Description
These Raspberry Donuts are a delightful homemade treat featuring soft, tender baked donuts studded with fresh raspberries and topped with a sweet raspberry glaze. Perfect for breakfast or a snack, they offer a fresh fruity twist on classic donuts, baked to perfection in just about 30 minutes.
Ingredients
Donuts
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 large egg, room temperature
- ½ cup sugar
- ¼ cup milk, room temperature
- ¼ cup plain or vanilla yogurt, room temperature
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries, cut in quarters
Raspberry Glaze
- ¼ cup fresh raspberries
- ½ tablespoon water
- ¾ cup powdered sugar
- ⅛ teaspoon vanilla extract
- ½-1 ½ tablespoons milk, as needed
- Sprinkles (optional for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and spray a 6-count donut pan with non-stick spray. Set aside.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk the melted butter, egg, sugar, milk, yogurt, and vanilla extract together until fully combined.
- Combine Batter: Gently fold the dry ingredients into the wet ingredients using a silicone spatula or wooden spoon until just combined, taking care not to over mix. Then fold in the quartered fresh raspberries gently to avoid breaking them.
- Fill Donut Pan: Transfer the batter into a piping bag or a sandwich bag with the corner cut off. Pipe the batter evenly into each donut cavity, filling just to the top.
- Bake Donuts: Bake in the preheated oven for 10-12 minutes. Check for doneness by lightly pressing the top—if it bounces back or a toothpick inserted comes out clean, they’re done. Cool the donuts in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Raspberry Glaze: In a small saucepan, combine the ¼ cup fresh raspberries and ½ tablespoon water. Cook over medium heat for about 5 minutes until raspberries soften and begin breaking down. Use a spatula to gently mash the berries.
- Strain and Mix Glaze: Strain the cooked raspberries through a fine strainer into a small bowl, pressing to extract all the juice. Whisk in the powdered sugar and vanilla extract until smooth. Add milk slowly, ½ tablespoon at a time, until the glaze reaches a slightly thick but dippable consistency.
- Glaze Donuts: Once donuts are completely cooled, dip the tops into the glaze. Optionally, dip twice for extra coating. Place donuts back on the wire rack and allow the glaze to set.
- Serve and Store: Serve immediately with optional sprinkles on top. Store leftover donuts in an airtight container in the refrigerator for up to 2 days.
Notes
- Do not over mix the batter to keep donuts light and tender.
- Use fresh raspberries for the best flavor and texture.
- Room temperature ingredients help the batter blend more evenly.
- Allow donuts to cool completely before glazing to avoid melting the glaze.
- Leftover donuts are best eaten within 2 days and stored refrigerated.
- You can substitute yogurt with sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
