavy whipping cream, room temperature
3 tablespoons unsalted butter, room temperature
chocolate sprinkles, I had a 1.75oz container on hand
12 rainbow cookies, store-bought or homemade
Doughnut baking pan, cooking spray
Preheat your oven to 350℉. Lightly spray doughnut pan with nonstick cooking spray, set aside. In a large bowl, whisk together the flour, sugar, baking powder and salt. In a microwave safe bowl, melt the butter in 15 second intervals. Allow the butter to cool slightly before proceeding to the next step. In a small bowl, whisk together eggs, milk, cooled butter and almond extract.
Add the wet ingredients to the dry ingredients and fold together until combined. Do not over mix. Divide the batter into three bowls. Leave one plain, one add the red food coloring and one green food coloring. Divide each batter bowl between 4 doughnut molds, filling 3/4 of the way up. Place the pan in the oven and bake for 8 to 10 minutes, rotating halfway through. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely. If the doughnuts are sticky on one side, place on a parchment lined sheet pan and bake for a few minutes more. Once the doughnuts have cooled, slice them in thirds horizontally and set aside.
Place fruit spread in a microwave safe bowl, cover with a paper towel and heat for 45 seconds, stir, heat for another 45 seconds. Put fruit spread through a mesh strainer, discard any seeds. Set aside to cool.
Start off with the green doughnut slices, evenly spread each slice with 1 tablespoons of almond filling. Top the green slices with the plain slices. Evenly spread 1-2 tablespoons of raspberry fruit spread on each plain slice, top with red slices. Place filled doughnuts on a sheet pan lined with a wired rack (for easier clean up, line the sheet pan with wax paper or foil).
In a double boiler melt chocolate, heavy whipping cream and 3 tablespoon butter, until combined and smooth.
Spoon chocolate glaze over each doughnut, while the the glaze is still warm, top with chocolate sprinkles and rainbow cookie garnish. Allow the glaze to set before sharing!