Baked Raspberry Donuts with a Raspberry Glaze
These baked raspberry donuts are naturally pink with no food coloring and are bursting with berry flavor! The raspberry glaze is beautiful and delicious!
Servings: 8 donuts
Cost: $5
Ingredients
Raspberry purée:
- 1 ½ cups fresh raspberries (about 1 pint)
- 2 Tablespoons granulated sugar
Raspberry Donuts:
- ¾ cups old-fashioned oats
- ¼ cup all-purpose flour (or all-purpose gluten-free flour)
- ¼ cup freeze-dried raspberries
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 2 Tablespoons salted butter (or coconut oil), melted
- 2 Tablespoons honey
- ¼ cup whole milk (or almond milk)
- ¼ cup raspberry puree
- 1 teaspoon pure vanilla extract
- 1 egg
Glaze:
- 2 Tablespoons raspberry puree
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F. Grease a standard 6-cavity donut pan. Set aside.
Make the Dry Mixture
- Place old-fashioned oats, all-purpose flour and freeze dried raspberries in the container of your Vitamix.
- Blend, starting on low speed and increasing to high, for 30-60 seconds until the mixture resembles flour and is light pink in color.
- Transfer the dry mixture to a medium bowl.
- Add baking powder, baking soda, sea salt and sugar to the flour mixture, stir until combined and set aside.
Make the Raspberry Purée
- Blend 1 ½ cups of raspberries with 2 Tablespoons granulated sugar starting on low speed and increasing to high. Blend for two minutes on high or until the mixture is completely smooth. If necessary, scrape down the sides and continue blending.
- Remove the purée from the Vitamix container and transfer it to a small bowl, set aside.
Make the Donuts
- Add the melted butter, honey, milk, raspberry purée and vanilla extract to the container of your Vitamix blender. Blend until the mixture is smooth (about 30-60 seconds).
- Add the dry ingredients to the wet ingredients in the blending container and blend until combined.
- Add the egg and blend until the batter is smooth.
- Transfer the batter to a small plastic bag. Cut a small hole in the bottom tip of the bag and pipe the batter into the wells of the prepared donut pan, filling each well about ¾ full.
Bake & Cool
- Bake for 15 minutes or until the top is set and the sides are slightly browned.
- Let the baked donuts sit in the pan for 5 minutes before removing and transferring to a wire rack to cool.
Make the Raspberry Glaze
- While the donuts are baking, mix 2 Tablespoons of raspberry purée with 1 cup of powdered sugar. Whisk until combined and there are no lumps.
Assemble
- Once the donuts are cooled, spoon about 1-2 Tablespoons of glaze on top of each donut. If desired, top the donuts with sprinkles, dried raspberries, etc. immediately (before the glaze hardens).
- Let the glazed donuts sit at room temperature or in the refrigerator to harden before eating.
Video
Notes
Ingredient Substitutions
- Freeze-dried/fresh raspberries. Freeze-dried and fresh strawberries are a great substitution if you can’t get your hands on reasonably-priced raspberries. However, they don't yield a pretty color like raspberries do.
- All-purpose flour. To make them gluten-free you can use all-purpose gluten-free flour. Whole wheat pastry flour also works well.
- Old-fashioned oats. An equal amount of oat flour can be used in place of the old-fashioned oats.
- Sugar. I used organic cane sugar in these raspberry donuts. Any granulated sugar should work well.
- Honey. Maple syrup can be used in place of honey, but it will change the flavor a little bit.
- Salted butter. coconut oil, ghee, unsalted butter, vegan butter, etc. are good substitutes.
- Whole milk. almond milk, coconut milk, 2% milk or half and half are good substitutes.
Nutrition
Serving: 1donut | Calories: 134.3kcal | Carbohydrates: 21g | Protein: 2.4g | Fat: 5g | Potassium: 57.2mg | Fiber: 2.5g | Sugar: 11.6g | Vitamin A: 85IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 0.7mg