Introduction
Baked raspberry donuts are a delicious, lighter alternative to the traditional fried donuts, offering the same fluffy texture and sweet, fruity flavor without the extra calories and mess. These donuts are soft and moist on the inside, with a subtle raspberry tang that pairs beautifully with a sweet glaze or dusting of powdered sugar. They make for a perfect breakfast treat, snack, or dessert, and are ideal for anyone who loves a sweet, fruity indulgence that’s not overly heavy. The best part is they’re easy to prepare, requiring just a few basic ingredients, and are baked in the oven, making them a healthier option for donut lovers. Whether you’re making them for a special occasion or just as a weekend treat, baked raspberry donuts are sure to be a hit with both kids and adults alike.
The History of Baked Raspberry Donuts
While donuts have been a beloved treat for centuries, their origins trace back to Dutch settlers in America in the 19th century, who made a version of fried dough called “olykoeks” (meaning oily cakes). These early donuts were typically fried in fat, and it wasn’t until the invention of the donut cutter in the 1840s by Hanson Gregory, an American sea captain, that the classic ring shape was born. Baked donuts, however, are a more modern invention and arose as a healthier alternative to their deep-fried counterparts. With the rise of health-conscious cooking, the baked donut has gained popularity in recent years, often made with whole grains, fruits, and lower sugar content. Baked raspberry donuts, specifically, combine the lightness of baked goods with the burst of flavor from fresh or frozen raspberries, making them a popular choice for those who want a delicious yet somewhat healthier donut option.
Ingredients Breakdown
Baked raspberry donuts require simple ingredients that can be found in most kitchens. The key ingredients include all-purpose flour or a gluten-free alternative, sugar, eggs, butter, baking powder, and milk to create the fluffy texture. Fresh or frozen raspberries are the star of the recipe, adding both flavor and moisture to the batter. A pinch of salt enhances the sweetness, while vanilla extract brings out the natural flavors of the ingredients. The glaze, which is optional but highly recommended, is typically made from powdered sugar and milk, which creates a sweet finish to complement the tangy raspberries. These donuts can also be customized with other flavors such as lemon zest or almond extract to add a personal twist.
Step-by-Step Recipe:
- Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
- In a medium-sized bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In a separate bowl, beat together the wet ingredients: eggs, milk, melted butter, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in dense donuts.
- Gently fold in the raspberries, taking care not to crush them too much. If you’re using frozen raspberries, there’s no need to thaw them beforehand.
- Spoon or pipe the batter into the donut pan, filling each cavity about 2/3 full.
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- For the glaze, mix powdered sugar with milk until smooth, and drizzle over the cooled donuts. Optional: Add a few extra raspberries on top for decoration.
- Serve and enjoy your homemade, baked raspberry donuts!
Tips for the Perfect Baked Raspberry Donuts
To ensure your baked raspberry donuts turn out perfectly every time, here are some helpful tips:
- Don’t overmix the batter: Overmixing can cause the donuts to be dense. Mix until just combined to maintain a light, airy texture.
- Use fresh or frozen raspberries: Both fresh and frozen raspberries work well in this recipe. If using frozen raspberries, there’s no need to thaw them, but be gentle when folding them into the batter to avoid smashing them too much.
- Grease the donut pan well: To make sure your donuts come out of the pan easily, make sure to grease it thoroughly or use a non-stick spray.
- Don’t skip the cooling step: Allow your donuts to cool slightly in the pan and then transfer them to a wire rack. This helps to prevent them from becoming soggy.
- Play with the glaze: The glaze is optional, but it adds an extra layer of sweetness and moisture. You can also experiment with different flavored glazes, such as lemon or vanilla, for added flair.
Variations and Customizations
Baked raspberry donuts are highly customizable, and there are many ways to make them your own. You can swap the all-purpose flour for a gluten-free flour blend to accommodate dietary restrictions. If you want to make them even more indulgent, try adding a layer of chocolate chips or a drizzle of chocolate sauce on top of the glaze. For a citrusy twist, add lemon or orange zest to the batter or glaze to complement the tartness of the raspberries. You could also use other fruits, such as blueberries, blackberries, or strawberries, as a substitute for raspberries, or even combine multiple fruits for a mixed berry flavor. If you’re feeling creative, try adding a sprinkle of cinnamon or nutmeg to the batter for a warm, comforting touch.
