baked donuts

These Raspberry Baked Donuts with Raspberry Glaze are naturally pink with no food coloring and are bursting with berry flavor! They are super easy to make and are dairy-free with a gluten-free option! #vitamix #donuts #baked #raspberry #pink #raspberries #raspberry #breakfast&nbsp;

Raspberry Baked Donuts With A Raspberry Glaze

raspberries

TBS sugar

old fashioned oats

all-purpose flour (or all-purpose gluten-free flour)

sugar

tsp baking powder

¼ tsp baking soda

tsp sea salt

TBS coconut oil

TBS honey

almond milk

raspberry puree

tsp pure vanilla extract

Raspberry Baked Donuts with a Raspberry Glaze

Preheat oven to 350 degrees F. Grease a standard 6-cavity donut pan. Set aside.

Place old-fashioned oats, all-purpose flour and freeze dried raspberries in the container of your Vitamix.

Blend, starting on low speed and increasing to high, for 30-60 seconds until the mixture resembles flour and is light pink in color.

Transfer the dry mixture to a medium bowl.

Add baking powder, baking soda, sea salt and sugar to the flour mixture, stir until combined and set aside.

Rinse the container of your Vitamix and proceed to the next step.

Dry mixture:

Blend 1 ½ cups of raspberries with 2 TBS granulated sugar starting on low speed and increasing to high. Blend for two minutes on high or until the mixture is completely smooth. If necessary, scrape down the sides and continue blending.

Remove the purée from the Vitamix container and transfer it to a small bowl, set aside.

Raspberry Purée:

Add melted coconut oil (or butter), honey, almond milk, raspberry purée and vanilla extract to the container of your Vitamix blender. Blend until the mixture is smooth (about 30-60 seconds).

Add ½ of the dry ingredients to the wet ingredients in the blending container and blend until just combined

Add the other half of the dry ingredients and blend until the mixture is homogenous.

Add the egg and blend until the batter is smooth.

Transfer the batter to a small plastic bag. Cut a small hole in the bottom tip of the bag and pipe the batter into the wells of the prepared donut pan, filling each well about ¾ full.

Bake for 15 minutes or until the top is set and the sides are slightly browned.

Let the baked donuts sit in the pan for 5 minutes before removing and transferring to a wire rack to cool.

!Making the donuts:

While the donuts are baking, mix 2 TBS of raspberry purée with 1 cup of powdered sugar. Stir until combined and there are no lumps. *NOTE: I found this to be the best ratio that resulted in a glaze that hardened and tasted just like a bakery glaze. To achieve different shades of pink, simply add less powdered sugar, however be aware that the glaze may remain sticky if you do not add enough.

Once the donuts are cooled, spoon about 1-2 TBS of glaze on top of each donut. If desired, top the donuts with sprinkles, dried raspberries, etc. immediately (before the glaze hardens).

Let the glazed donuts sit at room temperature or in the refrigerator to harden before eating!

!Make the glaze:

Perfectly fluffy gluten free cake donuts with a vibrant pink raspberry glaze. The donuts themselves are buttery and soft, and the glaze on top adds the perfect amount of sweetness, along with that wonderful raspberry flavour in every single bite.

Raspberry Glazed Cake Donuts (Gluten Free)

(28 g) unsalted butter, melted and cooled

(30 mL) vegetable oil

(80 g) unsweetened natural yogurt

(50 g) white sugar

(90 g) plain gluten free flour blend

tsp xanthan gum

tsp nutmeg

salt

(125 g) powdered/icing sugar

lemon juice

water

sprinkles (for decorating)

Pre-heat the oven to 355 ºF (180 ºC) and lightly grease a donut baking pan. I've used a silicone one, but the Wilton non-stick donut pans are also a popular choice.&nbsp;

Using small strips of aluminium foil, make aluminium foil cylinders that will prevent the donut holes from closing (see text for further explanation and pictures). The main thing is to make sure that the cylinder diameter matches the donut hole diameter.

In a bowl, mix together the melted butter, vegetable oil, yogurt, sugar and egg until smooth.

