These quick and easy baked donuts are downright delicious. With pops of fresh, sweet, fruity raspberries; specks of smooth vanilla and a creamy, rich white chocolate glaze these donuts are the reason to get out of bed! Hi friends! How was your weekend?
If you are a mom, how was your Mother’s day? Did someone make you breakfast in bed? Or maybe you received something homemade and sentimental. Do tell, I love heartwarming gifts.
My weekend was pretty good, although my fur daughter didn’t give me anything for the special day on Sunday (<– I blame her lack of thumbs). She did, however, paint my face with slobbery kisses and howl at me relentlessly, which lets me know just how much she cares. 😉
Anyways, a big thank you to everyone who sent me well wishes and feel better vibes last week. My flu has turned into a sinus infection straight from h-e-double-hockey-sticks. Needless to say, I still have #brainfog and am not 100% operational. So if you guys could forgive me for keeping things short and sweet on this here blog for just a weeeee bit longer I would greatly appreciate it!I figured what better way to keep things short, ask for forgiveness and start off the week than with donuts. Because donuts make life better. Especially when sprinkles are involved. True story.
Baked Raspberry & Vanilla Donuts with White Chocolate Glaze
These donuts are seriously scrumptious you guys. And since they are baked, they are at least 10 times healthier than their fried counterpart. Baked donuts happen to be the only way I will eat donuts now, because why have 1 measly fried donut when I can have 10 (or more) baked donuts? <–Rhetorical question.These baked beauties are velvety and dense with pops of fresh, sweet, fruity raspberries and specks of smooth vanilla.
Lovingly covered with a creamy, rich white chocolate glaze these donuts are the reason to get out of bed on a manic Monday morning… or any morning for that matter.
- You can substitute your favorite berry for the raspberries. I have made these donuts with blueberries before and they were fantastic. I left the blueberries whole, but if you are using a larger berry, like a strawberry, just be sure to roughly cut them into small, bite sized pieces.
- I am a fan of almond milk, so I make my own “buttermilk” by mixing the almond milk with vinegar. You can substitute straight buttermilk in the recipe below or you can use a mixture of regular milk with vinegar.
- The recipe below calls for 1 tablespoon of shortening, but you can substitute unsalted butter if that is what you have on hand. The shortening yields a slightly lighter donut, but the difference is not pronounced.
- Donuts are always best served fresh on the day they are made, but the donuts will keep, stored in an airtight container, overnight. Just be sure not to glaze them until right before serving.
Until Thursday friends, Cheers – to Mr. Dunkin’. The man has got nothin’ on fresh, homemade baked donuts. 😉
- 1 Cup All Purpose Flour
- 1/3 Granulated Sugar
- 1 tsp Baking Powder
- ¼ tsp Cinnamon
- ¼ tsp Kosher Salt
- 1 Large Egg , lightly beaten
- 1 TBS Shortening , melted*
- 1/3 Cup + 1 TBS Almond Milk*
- 1 tsp Vinegar*
- Seeds from 1 Vanilla Bean
- ½ Cup Raspberries – roughly chopped
- ¾ Cup Powdered Sugar
- 3 TBS Almond Milk
- ¼ tsp Vanilla Extract
- ¾ Cup White Chocolate Chips
- Sprinkles (optional)
Preheat oven to 425 degrees F. Spray donut pan with nonstick cooking spray.
In a small mixing bowl whisk together the almond milk and vinegar. Set aside for 5 minutes to allow to curdle.
In a large bowl, whisk together, flour, sugar, baking powder, cinnamon, and salt. Add in egg, melted shortening, curdled almond milk and vanilla seeds. Stir until just combined. Add in raspberries and gently fold to combine. The batter should be thick.
Spoon the batter into a large piping bag or freezer bag (with tip snipped off wide enough for pecans to pass through). Pipe batter into pan cavities filling about 3/4 full (batter will expand and rise).
Bake for 7-8 minutes or until the top of donut springs back to touch. Remove from oven and let cool in the pan 5 minutes before removing. Remove donuts and let cool completely before glazing.
Meanwhile, Make the Glaze: Melt white chocolate, almond milk and vanilla extract in a double boiler over medium-low heat. Allow to cool slightly. Whisk in powdered sugar.
Dip the tops of donuts in the glaze and generously top with sprinkles. Serve.
*Can substitute 1 TBS Unsalted Butter for Shortening
*Donuts are best served fresh, but unglazed donuts will keep, stored in an airtight container on the counter, overnight. Glaze before serving.
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