Raspberry Baked Donuts (Print Version)
# Ingredients:
→ Batter for Donuts
01 -
1 large egg
02 -
¼ cup unsalted butter, melted
03 -
1 teaspoon vanilla extract
04 -
1 teaspoon baking powder
05 -
½ teaspoon baking soda
06 -
1 cup fresh or frozen raspberries, chopped
07 -
1½ cups all-purpose flour
08 -
½ cup buttermilk (or milk with 1 teaspoon vinegar as a shortcut)
09 -
⅓ cup granulated sugar
10 -
¼ teaspoon salt
→ Glaze with Raspberries
11 -
1-2 teaspoons milk (if you need to thin it out)
12 -
½ cup fresh raspberries
13 -
1 cup powdered sugar
14 -
1 tablespoon lemon juice, freshly squeezed
# Instructions:
01 -
Turn your oven on and set it to 350°F (175°C). Coat your donut pan with cooking spray or rub it with butter. This way, the donuts pop out easily when they're done.
02 -
In a bowl, mix together the flour, sugar, salt, baking powder, and baking soda. Stir until everything's combined nicely so your donuts will turn out evenly fluffy.
03 -
In another bowl, beat the egg until it's bubbly. Then, add in the buttermilk, vanilla, and cooled melted butter. Mix it all together until smooth, but don’t overdo it!
04 -
Pour the wet mixture into the bowl with the dry stuff. Use a spatula to gently fold everything together. It's okay if a few lumps remain! Toss in the raspberries last, stirring just enough to mix them in without crushing them too much.
05 -
Carefully spoon your batter into the donut pan wells, filling them about three-quarters of the way. For precision (and to keep things clean), you can use a ziptop bag with the corner cut off to pipe the batter in.
06 -
Put the pan in the oven and let the donuts bake for 12-15 minutes. They're ready when they spring back when gently poked, and a toothpick comes out mostly crumb-free.
07 -
While the donuts are cooling, mash the raspberries with lemon juice in a small bowl. Strain this through a sieve to remove any seeds, then stir the smooth puree into the powdered sugar. If it seems too thick, add a few tiny splashes of milk until it’s just right.
08 -
Once the donuts are cool to the touch, dunk the tops into the glaze. Twist them slightly as you pull them out to catch any drips. Transfer to a rack, and while the glaze is still wet, you can sprinkle on some extras or top with bits of fresh raspberry.
# Notes:
01 -
These airy baked donuts are brimming with raspberry flavor and finished with a zingy glaze for a lovely balance of sweet and tart.
02 -
Don’t overmix the batter if you want your donuts soft, and let them cool completely before glazing for the best results.