Add the gluten free flour, xanthan gum, baking powder, nutmeg and salt, and mix well until no flour clumps remain. The final batter should be such that is can be piped, but not too runny.

Using a piping bag (and round nozzle, although the latter isn't 100% necessary), pipe the donut batter into the donut pan, until each donut pan hole is 1/2 - 2/3 full.

Place the aluminium foil cylinders&nbsp;in the middle of each donut pan hole, so that they essentially form an extension of the donut pan in the middle of each donut.

Bake in the preheated oven at 355 ºF (180 ºC) for 12 - 14 minutes until golden brown and an inserted toothpick comes out clean.

Allow to cool before glazing.

For cake donuts:

First, make the raspberry reduction:In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.Pass the raspberry mixture through a sieve to remove the seeds and skin.Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 1/8 - 1/4 cup.Allow to cool.

Mix together the powdered/icing sugar, raspberry reduction and lemon juice. Slowly add the water, one tbsp at a time, mixing well after each addition, until you get the right glaze consistency. It should be runny, but still form a layer of glaze. (I like to try it by dipping in the back of a spoon and seeing how it glazes it.)

You can make multiple shades of pink glaze by adding the raspberry glaze gradually – this way, you can go from the lightest of pinks, to a vibrant bright pink!

For raspberry glaze:

Dip one side of the cooled donuts into the glaze, and set them onto a cooling rack to allow the excess glaze to drip away.

Before the glaze sets, decorate with sprinkles of choice.

Glazing and decorating:

The gluten free cake donuts are best eaten within a day, as they tend to dry out slightly with time.If you have some leftover donuts (although it's highly unlikely), store them in a cool dry place in an air-tight container.

Storage:

The perfect Mini Donut recipe!&nbsp;These cute, buttery, tender donuts are baked then tossed with cinnamon and sugar and they'll leave everyone craving more! Easy to make and no frying mess here.

Baked Cinnamon Sugar Mini Donuts

(214 grams) all-purpose flour

tsp baking soda

tsp salt

nutmeg

Tbsp (140 grams) unsalted butter, softened

(110 grams) granulated sugar

eggs

tsp vanilla extract

(120 milliliters) buttermilk

cinnamon

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt and nutmeg for 20 seconds, set aside.

In the bowl of an electric stand mixer whip together butter and sugar until slightly pale and fluffy. Mix in eggs one at a time then blend in vanilla. Add half the flour mixture and mix just until combined then mix in 1/2 of the buttermilk and mix just until combined, repeat process with flour and buttermilk once more. Scrape down sides and bottom of bowl and fold batter several times to ensure it's evenly combined. Pour batter into a large piping bag fitted with a medium round tip. Pipe into greased mini doughnut pans, filling pans about 2/3 full. Bake until toothpick inserted into donuts comes out clean, about 7 - 9 minutes (clean out pan/s and repeat with remaining batter). While donuts are baking whisk together sugar and cinnamon for coating. While donuts are still hot, roll in cinnamon sugar mixture (be sure to roll while hot or the coating won't stick, also if needed you can spray donuts lightly with vegetable oil spray and that helps it stick even better). Once cool store in an airtight container at room temperature.

Recipe source: inspired by allrecipes

An irresistible recipe with a very similar flavor to fried cake donuts but without all the extra mess and deep frying hassle! They are perfectly tender and sweet and always temptingly delicious!

Baked Donut Recipe

(236 grams) all-purpose flour

Tbsp (56 grams) unsalted butter, (melted)

Tbsp (30 milliliters) vegetable oil

(150 grams) granulated sugar

eggs, (brought to room temperature)

(175 milliliters) buttermilk, (brought to room temperature)

(160 grams) powdered sugar

Tbsp (28 grams) unsalted butter, (melted)

Tbsp (20 milliliters) milk, (then more as needed)

Preheat oven to 425 degrees. Spray 12 cavities of donut pans with non-stick cooking spray, set aside.

In a medium mixing bowl whisk together flour, baking powder, baking soda, salt and nutmeg, set aside.

