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These Oven-baked Raspberry Rings are a healthier spin on classic fried treats, packed with bold berry taste and finished with a delicious glaze. Their soft texture and eye-catching rosy color make them just as stunning to view as they are to devour.
I took these to my kid's dance show and all the moms and dads were shocked they weren't store-bought! The youngsters went crazy for the pink shade, and grown-ups really liked that they weren't overly sweet but full of raspberry goodness.
Key Components
- Fresh raspberries: Adds authentic taste and hue (1 cup)
- Greek yogurt: Brings dampness and subtle zip (½ cup)
- Cake flour: Creates fluffy, soft results (1¾ cups)
- Lemon zest: Enhances the fruit flavor (1 tsp)
- Powdered sugar: Creates the lovely topping (1½ cups)
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Simple Preparation Guide
- Step 1: Get ready
- Warm oven to 350°F, coat donut mold with butter
- Step 2: Blend berries
- Process raspberries, remove seeds (¼ cup puree)
- Step 3: Mix dry stuff
- Combine flour, baking powder, salt
- Step 4: Combine wet stuff
- Stir yogurt, sugar, eggs, melted butter, puree, zest
- Step 5: Put it all together
- Mix dry into wet just until combined
- Step 6: Cook
- Squeeze into mold, cook 10-12 minutes till bouncy
- Step 7: Top it off
- Dunk cooled rings in raspberry topping
Wonderful Softness Inside
Using cake flour with Greek yogurt gives you an amazingly soft inside that's airy but filling. Don't stir too much - small lumps are totally okay. They'll feel super soft while hot but will set up nicely as they cool down.
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Topping Ideas
- Standard: Sugar powder plus raspberry puree
- Zesty: Mix in lemon juice for kick
- Fancy: Add melted white chocolate
- Basic: Just powdered sugar mix
My first try got stuck because I couldn't wait to pop them out. Now I know waiting a bit means I get flawless, whole treats every single time!
What started as using up extra summer berries has turned into my go-to breakfast treat. There's nothing like biting through that sweet coating into the soft, berry-rich inside. It's pure joy without any deep frying needed!
Common Questions
- → Can I use frozen raspberries instead of fresh?
- Sure, frozen berries work fine. Just toss them in frozen - don't let them thaw first or they'll make your batter too wet and turn everything purple. You might need to bake them a tiny bit longer, maybe 1-2 extra minutes.
- → Do I need a special donut pan for this recipe?
- You'll definitely want a donut pan for these. Don't have one? No problem - you can make them as muffins instead, but they'll need to stay in the oven longer, around 15-18 minutes total.
- → Can I make these donuts ahead of time?
- You can certainly make the donuts a day before you need them. Just wait to add the glaze until right before you'll serve them for the best look and feel. Keep unglazed donuts in a sealed container on your counter.
- → Can I substitute other berries in this recipe?
- For sure! Try them with blueberries, blackberries or chopped strawberries - they'll all taste great. You can switch up the glaze to match whatever berry you pick too.
- → Are these donuts dairy-free?
- They aren't dairy-free since they've got milk and butter. But you can easily swap in some plant milk and a dairy-free butter option if you want to make them without dairy products.