Health Considerations and Nutritional Value
Baked raspberry donuts are a healthier alternative to traditional fried donuts, thanks to the baking process that eliminates the need for oil. Using whole-grain or almond flour instead of all-purpose flour can increase the fiber content and provide additional nutrients. The addition of fresh or frozen raspberries boosts the antioxidant content, providing a healthy dose of vitamins, minerals, and fiber. Raspberries are especially rich in vitamin C and manganese, which support immune health and bone strength. While these donuts are still a treat and should be enjoyed in moderation, they can be part of a balanced diet when made with mindful ingredient choices. For a lighter version, you can reduce the sugar in the glaze or opt for a sugar-free glaze substitute.
FAQ
- Can I use frozen raspberries in this recipe?
Yes, you can use frozen raspberries without thawing them. Just fold them gently into the batter to avoid mashing them. - Can I make these donuts ahead of time?
Yes, baked raspberry donuts can be made ahead of time and stored in an airtight container for up to 2 days. You can also freeze them for up to 1 month. - Can I make this recipe without a donut pan?
If you don’t have a donut pan, you can use a muffin pan instead. The baking time will be slightly longer, so keep an eye on them while they bake. - Can I make these donuts without a glaze?
Absolutely! The donuts are delicious on their own, or you can sprinkle them with powdered sugar for a lighter topping.
Baked Raspberry Donuts
Ingredients
For the raspberry donuts:
- 1 cup 240mL lukewarm water (about “body temperature” – see notes)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 6 tablespoons 90g unsalted butter, melted and cooled
- 3 to 4 cups 360g-480g all-purpose flour, plus extra for kneading and shaping
- ¼ cup 50g granulated sugar
- 2 & ¼ teaspoons instant yeast see notes for using active dry yeast
- ¼ teaspoon salt
- 1 tablespoon vegetable oil
- ⅔ cup raspberry jam
For the raspberry icing:
- 1 cup 130g powdered sugar (plus extra for dusting on top, if desired)
- 2 teaspoons raspberry jam
- 1 to 2 tablespoons water
Instructions
- In a large bowl, whisk together the water, egg, vanilla, and melted butter until well combined.
- Add 2 cups of flour (as a starting point), sugar, yeast, and salt, mixing until you have a very sticky mixture.
- Add another cup of flour and stir until the mixture begins to come together into a rough dough. If needed, continue adding flour until the dough starts to form into a ball.
- Knead the dough either directly in the bowl or on a lightly floured work surface, adding more flour as necessary to prevent sticking. Knead until the dough is smooth and elastic. When you poke the dough, it should spring back.
- Shape the dough into a ball and return it to the bowl. Brush 1 tablespoon of oil over the top of the dough to prevent it from forming a skin.
- Cover the bowl with plastic wrap or a lint-free tea towel, and set it aside in a warm place to rise for 45 to 60 minutes or until it has doubled in size.
- Line a large baking sheet with parchment paper.
- Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and divide it into 8 equal portions (or 12 for smaller donuts).
- Roll each portion into a smooth ball and place them on the prepared baking sheet, ensuring they are at least 3 inches apart. If making 8 larger donuts, an extra-large baking sheet will fit them; otherwise, you may need two sheets for 12 donuts.
- Cover the dough balls and let them rise again for 30 to 45 minutes, or until they have doubled in size.
- Preheat your oven to 375°F.
- Once the dough has risen, uncover it and use a small jar to press an indent into the center of each bun, going halfway down (be careful not to pierce through the bottom, or the filling will leak out). If you don’t have a small jar, you can use a similarly sized cup or even your thumb, but be sure to leave a little border to keep the filling in place.
- Fill each indent with about 1 teaspoon of jam or until it is just below the top of the indent.
- Bake the filled donuts in the center of your preheated oven for 15 to 20 minutes, or until the jam is bubbly and the edges are golden brown.
- Allow the baked donuts to cool slightly to room temperature.
- For the raspberry icing:
- In a medium bowl, whisk together powdered sugar, jam, and 1 tablespoon of water until smooth and pourable. If the icing is too thick, add a little more water; if it’s too thin, add more powdered sugar.
- Drizzle the icing over the warm donuts and lightly dust the tops with powdered sugar if desired. Enjoy the donuts warm or at room temperature for the best experience.
Notes
- Most yeast-based recipes recommend using water and/or milk at “body temperature,” around 110°F. While some recipes may call for cooler liquids, it should never be too hot, as that can kill the yeast. To test the water temperature without a thermometer, simply dip your finger into it! It should feel neither hot nor cold—just slightly warm, indicating it’s about the same temperature as your body and ideal for activating the yeast.
