Preheat oven to 170c/325f Lightly oil two, 6-piece doughnut ring tins with vegetable oil or spray.
In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt until combined. Add in the egg, yogurt, coconut oil and milk. Mix, using a spatula until everything is just combined.
Spoon the doughnut batter into a piping bag (no tip required) or a sandwich bag with the corner cup off. You want the hole to be approx. ¾”. This makes it easier to fill the doughnut tins. Pipe the batter into each tin.
Place in the oven and bake for 12-14 minutes, until an inserted skewer comes out clean.
Whilst the doughnuts are cooking, make the glaze. Heat the cream in a saucepan until almost boiling (but don’t actually boil). Add the chocolate and place a lid on the pan. Leave for 10 minutes, then remove the lid and stir the now-melted chocolate into the cream.
Take the doughnuts out of the oven, leave to cool for 10 minutes in the tray, before removing and cooling for another 5 minutes on a cooling rack.
Give the glaze a mix, then tip the smooth side of the doughnuts into the glaze. Turn over and place back on the rack. Repeat with the rest of the doughnuts.
Arrange mini marshmallows on top of the doughnuts, then use a cook’s blowtorch to lightly brown the marshmallows. Sprinkle the doughnuts with rainbow sprinkles and serve!
Notes
Nutritional Information is per doughnut, without marshmallows or sprinkles.