Raspberry Glazed Baked Donuts (Print Version)
# Ingredients:
→ Donut Batter
01 -
2 cups all-purpose flour
02 -
3/4 cup granulated sugar
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon salt
05 -
2 large eggs
06 -
3/4 cup milk
07 -
2 tablespoons unsalted butter, melted
08 -
1 teaspoon vanilla extract
09 -
1 cup fresh raspberries, lightly mashed
→ Raspberry Glaze
10 -
1/2 cup fresh raspberries
11 -
2 cups powdered sugar, sifted
12 -
1-2 tablespoons milk, as needed
13 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease a standard 12-cavity donut pan with non-stick cooking spray.
02 -
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
03 -
In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract until well combined.
04 -
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
05 -
Gently fold in the mashed raspberries, being careful not to overmix. The batter should be streaked with raspberry.
06 -
Spoon the batter into a large piping bag or zip-top bag with a corner snipped off. Pipe the batter into the donut cavities, filling each about 2/3 full.
07 -
Bake for 10-12 minutes, or until the donuts spring back when lightly touched and a toothpick inserted comes out clean.
08 -
Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 -
In a small saucepan, heat the raspberries over medium heat until they break down and release their juices, about 5 minutes. Press through a fine-mesh sieve to remove seeds. Let the raspberry puree cool slightly.
10 -
In a medium bowl, whisk together the powdered sugar, 2 tablespoons of the raspberry puree, vanilla extract, and enough milk to reach a smooth, pourable consistency.
11 -
Dip the tops of the cooled donuts into the glaze, allowing excess to drip off. Return to the wire rack and let the glaze set for about 15 minutes before serving.
# Notes:
01 -
These donuts are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
02 -
For a more intense raspberry flavor, you can add 1/2 teaspoon of raspberry extract to the batter.
03 -
If you prefer a thicker glaze, use less milk; for a thinner glaze, add more milk a teaspoon at a time.