Baked Raspberry Donuts
Baked Raspberry Donuts are a soft, fluffy, and flavorful treat that combines the sweetness of raspberry jam with light, cake-like donut dough. Topped with a raspberry icing, these baked donuts are perfect for breakfast, brunch, or an afternoon snack.
- Prep Time: 30 minutes (plus rise time)
- Cook Time: 10-12 minutes
- Total Time: 2 to 2.5 hours (including rise times)
- Yield: 12 donuts
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup (240 mL) lukewarm water (body temperature)
1 large egg, at room temperature
1 teaspoon pure vanilla extract
6 tablespoons (90 g) unsalted butter, melted and cooled
3 to 4 cups (360 g – 480 g) all-purpose flour, plus more for kneading and shaping
¼ cup (50 g) granulated sugar
2 ¼ teaspoons instant yeast
¼ teaspoon salt
1 tablespoon vegetable oil
⅔ cup raspberry jam
1 cup (130 g) powdered sugar
2 teaspoons raspberry jam
1 to 2 tablespoons water
Instructions
- Prepare the Dough: Activate the yeast by combining the lukewarm water and sugar, then sprinkle the yeast over the top and let sit for 5 minutes until frothy. Mix egg, vanilla extract, and melted butter in a large bowl, then add the yeast mixture and vegetable oil. Gradually mix in the flour and salt, kneading for 5-7 minutes until smooth and elastic. Let the dough rise for 1-1.5 hours, until doubled in size.
- Shape the Donuts: Preheat oven to 350°F (175°C) and grease a donut pan. Punch down the dough, roll it out to ½-inch thickness, and cut out donuts using a donut cutter or two round cookie cutters. Place in the prepared pan and let rise for 30 minutes.
- Bake the Donuts: Bake for 10-12 minutes until lightly golden and springy. Let cool on a wire rack.
- Make the Raspberry Icing: Whisk together powdered sugar, raspberry jam, and water until smooth. Add more water for desired consistency. Dip cooled donuts into the icing and dust with powdered sugar if desired.
- Serve and Enjoy: Let the icing set before serving. Enjoy fresh or store in an airtight container for up to 3 days.
Notes
For a fluffier texture, make sure the dough has enough rise time and knead it well.
If using active dry yeast, activate it in the same way, but allow it a few extra minutes to bubble up.
Use frozen raspberries for the jam if fresh ones aren’t available, just thaw and drain them first.
For a vegan version, substitute a flax egg and dairy-free butter in the dough and icing.
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 18g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://justsosavory.com/baked-raspberry-donuts/
