First, cream the butter with the sugar, then add the eggs 1 at a time, then half the flour sifted with the yeast.
Finally add the yogurt, salt, remaining flour and vanilla.
Divide the mixture into 2 bowls and add the food coloring to one of the 2.
Pour the mixture by spoonfuls into the buttered and floured mould, alternating red batter and normal batter, then mix lightly with a toothpick to obtain the marbled effect.
Then cook for approximately 40-45 minutes in a static oven preheated to 180°C, then remove from the oven and leave to cool completely.
Prepare the icing by combining egg white, icing sugar and lemon juice in a bowl and mixing until you obtain a fluid and homogeneous mixture.
Then pour the icing over the donut, letting it run a little along the edges.
The marbled red velvet donut is ready, all you have to do is decorate it with currants, let the icing dry and serve.
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