Have I got a scrumptious Valentine’s Day idea for you. Glazed Raspberry Donuts. Yessirree, these donuts are fantastic. They are filled with fresh raspberries and almond extract. Then they’re glazed with a rich, vanilla and almond icing. They are absolutely mouthwatering. They are certainly terrific for a holiday breakfast like Valentine’s Day, Christmas or for birthdays and special occasions.

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I’ve made these donuts several times in the past couple of months. I had a lot of fresh raspberries on hand in December. I was afraid they were going to go bad so I washed them, dried them, and then froze them. I’ve been taking out bags of raspberries for donuts ever since. Every time I make these donuts I get rave reviews.

Back in December, I made up six different kinds of donuts for John’s office. Blueberry, Cherry, Orange, Lemon Poppyseed, Pumpkin and Raspberry. Then in January I made several more. I made another batch of both blueberry and raspberry. I also made Buttermilk, Chocolate and Blackberry. I will probably make some different kinds in March.

Yes, I love baking donuts. And every group of people we share them with enjoys them just as much. I made donuts for our care group this past Friday and everyone oohed and aahhed over them. I’m making several batches in a couple of weeks for our College kids when we host them in our home for a game night.

These Glazed Raspberry Donuts with both vanilla and almond flavoring are the real deal. Everyone just loves these donuts. I recommend you give them a try as soon as you can. You’ll be salivating as soon as you take them out of the oven. Your family and friends will gobble them down in no time. 🙂 Be warned. Glazed Raspberry Donuts are addictive. You may find yourself making these donuts all the time to satisfy the sweet tooth cravings in your family.

Glazed Raspberry Donuts are awesome.

Raspberries with almond flavoring work so well together.

Glazed Raspberry Donuts make a terrific Valentine’s Day breakfast.

Here’s what I did.

I used these ingredients for the donuts.

Place UNBLEACHED all-purpose flour in a mixing bowl. (Bleached flour toughens baked goods). Add sugar, baking soda, baking powder and salt.

Stir ingredients well to combine. Set aside.

In a separate mixing bowl, combine sour cream, eggs and milk.

Whisk ingredients to combine.

Add oil, almond and vanilla extracts and melted butter.

Whisk again to combine.

Pour liquid mixture into dry mixture.

Add raspberries.

Stir very gently to combine. Even still, raspberries are a very fragile fruit so they will break up into small pieces when you stir.

Do not overmix the batter. Stir just until combined.

Spoon mixture into a zip lock bag. Cut off one corner.

Spray donut cavities with cooking spray. Pipe raspberry donut mixture into each cavity.

Bake at 425 degrees for 10 minutes or until a toothpick inserted in center comes out clean. After 2-3 minutes, place donuts on a cooling rack.

I used these ingredients for the icing.

Combine ingredients with a whisk.

Place the top of the donut in the icing.

Place on cooling rack.

Since it was December, I sprinkled some of the donuts with red sugar crystals. This must be done immediately after glazing the donut, or the crystals won’t adhere and will fall off.

Yes, I could have eaten a stack of donuts this high! 🙂

Glazed Raspberry Donuts are heavenly. Every bite will have you drooling.

Here’s the recipe.

GLAZED RASPBERRY DONUTS

(My own concoction)

Glazed Raspberry Donuts

Teresa Ambra

You will be licking your lips and fingers after one bite of these heavenly donuts. They're filled with fresh raspberries and both almond and vanilla extracts. Then they're glazed with a powdered sugar icing that contains both extracts. These rich, decadent donuts are wonderful for holiday breakfasts like Valentine's Day, Fourth of July or Christmas. Your family will devour these donuts in no time.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 16

Calories 334 kcal

Equipment

• 1 20-tin donut pan
• 1 large mixing bowl
• 2 medium mixing bowls
• 1 whisk
• 1 wooden spoon
• 2 wire cooling racks
• measuring cups
• measuring sppoons
• 1 zip lock bag WITHOUT the "stand and fill" bottom

Ingredients

  

1x2x3x

DONUTS:

• 2 2/3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 tsp. sea salt
• 3/4 cup granulated sugar
• 1/2 cup 2% milk
• 1/2 cup sour cream
• 2 large eggs
• 1/4 cup canola oil or use coconut oil or avocado oil
• 1/4 cup unsalted butter melted
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1 cup fresh raspberries (6-oz.)