In a seperate large mixing bowl whisk together 4 Tbsp butter, the vegetable oil and sugar. Mix in eggs and vanilla extract.

Whisk in 1/3 of the flour mixture, blending just to combined, mix in 1/2 the buttermilk just to combined, followed by 1/3 of the flour mixture, 1/2 the buttermilk, then last 1/3 of the flour mixture. Batter should be slightly lumpy, don&#039;t over-mix.

Pour mixture into a piping bag (fitted with a large round tip if preferred). Pipe into donut cavities filling about 1/4-inch to the top.

Bake in preheated oven until toothpick inserted into center comes out clean, about 7 - 8 minutes.

Let cool in pan for a few minutes then invert onto wire racks to cool.

For the glaze, in a small mixing bowl whisk together powdered sugar, butter, milk and vanilla. Thin with more milk as needed to reach a nicely spreadable consistency.

Spoon and spread mixture over donuts, decorate with sprinkles right away if using. Let glaze set at room temperature.

Donuts are best served the day the are prepared.

This old-fashioned baked donut recipe will remind you just how delicious breakfast can taste! These simple, baked donuts will give you familiar old-fashioneds without all the hassle of rolling, cutting, and frying the dough.

Baked Donuts

confectioners' sugar

milk

vanilla extract

(56 g) unsalted butter, melted and cooled

(60 g) vegetable oil

(200 g) granulated sugar

(260 g) all-purpose flour

(83 g) whole wheat flour

baking powder

baking soda

(240 g) buttermilk

Preheat the oven to 425°F. Lightly spray three...

Preheat the oven to 425°F. Lightly spray three 6-cavity donut pans with nonstick cooking spray.

In a large bowl, whisk the butter, oil,...

In a large bowl, whisk the butter, oil, and sugar together until combined. Add the eggs and vanilla and whisk until well combined.

In a separate bowl, add the flours, baking...

In a separate bowl, add the flours, baking powder, baking soda, salt, and nutmeg. Stir with a whisk to combine.

Stir half the flour mixture into the wet...

Stir half the flour mixture into the wet ingredients, followed by the buttermilk, then the remaining flour. Stir just until combined after each addition. The batter will be thick.

Transfer the batter into a disposable piping bag...

Transfer the batter into a disposable piping bag or zip-top bag with a small corner cut off. Pipe the batter into the prepared donut pans, filling each cavity 2/3 to 3/4 full.

Bake for 7-9 minutes, or until donuts spring back...

Bake for 7-9 minutes, or until donuts spring back when pressed lightly with your fingertip. Set the donuts on a wire rack while you make the glaze.

In a medium bowl, combine the confectioners' sugar,...

In a medium bowl, combine the confectioners' sugar, milk, and vanilla. Stir until smooth, adding more milk if needed.

While they are still warm, dip the donuts...

While they are still warm, dip the donuts into the glaze and set them on a wire rack placed over parchment paper. Enjoy the donuts warm or allow them to cool. The glaze will set as they cool.

https://mediavine-res.cloudinary.com/video/upload/l2j09ycd3mfzwnkpchqh.mp4

These old-fashioned baked donuts will remind you just how delicious breakfast can taste! This simple, recipe will give you familiar old-fashioneds without all the hassle of rolling, cutting, and frying the dough.

Old-Fashioned Baked Donuts

These have the texture of a cake donut, or are similar to a muffin. I like my Wilton Donut Pan for this recipe. Adapted from Better Homes &amp; Gardens

Raspberry Lemon Baked Doughnuts

all-purpose flour

plain whole milk yogurt or milk

butter

egg,

lemon peel

Optional Yogurt Frosting: 1/4 cup plain whole milk yogurt sugar

Sprinkles, optional

Preheat the oven to 350 degrees F and coat a donut pan with nonstick spray.

Add the flour, sugar, baking powder, and salt to a medium bowl and stir to combine.

Add the yogurt, butter, egg, and vanilla extract. Stir gently. Fold in the raspberries and lemon peel and stir gently to just combine. (This batter is thick and it may look too thick, but keep gently stirring to bring it together.

