Baked Donuts with Raspberry Glaze

These tasty breakfast (or anytime) treats get their light texture from cake flour and pleasant tang from buttermilk. Be sure to buy the ripest, sweetest berries you can find; the aroma of fresh pureed fruit will have you swooning for sure.


15 minutes


12 minutes


12 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 Unsalted Butter, melted
  • 2 teaspoons pure vanilla extract
  • 8 ounces fresh raspberries, pureed and divided

Raspberry Glaze

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



  • 1

    Preheat the oven to 350 degrees. Lightly butter 2 6-cavity 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 ¼ 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

  • 7

    Melt butter in a sauté pan over low heat. Add sugar, vanilla, milk, and ¼ cup raspberry puree and whisk until smooth. Remove from heat and let cool.

  • 8

    Once donuts have cooled, dip each top in the glaze and then return to cooling rack to let glaze harden.

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