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These Oven-Baked Raspberry Donuts give you a healthier spin on classic fried treats, packed with juicy raspberry goodness and finished with a delicious glaze. Their soft texture and stunning rosy color makes them just as eye-catching as they are tasty.
I took these to my kid's dance show and parents kept asking which bakery made them - they were shocked when I said they were homemade! The children went crazy for the pink shade, and grown-ups loved the not-overly-sweet berry taste.
Key Components
- Fresh raspberries: Real flavor and coloring (1 cup)
- Greek yogurt: Adds dampness with a bit of tang (½ cup)
- Cake flour: Creates fluffy, soft bites (1¾ cups)
- Lemon zest: Enhances the fruit notes (1 tsp)
- Powdered sugar: Creates the tasty glaze (1½ cups)
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Simple Making Process
- Step 1: Get ready
- Heat oven to 350°F, coat donut pan with butter
- Step 2: Create mixture
- Crush raspberries, remove seeds (¼ cup mixture)
- Step 3: Mix dry stuff
- Combine flour, baking powder, salt
- Step 4: Blend wet items
- Stir yogurt, sugar, eggs, melted butter, mixture, zest
- Step 5: Join together
- Mix dry into wet just until they come together
- Step 6: Cook
- Fill pan with mixture, cook 10-12 minutes until bouncy
- Step 7: Top off
- Coat cold donuts in raspberry topping
Wonderfully Soft Inside
Using cake flour with Greek yogurt makes an amazingly soft inside that's airy but filling. Don't mix too much - small bumps are totally fine. The donuts will feel soft when hot but get firmer as they cool down.
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Topping Ideas
- Basic: Mix powdered sugar with raspberry puree
- Zesty: Throw in lemon juice for kick
- Creamy: Add melted white chocolate
- Simple: Just powdered sugar mixed with water
My first try got stuck because I couldn't wait to pop them out. Now I know waiting a bit gives me perfectly shaped donuts every time!
What started as using up extra summer berries has turned into my go-to breakfast treat. There's nothing like biting through that sweet coating into the fluffy, berry-filled donut underneath. It's pure joy without any deep frying!
Common Questions
- → Can I use frozen raspberries instead of fresh?
- For sure, frozen raspberries work fine. Just pop them in frozen to stop extra water and color running. You might need to bake them a bit longer, around 1-2 minutes more.
- → Do I need a special donut pan for this recipe?
- You'll definitely want a donut pan for these. Don't have one? Try making them as muffins instead, but they'll need to cook longer - about 15-18 minutes.
- → Can I make these donuts ahead of time?
- You can totally make the donuts a day early, but wait to add the glaze until you're nearly ready to eat them for the freshest look and feel. Keep plain donuts in a sealed container on your counter.
- → Can I substitute other berries in this recipe?
- You bet! Try them with chopped strawberries, blueberries, or blackberries. Just switch up the glaze to match whatever berry you picked.
- → Are these donuts dairy-free?
- They aren't dairy-free since they've got milk and butter. But you can swap in non-dairy milk and plant butter if you want to make them without dairy.