Baked Raspberry Donuts

These Baked Raspberry Donuts hit the sweet spot between rich flavor and airy texture. Juicy raspberries are mixed into a soft, vanilla-infused batter that turns out wonderfully fluffy when baked. Each one gets a bright raspberry icing that adds sweetness while keeping the berries' natural tang. Because they're baked not fried, you'll enjoy that homemade donut goodness without feeling weighed down. They work great for morning meals, weekend gatherings, or snack time cravings.

I made these for some friends who came over last Sunday. Even my pals who swear by traditional fried donuts couldn't stop grabbing seconds. The trick is keeping a light touch when mixing and going with fresh berries whenever you can.

Key Ingredients Breakdown

• All-purpose flour: Gives you that soft, cakey bite
• Fresh raspberries: Add real flavor and juiciness
• Quality vanilla extract: Makes the berry taste pop
• Full-fat milk: Creates the right donut feel

Your berry choice really matters here. During summer when they're at their best, I grab extra and stick them in the freezer so I can whip up these donuts any time of year.

Step-by-Step Baking Guide

Step 1:

Heat your oven to 350°F. Mix flour, baking powder, baking soda, salt, and cinnamon together. In another bowl, beat sugar and eggs until fluffy, then add milk, melted butter, and vanilla. Gently combine wet stuff with dry stuff just until they come together.

Step 2:

Softly mix fresh raspberries into your batter without breaking them up. Put the mix into a piping bag or plastic bag with corner snipped. Fill your greased donut pan about ¾ of the way up.

Step 3:

Cook for 15-20 minutes until slightly golden and a toothpick comes out clean. Let them sit in the pan for 5 minutes before moving to a cooling rack.

Step 4:

For the icing, blend raspberries and push through a strainer. Mix with powdered sugar, vanilla, and enough milk to get it how you want it.

Step 5:

When donuts are totally cool, dunk the tops in your icing and put them on a rack to set for 10 minutes.

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My mom always told me to wait until the icing fully hardens before you stack or pack away your donuts. This keeps them from sticking together and keeps that pretty finish looking good.

Keeping Them Fresh

Keep donuts without icing in a sealed container up to 3 days on your counter. They'll stay good in the freezer for 2 months. Add icing right before eating for best results. If they're already iced, store them flat so the tops stay nice. Let frozen ones warm up completely before adding icing. Don't put them in the fridge as they'll dry out faster - counter storage works best.

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Ways To Serve

Show off your donuts on a stand with different levels for a nice look. Enjoy them when the icing's still a bit sticky for the best bite. At breakfast gatherings, put them next to some fresh berries and whipped cream. For an after-dinner treat, try them with a scoop of vanilla ice cream or lemon spread. Think about making some with and without icing to please everyone's sweet tooth.

Fixing Common Problems

If your donuts turn out heavy, your baking powder might be old or you mixed too much. When icing runs everywhere, just add more powdered sugar bit by bit. If it's too thick, splash in milk a little at a time. Berries sinking? Try coating them with flour first. If donuts stick to the pan, make sure you grease it well, especially around the middle part.

Prep Ahead Options

Mix your dry stuff and get your icing ingredients ready up to a day before. Add your wet ingredients right before baking. For parties, bake your donuts early in the day and put icing on just before guests arrive. Keep your icing covered and stir again if it separates. Have some extra berries on hand in case you need to adjust how thick your icing is.

Changing Batch Size

For twice as many donuts, measure everything exactly but cook in rounds if you don't have enough pans. When making more, be extra careful folding in berries so they don't get crushed. For big batches, make smaller amounts of icing so it doesn't start hardening. Set up multiple cooling racks beforehand to handle all your donuts efficiently.

Pro Finishing Touches

• Keep an eye on them during the last few minutes of baking - they can burn quickly
• Make sure they're totally cool before adding icing or it'll just run off

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Making these donuts has shown me that taking your time with mixing and cooling really pays off in how they turn out. When you handle basic ingredients with care, you end up with something really amazing.

Frequently Asked Questions

→ Why choose baking over frying?

It’s healthier, less messy, and faster for home baking. You’ll still get that soft, cake-like texture.

→ Can frozen raspberries be used?

Absolutely, just let them thaw and drain the liquid first. Fresh ones give a better texture, but frozen work.

→ Do I need a donut pan?

Yep, you'll want a donut pan for the right shape. A mini bundt pan might work too if you're in a pinch.

→ How should I store them?

They'll last 2 days at room temp or up to 5 days in the fridge. Best enjoyed fresh, though!

→ Can I freeze these donuts?

Yes, but freeze them without the glaze for up to 2 months. Add the glaze after thawing.