Breakfast Foods

Baked Donuts with Raspberry Glaze

Prep

15 minutes

Cook

12 minutes

Servings

12 donuts

Level

Medium

Donuts

  • 2 cups cake flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1 extra-large egg, lightly beaten
  • 1 cup buttermilk
  • 2 Tablespoons Challenge Dairy Unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • 8 ounces fresh raspberries, pureed and divided

Raspberry Glaze

  • 4 Tablespoons (½ stick) Challenge Dairy Butter
  • 2 cups powdered sugar, sifted then measured
  • 1 teaspoon vanilla
  • 1 Tablespoon milk

Donuts

  • 1
    Preheat the oven to 350 degrees. Lightly butter 2 doughnut pans.
  • 2
    In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
  • 3
    In a blender, puree raspberries and then strain.
  • 4
    In a smaller bowl, whisk together the egg, milk, melted butter, vanilla, and 1/4 cup raspberry puree. Reserve remaining raspberry puree for the glaze.
  • 5
    Combine the wet mixture into the dry ingredients and mix until just combined.
  • 6
    Spoon the batter into the baking pans, filling each one about three-quarters full. Bake for 12 minutes. Allow to cool in the pan for 5 minutes, then place doughnuts onto a cooling tray.

Raspberry Glaze

  • 1
    Melt butter in a sauté pan over low heat. Add sugar, vanilla, milk, and 1/4 cup raspberry puree and whisk until smooth. Remove from heat and let cool.
  • 2
    Once donuts have cooled, dip each top in the glaze and then return to cooling rack to let glaze harden.