Glazed Raspberry Baked Treats (Print-Friendly Version)
# What You'll Need:
→ Donut Mix
01 -
2 cups regular flour
02 -
3/4 cup white sugar
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon salt
05 -
2 large eggs
06 -
3/4 cup milk
07 -
2 tablespoons melted unsalted butter
08 -
1 teaspoon vanilla extract
09 -
1 cup smashed fresh raspberries
→ Berry Topping
10 -
1/2 cup fresh raspberries
11 -
2 cups sifted powdered sugar
12 -
1-2 tablespoons milk, as needed
13 -
1/2 teaspoon vanilla extract
# Step-by-Step Directions:
01 -
Warm up your oven to 350°F (175°C). Spray your 12-hole donut pan with cooking spray so nothing sticks.
02 -
Grab a big bowl and mix flour, sugar, baking powder, and salt together.
03 -
In another bowl, beat eggs, milk, melted butter, and vanilla until everything's mixed well.
04 -
Add your wet mix to your dry mix and stir just enough to combine. Don't mix too much.
05 -
Fold those smashed raspberries in gently. Your batter should look marbled with pink streaks.
06 -
Put your batter in a piping bag or plastic bag with a corner cut off. Squeeze batter into each donut hole, filling about 2/3 full.
07 -
Pop in the oven for 10-12 minutes. They're done when they bounce back if you touch them and a toothpick comes out clean.
08 -
Leave donuts in the pan for 5 minutes, then move them to a wire rack to cool off completely.
09 -
In a small pot, warm raspberries on medium heat until they get mushy and juicy, about 5 minutes. Push through a strainer to get rid of seeds. Let the juice cool a bit.
10 -
In a medium bowl, stir powdered sugar, 2 tablespoons berry juice, vanilla, and just enough milk to make it smooth and pourable.
11 -
Dunk the tops of your cool donuts into the topping, letting extra drip off. Put back on the rack and wait about 15 minutes for topping to firm up before eating.
# Helpful Notes:
01 -
These treats taste best on the day you make them but you can keep them in a sealed container for up to 2 days.
02 -
Want stronger berry taste? Try adding 1/2 teaspoon of raspberry extract to your batter.
03 -
For thicker topping, go easy on the milk. Need it thinner? Just add milk one teaspoon at a time.