Glazed Raspberry Treats (Printable Version)
# What You'll Need:
→ Donut Mix
01 -
2 cups plain flour
02 -
3/4 cup white sugar
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon salt
05 -
2 large eggs
06 -
3/4 cup milk
07 -
2 tablespoons melted unsalted butter
08 -
1 teaspoon vanilla extract
09 -
1 cup smashed fresh raspberries
→ Berry Topping
10 -
1/2 cup fresh raspberries
11 -
2 cups sifted powdered sugar
12 -
1-2 tablespoons milk, as needed
13 -
1/2 teaspoon vanilla extract
# How to Make It:
01 -
Warm up your oven to 350°F (175°C). Spray your donut pan with cooking spray so they won't stick.
02 -
Grab a big bowl and mix flour, sugar, baking powder, and salt together.
03 -
In another bowl, beat eggs, milk, melted butter, and vanilla until they're mixed well.
04 -
Add wet stuff to dry stuff and stir just enough to mix them. Don't go overboard with mixing.
05 -
Softly fold in your smashed raspberries. You want to see raspberry streaks in the mix.
06 -
Put your mix in a piping bag or plastic bag with a small hole cut in one corner. Squeeze mix into each donut spot, filling them about 2/3 of the way.
07 -
Pop in the oven for 10-12 minutes. They're done when they bounce back if you touch them lightly or a toothpick comes out clean.
08 -
Let donuts sit in the pan for 5 minutes, then move to a wire rack to cool all the way.
09 -
Heat raspberries in a small pot over medium heat for about 5 minutes until they get mushy. Push through a strainer to get rid of seeds. Let cool a bit.
10 -
In a bowl, mix powdered sugar, 2 tablespoons of your raspberry juice, vanilla, and just enough milk to make it runny but not watery.
11 -
Dunk the tops of your cool donuts in the topping. Let extra drip off. Put them back on the rack and wait about 15 minutes before eating.
# Additional Tips:
01 -
These treats taste best fresh but you can keep them in a sealed container for up to 2 days.
02 -
Want stronger berry flavor? Try adding 1/2 teaspoon of raspberry extract to your mix.
03 -
For thicker topping, use less milk. For runnier topping, add milk a tiny bit at a time.