Baked Raspberry Donuts

These Baked Raspberry Donuts offer the perfect balance of indulgence and lightness. Fresh raspberries are folded into a tender, vanilla-scented batter that bakes up perfectly fluffy and moist. Each donut is topped with a vibrant raspberry glaze that adds just the right amount of sweetness while highlighting the natural tartness of the berries. Since they're baked instead of fried, you get all the satisfaction of a homemade donut without the heaviness of traditional versions. They're equally perfect for breakfast, brunch, or an afternoon treat.

Last weekend, I served these at a brunch gathering. Even the dedicated fried-donut lovers were impressed by how light and flavorful they were. The secret is not overmixing the batter and using fresh berries whenever possible.

Essential Ingredients Selection

• All-purpose flour: Creates tender, cake-like texture
• Fresh raspberries: Provide natural flavor and moisture
• Quality vanilla extract: Enhances berry taste
• Full-fat milk: Ensures proper texture

The quality of your raspberries makes a huge difference. During peak season, I buy extra and freeze them so I can make these donuts year-round.

Detailed Cooking Instructions

Step 1:

Preheat oven to 350°F. Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl. In separate bowl, cream sugar and eggs until light, then mix in milk, melted butter, and vanilla. Gently fold wet into dry ingredients just until combined.

Step 2:

Carefully fold fresh raspberries into batter, keeping berries intact. Transfer to piping bag or zip-top bag. Fill greased donut pan cavities ¾ full.

Step 3:

Bake 15-20 minutes until light golden and tester comes clean. Cool in pan 5 minutes before removing to wire rack.

Step 4:

For glaze, puree raspberries and strain. Mix with powdered sugar, vanilla, and enough milk for desired consistency.

Step 5:

Once donuts are completely cool, dip tops in glaze and place on rack to set for 10 minutes.

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Growing up, my mother taught me that letting the glaze set completely before stacking or storing prevents sticking and keeps the finish pristine.

Storage Solutions

Store unglazed donuts in airtight container up to 3 days at room temperature. Freeze for up to 2 months. Glaze fresh when ready to serve. For glazed donuts, store in single layer to preserve topping. Let frozen donuts thaw completely before glazing. Refrigeration can dry them out, so room temperature storage is preferred.

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Serving Suggestions

Present donuts on a tiered stand for visual appeal. Serve while glaze is slightly warm for the perfect texture. For brunch, pair with fresh berries and whipped cream. As dessert, serve with vanilla ice cream or lemon curd. Consider offering both glazed and unglazed options for varying sweetness preferences.

Troubleshooting Tips

For dense donuts, check baking powder freshness and avoid overmixing. If glaze is too thin, add powdered sugar gradually. For too-thick glaze, thin with milk one teaspoon at a time. If berries sink, dust them with flour before folding into batter. Prevent sticking by thoroughly greasing pan, including center posts.

Make-Ahead Strategies

Prepare batter dry ingredients and glaze components separately up to one day ahead. Mix wet ingredients fresh before baking. For events, bake donuts early morning and glaze just before serving. Keep glaze covered and remix if separated. Have extra berries ready for adjusting glaze consistency.

Recipe Scaling

Double recipe with exact measurements, but work in batches if limited by pans. When increasing quantities, maintain careful folding technique to avoid crushing berries. For large batches, prepare glaze in smaller portions to prevent setting. Consider having multiple cooling racks ready for efficient production.

Chef's Final Tips

• Watch donuts carefully in final minutes of baking - they can go from perfect to overdone quickly
• Let cool completely before glazing to prevent melting

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These donuts have taught me that patience during mixing and cooling yields the best texture. Simple ingredients treated with care create something truly special.

Frequently Asked Questions

→ Why bake instead of fry?

Healthier, less mess, and easier to make at home. Still creates tender, cake-like texture.

→ Can I use frozen raspberries?

Yes, thaw and drain well first. Fresh provides better texture but frozen work fine.

→ Do I need a special pan?

Yes, donut pan required for proper shape. Mini bundt pan can work in pinch.

→ How do I store these?

Room temperature 2 days or refrigerate up to 5 days. Best eaten fresh.

→ Can I freeze them?

Freeze unglazed up to 2 months. Thaw and add fresh glaze before serving.