Portion out into the donut pan, dividing the batter among each of the 6 rounds and spreading so the batter is somewhat evenly distributed.

Bake for 14-16 minutes or until a cake tester inserted into the center comes out cleanly.

Remove from the oven and let cool in the pan for 2 minutes. Run a paring knife around the edges of each doughnut and carefully flip onto a wire rack to cool fully.

Optional frosting: Stir together the yogurt and powdered sugar in a bowl. Spoon into a zip top plastic bag. Seal and cut off one of the bottom corners to make a piping bag. Drizzle over the donuts and add sprinkles.

Another hit with my family, not just my toddler! While I was mixing the batter I was worried that it might be too thick (even with the warning), but these baked up nicely. (I used a mini muffin pan and baked the muffins for 12 minutes.) Thanks again, Amy!

I made muffins since I don’t have a donut pan... yet! Toddler and I both loved them perfect amount of sweet with lemon and a great snack at 20 weeks pregnant 😉. Only change was I used cream cheese for the frosting since it sounded good! Thanks for all your recipes!

Family devoured them!  Perfect amount of sweet and fresh. Perfect for Valentine’s Day breakfast!

So yummy! My 4 year old ate them up! Definitely make the yogurt icing!!

These came out very good! I ended up turning the recipe into a paleo one.  I replaced the flour with paleo flour from Bob Mills, regular sugar with coconut sugar and milk with almond milk. I didn’t have a big lemon so I did a combination of lemon zest and lemon juice. They didn’t raise as much as in the video - probably because of home made baking powder but I loved them because they are now very sweet and not very dense as other paleo recipes I tried before. My son had one with a little bit of  Simple Mills Vanilla Frosting. 
I  will make them again!

https://content.jwplatform.com/videos/Sw4LZNAb.mp4

Bright Raspberry Baked Donuts with a burst of fresh lemon flavor.

Baked Raspberry Donuts

Easy baked chocolate cake donuts with a rich chocolate glaze (and sprinkles!)

Baked Chocolate Donuts with Chocolate Glaze

tsp vinegar or lemon juice

all purpose flour

cocoa powder

egg (lightly beaten)

mini chocolate chips (optional)

chocolate chips

heavy cream

Sprinkles (for decorating)

Preheat oven to 350F. Lightly spray donut pans with nonstick spray and set aside.

In measuring cup, measure out ⅔ cups milk. Stir in vinegar or lemon juice and set aside. Allow to sit for at least 5 minutes while you prepare the dry mixture.

In medium-sized bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.

In separate large bowl, stir together your milk and vinegar/lemon juice mixture, egg, vanilla extract, and melted butter.

Add the dry mixture to the wet and stir briefly. Add mini chocolate chips and continue to stir until mixture is just combined (do NOT over-mix or your donuts will be dense)

Spoon or pipe (using a large ziplock bag with a hole snipped in a corner) into donut pan.

Bake on 350F for 10-11 minutes.

In small saucepan over low heat, combine chocolate chips and heavy cream.

Stir constantly until chocolate is completely melted.

Remove from heat and allow to cool for 5 minutes.

Dip donuts in glaze (or spread on top of donuts with knife) and cover with sprinkles, if desired.

Allow glaze to set for 15 minutes and serve.

Donuts taste best when eaten the same day.

Glaze

Delicious baked donut recipe, plus an easy tutorial for how to make donuts without a donut pan!

Cookie Butter Donuts

cookie butter

+ 1 Tbsp milk

vegetable oil

Tbsp butter

Tbsp milk

vanilla

Preheat oven to 325F.

Get out a muffin pan. Roll aluminum foil into little cylinders the size you would like the middle of your donuts to be. Place one in each muffin cup and grease with cooking spray.

Use a hand mixer to combine cookie and sugar until incorporated.

Add milk, oil, vanilla, and egg; mix.

Slowly add flour, baking powder, and salt over top of cookie butter mixture. Mix until just combined.

Transfer to a ziploc bag, cut a small hole in one corner and pipe into muffin pan around the tin foil balls.

How to Make Donuts

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