These baked raspberry donuts are soft, fruity, and super easy to make! They’re perfect for breakfast or a sweet snack anytime.
Honestly, they smell amazing while baking! Plus, if you’re like me, you can’t resist sneaking a few while they cool. 😋
I love how simple it is to whip up a batch. Just mix, bake, and enjoy! Great with a cup of tea or coffee for a cozy treat!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your donuts. If you’re gluten-free, you can use a gluten-free all-purpose flour mix. Just make sure it contains xanthan gum for the right texture!
Raspberries: Fresh raspberries are best for this recipe. If you can’t find them, frozen raspberries work too—just thaw and drain excess moisture. You could also swap with blueberries or chopped strawberries for a different flavor.
Buttermilk: Buttermilk adds moisture and tang. If you don’t have buttermilk, create a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
Unsalted Butter: I always use unsalted butter to control the salt in my baked goods. If you’re dairy-free, coconut oil or a plant-based butter work well as substitutes.
What’s the Best Way to Fold in Raspberries Without Crushing Them?
Folding in raspberries gently is crucial to keep some whole for bursts of flavor! When adding them to the batter, use a rubber spatula, and scoop from the bottom up, rotating the bowl as you go. This technique prevents overmixing and keeps your batter light and fluffy.
- Place the raspberries on top of your batter above the bowl.
- Gently scoop the batter over the raspberries, folding them in slowly.
- Be cautious and stop as soon as the raspberries are incorporated, letting them retain their shape.
By following this method, your donuts will have those pretty, juicy pockets of raspberry in every bite!
How to Make Baked Raspberry Donuts
Ingredients You’ll Need:
For The Donuts:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ¾ cup buttermilk
- 4 tbsp unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1 cup fresh raspberries
For The Raspberry Glaze:
- ½ cup fresh raspberries
- 1 cup powdered sugar, sifted
- 1-2 tbsp milk (or as needed)
- ½ tsp vanilla extract
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prep and another 15 minutes to bake. Additionally, you’ll want to let the donuts cool for a few minutes before glazing them, and they will need a few extra minutes to let the glaze set. Overall, you can expect this lovely treat to be ready in under 40 minutes!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, lightly grease a donut pan or use non-stick spray to help the donuts come out easily after baking.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined. This mixture will give your donuts structure and rise.
3. Mix Wet Ingredients:
In a separate bowl, whisk the egg, buttermilk, melted butter, and vanilla extract until everything is well combined. The melted butter should not be hot, just slightly cooled to avoid cooking the egg.
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the dry ingredients. Gently stir together until everything is just combined. Remember, don’t overmix! A few lumps are perfectly fine.
5. Fold in Raspberries:
Carefully fold in the fresh raspberries using a spatula. Be gentle to keep the raspberries whole and prevent the batter from turning pink!
6. Fill the Donut Pan:
Using a spoon or piping bag, fill each cavity in your donut pan about 2/3 full with the batter. This will give them room to rise without overflowing.
7. Bake:
Place the donut pan in the oven and bake for 12-15 minutes. They’re done when a toothpick inserted into the center comes out clean. After baking, allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare the Raspberry Glaze:
While your donuts are cooling, make the raspberry glaze! In a small bowl, mash the ½ cup of raspberries with a fork. If you prefer a smoother glaze, strain the juice through a fine sieve to remove seeds. Mix the raspberry juice with sifted powdered sugar, vanilla extract, and 1 tablespoon of milk. Adjust the milk to reach your desired glaze consistency.
9. Glaze the Donuts:
Once the donuts are cool, dip the tops into the raspberry glaze or drizzle it over them using a spoon. Let the glaze set for a few minutes so it can firm up.
10. Serve and Enjoy:
Your yummy baked raspberry donuts are ready! Optionally, dust them with a bit of powdered sugar and serve with fresh raspberries on the side for a lovely presentation. Enjoy your delightful treat!
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This recipe yields beautifully baked, fluffy donuts that burst with the fresh taste of raspberries. The raspberry glaze adds a gorgeous, sweet finish! They are ideal for breakfast, snacks, or a delicious dessert anytime!
Can I Use Frozen Raspberries Instead of Fresh Ones?
Yes, you can use frozen raspberries! Just make sure to thaw them first and drain any excess moisture to prevent the batter from becoming too wet. Keep in mind that they might break down more during mixing, which is perfectly fine!
How Do I Store Leftover Donuts?
Store any leftover donuts in an airtight container at room temperature for up to 2 days. If you want them to last longer, you can refrigerate them for about a week. Just remember that they may lose some of their freshness and fluffiness.
Can I Make The Donuts Ahead of Time?
Absolutely! You can prepare the donut batter a day in advance and refrigerate it. Just bring it back to room temperature before baking. However, for the best flavor, I recommend glazing them just before you plan to serve!
What’s the Best Way to Ensure My Donuts Are Fluffy?
To keep your donuts fluffy, make sure not to overmix the batter after combining wet and dry ingredients. Also, be mindful of your baking time; remove them from the oven as soon as a toothpick comes out clean to avoid drying them out!