Olympic rings with coloured casting

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
3 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 20
  • 3 Eggs (size M)
  • 150 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 75 ml Oil
  • 250 g Whole milk yoghurt
  • 300 g Flour
  • 3 TSP Baking Powder
  • 500 g Icing sugar
  • 2 Protein
  • 7-10 Tbsp green, red, yellow and blue food colouring
  • 1-2 TEASPOONS Cocoa powder
  • 7-10 Tbsp Grease

Directions

  1. 1

    Whisk eggs, sugar, vanillin sugar and salt with the whisk of the hand mixer for about 5 minutes until thick and creamy. Stir in oil in a thin stream. Stir in yoghurt. Mix flour and baking powder, stir in briefly. Grease the depressions of a donut tray (12 depressions, 7 cm Ø per depression) well.

  2. 2

    Pour in dough until just over half of it. Put the rest of the dough in a cool place. Bake in a preheated oven (175 °C/ convection oven: 150 °C/ gas mark 2) for 15-20 minutes. Allow to cool briefly, then carefully remove the donuts. Let them cool down on a cake rack. Wash and dry the donut tray, grease 8 troughs and spread the remaining dough in them, bake in the same way. Sift icing sugar, stir with egg white and 3-4 tablespoons of water until smooth. Spread the icing on 5 bowls. Colour the icing green, red, yellow, blue and brown with food colouring and cocoa.

  3. 3

    Wash and dry the donut tray, grease 8 troughs and spread the remaining dough in them, bake in the same way. Sift icing sugar, stir with egg white and 3-4 tablespoons of water until smooth. Spread the icing on 5 bowls. Colour the icing green, red, yellow, blue and brown with food colouring and cocoa. If necessary, stir the brown icing with a few drops of water until it is a little thinner. Spread the doughnuts with it, let them dry

Nutrition Facts

KCAL
240 kcal
CARBS
44 g
FATS
5 g
PROTEINS
4 g