Spelt baked doughnuts - MYO Rainbow




For the doughnuts

  • 1 1/4 plain spelt flour
  • 1/4 cup caster sugar
  • 1 1/2 tsp baking powder
  • 1/2 salt flakes
  • 2 free-range eggs
  • 3/4 cups full cream milk
  • 1 tbs butter
  • Extra butter for greasing


For the royal icing

  • 2 free-range egg whites
  • 2 tsp lemon juice
  • 1 tsp vanilla essence
  • 3 cups icing sugar, sifted


  1. Preheat oven to 170 C. Grease a 6 hole doughnut tray with butter. 
  2. Sift flour, sugar, baking powder and salt into a medium-sized mixing bowl. Whisk together eggs, milk and butter. Make a well in the centre of the flour mixture and pour egg mixture into flour. Whisk until consistency is smooth. 
  3. Separate batter into 3 bowls. Add beetroot powder and blueberries to one. Matcha powder and poppy seeds to the other, and turmeric and mixed spice to the third. 
  4. Fill 2 doughnut moulds with each flavoured batter. Place in the oven for 10-15 minutes until doughnuts have risen and are cooked all the way through. Remove from oven and allow to cool before removing from tray. 
  5. Carefully remove doughnuts from moulds and turn over to reveal smooth side. 
  6. To make the royal icing, whisk together egg whites, lemon juice and vanilla in a medium-sized bowl. Add sifted icing sugar and stir into a smooth paste. Carefully place smooth side of each doughnut into icing. Gently rotate doughnut and remove from icing and transfer to a cooling rack to set. 




Beetroot and Blueberry

  • For the doughnuts: Add 6 tsp of beetroot powder to spelt flour mixture. 
  • Fold 1/2 cup of fresh or frozen blueberries into doughnut batter. 
  • For the icing: Add 3 tsp of beetroot powder to icing sugar when sifting.
  • To decorate: Top doughnuts with additional blueberries and edible purple violas. 


Green Tea and Kiwi

  • For the doughnuts: Add 3 tsp of matcha powder to spelt flour mixture. Fold through 1 tbs of poppy seeds.
  • For the icing: Add 2 tsp of matcha powder to icing sugar when sifting. 
  • To decorate: Add 1 slice of fresh kiwi fruit, a sprinkle of poppy seeds and mint leaves.


Turmeric and Pineapple

  • For the doughnuts: Add 3 tsp of turmeric powder and 1 tsp of mixed spice to spelt flour mixture.
  • For the icing: Add 1 tsp of turmeric powder to icing sugar when sifting. Replace egg whites with 3 tsp of pineapple juice. 
  • To decorate: Top with dried pineapple flowers and yellow edible violas.


Dark Chocolate and Raspberry

  • For the doughnuts: Fold 1/2 cup fresh or frozen raspberries and 1 tbs vanilla bean paste into doughnut batter. 
  • For the icing: Melt 200g of dark chocolate and follow icing instructions as above.  
  • To decorate: Top with fresh raspberries and edible red dianthus petals.