Raspberry Baked Donuts (Print Version)
# Ingredients:
→ Donut Batter
01 -
1½ cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
½ teaspoon baking soda
04 -
¼ teaspoon salt
05 -
⅓ cup granulated sugar
06 -
1 large egg
07 -
½ cup buttermilk (or milk with 1 teaspoon vinegar as substitute)
08 -
¼ cup unsalted butter, melted
09 -
1 teaspoon vanilla extract
10 -
1 cup fresh or frozen raspberries, roughly chopped
→ Raspberry Glaze
11 -
½ cup fresh raspberries
12 -
1 tablespoon fresh lemon juice
13 -
1 cup powdered sugar
14 -
1-2 teaspoons milk (optional, for adjusting consistency)
# Instructions:
01 -
Start by preheating your oven to a cozy 350°F (175°C). Grab your donut pan and give it a light coating of cooking spray or butter to make sure your beautiful donuts release easily after baking.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until they're well acquainted with each other. This ensures your leavening agents are evenly distributed for perfectly risen donuts.
03 -
In a separate bowl, whisk the egg until it's slightly frothy, then pour in the buttermilk, melted butter (make sure it's not too hot!), and vanilla extract. Whisk until everything is smooth and happy together.
04 -
Gently pour the wet ingredients into the dry ingredients, folding them together with a spatula just until no dry flour spots remain. Resist the urge to overmix - a few small lumps are actually your friends here! They'll help create tender donuts. Now carefully fold in those juicy chopped raspberries, giving just enough stirs to distribute them throughout the batter.
05 -
Spoon the batter into your prepared donut pan, filling each cavity about ¾ full. If you want to get fancy (and neat), transfer the batter to a ziplock bag, snip off one corner, and pipe the batter into the pan. This gives you much more control and way less mess!
06 -
Slide your donut pan into the preheated oven and let them bake for 12-15 minutes. You'll know they're done when they spring back when lightly touched and a toothpick inserted comes out with just a few moist crumbs clinging to it.
07 -
While the donuts are cooling, mash the fresh raspberries with lemon juice in a small bowl until you've created a vibrant puree. Push this mixture through a fine-mesh sieve to remove those pesky seeds (your teeth will thank you!). In a separate bowl, whisk the strained raspberry puree with powdered sugar until smooth and glossy. If it's too thick to get a good dip, add tiny splashes of milk until it reaches the perfect consistency.
08 -
Once your donuts have cooled completely, dip the tops into the raspberry glaze, giving them a little twist as you lift them out for even coverage. Hold them over the bowl for a few seconds to let excess glaze drip off, then place them back on the cooling rack to set. For an extra special touch, add a few fresh raspberry pieces or sprinkles on top while the glaze is still wet!
# Notes:
01 -
These baked raspberry donuts are lighter than their fried counterparts but packed with bright berry flavor. The tangy raspberry glaze adds the perfect finishing touch!
02 -
For the best texture, make sure not to overmix the batter and allow the donuts to cool completely before glazing.