Raspberry Donuts Baked

These Oven-Baked Raspberry Donuts strike a wonderful balance between decadence and freshness. Juicy raspberries are gently mixed into a soft, vanilla-infused batter that turns out incredibly fluffy and moist when baked. Each treat gets finished with a bright raspberry glaze that adds just enough sweetness while showcasing the berries' natural tanginess. Because they're baked not fried, you'll enjoy all the pleasure of homemade donuts without feeling weighed down. They work beautifully for morning meals, weekend gatherings, or afternoon snack breaks.

I made these for a get-together last Sunday morning. Even folks who swear by traditional fried donuts couldn't stop talking about how airy and tasty they were. The trick is keeping your mixing minimal and using fresh berries whenever you can.

Key Ingredients Breakdown

• All-purpose flour: Delivers soft, cake-like consistency
• Fresh raspberries: Add real flavor and juiciness
• Quality vanilla extract: Brings out the berry flavors
• Full-fat milk: Creates the right donut texture

Your berry choice really matters here. During summer when they're abundant, 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:

Heat oven to 350°F. Mix flour, baking powder, baking soda, salt, and cinnamon together. In another bowl, beat sugar with eggs until fluffy, then add milk, melted butter, and vanilla. Combine wet and dry ingredients with gentle strokes just until they come together.

Step 2:

Add fresh raspberries with a light touch, trying not to break them. Put batter in a piping bag or plastic bag with corner cut. Fill your greased donut pan about ¾ full in each spot.

Step 3:

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

Step 4:

For the topping, blend raspberries and push through strainer. Combine with powdered sugar, vanilla, and enough milk to get the right thickness.

Step 5:

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

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My mom always told me to wait for the glaze to harden completely before stacking or putting donuts away. This stops them from sticking and keeps that pretty finish intact.

Keeping Them Fresh

Unglazed donuts stay good in a sealed container for about 3 days on your counter. You can freeze them up to 2 months. Add glaze right before eating for best results. If already glazed, keep them in one layer to protect the topping. Let frozen ones come to room temp before adding glaze. Don't put them in the fridge as they'll dry out faster - countertop storage works best.

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Ways To Serve

Show off these donuts on a multi-level stand for extra wow factor. Enjoy them when the glaze is still slightly soft for the best experience. For morning gatherings, add some fresh berries and whipped cream on the side. As a dessert option, try them with a scoop of vanilla ice cream or some tangy lemon curd. You might want to offer both glazed and plain versions to suit different sweetness preferences.

Common Problems Solved

If your donuts turn out heavy, your baking powder might be old or you maybe mixed too much. When glaze runs too thin, just add more powdered sugar bit by bit. For glaze that's too thick, splash in milk a little at a time. Berries sinking? Try coating them with flour first. If donuts stick to the pan, make sure you've greased everything well, including the middle posts.

Prep-Ahead Options

You can mix your dry ingredients and get the glaze components ready a day before. Just combine wet stuff right before baking. For special occasions, bake early in the morning and add glaze shortly before guests arrive. Keep glaze covered and stir again if it separates. Have some extra berries on hand to adjust your glaze thickness if needed.

Adjusting Batch Size

You can make twice as much using exact measurements, but work in smaller groups if you don't have enough pans. When making more, be extra gentle folding to keep berries whole. For big batches, make your glaze in smaller amounts so it doesn't set too soon. It helps to have several cooling racks ready for smooth production.

Pro Kitchen Wisdom

• Keep an eye on donuts in the last few minutes of baking - they can turn overdone really fast
• Make sure they're totally cool before adding glaze or it'll just run off

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I've learned from making these donuts that taking your time with mixing and cooling really pays off in texture. When you handle simple ingredients with care, you end up with something truly special.

Frequently Asked Questions

→ What’s good about baking them?

Healthier option, no greasy splatter, and simpler to make. Still soft and cake-like.

→ Can I swap fresh raspberries for frozen?

Sure, but let frozen ones thaw and drain first. Fresh is ideal for texture.

→ Do you need a donut pan?

Yes, to get the right shape. If not, a mini bundt pan works too.

→ How long can I keep them?

2 days at room temp or up to 5 days in the fridge. They taste best fresh.

→ Can I store them in the freezer?

Yes, but freeze without glaze for up to 2 months. Add fresh glaze after thawing.