Raspberry Donuts Baked

These Oven-Baked Raspberry Donuts strike an amazing balance between treat and lightness. Juicy raspberries get mixed into a soft, vanilla-infused batter that turns out wonderfully airy and moist. Each donut comes topped with a bright raspberry glaze that brings just enough sweetness while showcasing the berries' natural tang. Because they're baked not fried, you'll enjoy all the pleasure of homemade donuts without feeling weighed down. They work great for morning meals, weekend gatherings, or afternoon snacks.

I made these for a get-together last weekend. Even folks who swear by traditional fried donuts couldn't stop talking about how airy and tasty they were. The trick lies in gentle mixing and using fresh berries whenever you can.

Key Ingredients Breakdown

• All-purpose flour: Gives you that soft, cake-like bite
• Fresh raspberries: Add natural flavor and juiciness
• Quality vanilla extract: Makes berry flavors pop
• Full-fat milk: Guarantees the right consistency

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

Step-by-Step Baking Guide

Step 1:

Warm oven to 350°F. Mix flour, baking powder, baking soda, salt, and cinnamon in one bowl. Separately, beat sugar and eggs until fluffy, then add milk, melted butter, and vanilla. Lightly combine wet and dry mixtures just until they come together.

Step 2:

Gently stir fresh raspberries into your batter, trying not to break them. Put mixture into a piping bag or plastic bag with corner cut. Fill oiled donut pan holes about ¾ full.

Step 3:

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

Step 4:

For the topping, blend raspberries and strain seeds. Combine with powdered sugar, vanilla, and enough milk to reach your preferred thickness.

Step 5:

When donuts are totally cool, dunk tops in the glaze and place back on rack to firm up for 10 minutes.

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My mom always told me that waiting for glaze to completely harden before stacking or putting away your donuts keeps them from sticking and maintains that perfect finish.

Keeping Them Fresh

Keep unglazed donuts in sealed containers up to 3 days on your counter. Freeze for as long as 2 months. Add fresh glaze when you're ready to eat them. For already glazed ones, store in one layer to keep the topping nice. Let frozen donuts warm up completely before adding glaze. Try not to refrigerate as they'll dry out - counter storage works best.

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Ways To Serve

Show off your donuts on a stacked serving tray for extra wow-factor. Serve while the glaze still has a bit of warmth for best texture. For morning gatherings, add some fresh berries and whipped cream on the side. As a dessert, try them with vanilla ice cream or tangy lemon curd. You might want to offer both glazed and plain options for friends who like different sweetness levels.

Fixing Common Problems

If your donuts turn out heavy, your baking powder might be old or you mixed too much. When glaze seems runny, slowly add more powdered sugar. For glaze that's too thick, splash in milk a little at a time. Berries sinking? Try coating them with flour before adding to batter. To stop sticking, make sure you oil every part of the pan, including the middle posts.

Plan-Ahead Options

Mix your dry batter ingredients and prepare glaze components up to a day early. Combine wet ingredients fresh on baking day. For special events, bake your donuts early in the day and add glaze right before guests arrive. Keep prepared glaze covered and stir again if it separates. Have some extra berries on hand to adjust glaze thickness if needed.

Adjusting Batch Size

You can double everything with exact measurements, but work in smaller batches if you don't have enough pans. When making more, keep that gentle folding technique so you don't crush your berries. For big batches, make glaze in smaller amounts so it won't set up too soon. It helps to have several cooling racks ready for smooth production.

Pro Baker Advice

• Keep an eye on donuts in the last few minutes of baking - they can go from perfect to too done really fast
• Make sure they're totally cool before glazing or your topping will slide right off

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Making these donuts has shown me that taking your time during mixing and cooling leads to the best results. Simple stuff handled with care turns into something really special.

Frequently Asked Questions

→ Why choose baked over fried?

It's less greasy, simpler to do at home, and makes cleanup a breeze. Still gives a soft cake-like bite.

→ Will frozen raspberries work?

Sure, just thaw them and remove excess liquid first. Fresh ones do hold up better though!

→ Do I need a donut pan?

Yup, it ensures the right shape. If you don’t have one, a mini bundt pan does the trick.

→ How long will they last?

Keep at room temp for 2 days, or pop them in the fridge for up to 5. Best enjoyed fresh though!

→ Can these be frozen?

Totally—freeze unglazed for up to 2 months. Just thaw and glaze right before eating.