GLAZE:

• 1/4 to 1/3 cup 2% milk
• 4 cups powdered sugar
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1/4 cup red sprinkles or colored sugar for garnish, if desired

Instructions

 

DONUTS:

• Preheat oven to 425 degrees.
• Spray 20-cavity donut pan with cooking spray.
• Set aside.
• In a large mixing bowl, whisk flour, baking powder, baking soda, salt and granulated sugar.
• Set aside.
• In a medium sized mixing bowl, whisk the milk, sour cream and eggs until smooth.
• Whisk in melted butter, canola oil, vanilla and almond extracts.
• Pour the butter mixture into the flour mixture, adding the raspberries, and stirring very gently, just until combined.
• Do not overmix.
• Batter will be very thick.
• Spoon batter into a large zip-lock bag.
• Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
• Fill each cup 3∕4 full.
• Bake for 10 minutes at 425 degrees or until the edges are lightly browned and a toothpick inserted in center comes out clean.
• Remove from oven and cool donut pan approximately 2 minutes on a cooling rack.
• Remove donuts from the pan and dip in vanilla glaze.
• Place donuts on cooling rack and immediately sprinkle donuts with red sprinkles or colored red sugar before glazing the next donut.
• Set out on wire racks until icing sets, approximately 10 minutes.
• Serve.

GLAZE:

• In a medium sized mixing bowl, whisk milk, powdered sugar and extracts until smooth.
• Dip the top of each donut into the bowl of glaze.
• Set on cooling rack.
• Sprinkle immediately with red sprinkles or colored sugar before glazing the next donut.
• Let glaze set for 5-10 minutes before serving.

Notes

NOTE: If icing starts getting too thick, add an additional teaspoon of milk.

 

NOTE:  You can purchase the 20-tin donut pans at Jo-Ann's Fabric and Crafts.

 

NOTE: Skip the red colored sugar crystals, if desired.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 334kcalCarbohydrates: 60gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 36mgSodium: 178mgPotassium: 71mgFiber: 1gSugar: 43gVitamin A: 181IUVitamin C: 2mgCalcium: 58mgIron: 1mg

Keyword almonds, breakfast, brunch, donuts, raspberries

Tried this recipe?Let us know how it was!

Glazed Raspberry Donuts are wonderful for company breakfasts too.

If you enjoy raspberries, you’ll love these donuts.

Consider baking these donuts for Valentine’s Day, Fourth of July or even Christmas!

You may also enjoy these delicious recipes!

Cherry Almond Donuts

Glazed Lemon Poppyseed Donuts

Glazed Blueberry Donuts

Glazed Raspberry Donuts

Teresa Ambra

You will be licking your lips and fingers after one bite of these heavenly donuts. They’re filled with fresh raspberries and both almond and vanilla extracts. Then they’re glazed with a powdered sugar icing that contains both extracts. These rich, decadent donuts are wonderful for holiday breakfasts like Valentine’s Day, Fourth of July or Christmas. Your family will devour these donuts in no time.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 16

Calories 334 kcal

Equipment

• 1 20-tin donut pan
• 1 large mixing bowl
• 2 medium mixing bowls
• 1 whisk
• 1 wooden spoon
• 2 wire cooling racks
• measuring cups
• measuring sppoons
• 1 zip lock bag WITHOUT the "stand and fill" bottom

Ingredients

  

1x2x3x

DONUTS:

• 2 2/3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 tsp. sea salt
• 3/4 cup granulated sugar
• 1/2 cup 2% milk
• 1/2 cup sour cream
• 2 large eggs
• 1/4 cup canola oil or use coconut oil or avocado oil
• 1/4 cup unsalted butter melted
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1 cup fresh raspberries (6-oz.)

GLAZE:

• 1/4 to 1/3 cup 2% milk
• 4 cups powdered sugar
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1/4 cup red sprinkles or colored sugar for garnish, if desired

Instructions

 

DONUTS:

• Preheat oven to 425 degrees.
• Spray 20-cavity donut pan with cooking spray.
• Set aside.
• In a large mixing bowl, whisk flour, baking powder, baking soda, salt and granulated sugar.
• Set aside.
• In a medium sized mixing bowl, whisk the milk, sour cream and eggs until smooth.
• Whisk in melted butter, canola oil, vanilla and almond extracts.
• Pour the butter mixture into the flour mixture, adding the raspberries, and stirring very gently, just until combined.
• Do not overmix.
• Batter will be very thick.
• Spoon batter into a large zip-lock bag.
• Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
• Fill each cup 3∕4 full.
• Bake for 10 minutes at 425 degrees or until the edges are lightly browned and a toothpick inserted in center comes out clean.
• Remove from oven and cool donut pan approximately 2 minutes on a cooling rack.
• Remove donuts from the pan and dip in vanilla glaze.
• Place donuts on cooling rack and immediately sprinkle donuts with red sprinkles or colored red sugar before glazing the next donut.
• Set out on wire racks until icing sets, approximately 10 minutes.
• Serve.

GLAZE:

• In a medium sized mixing bowl, whisk milk, powdered sugar and extracts until smooth.
• Dip the top of each donut into the bowl of glaze.
• Set on cooling rack.
• Sprinkle immediately with red sprinkles or colored sugar before glazing the next donut.
• Let glaze set for 5-10 minutes before serving.

Notes

NOTE: If icing starts getting too thick, add an additional teaspoon of milk.

 

NOTE:  You can purchase the 20-tin donut pans at Jo-Ann’s Fabric and Crafts.

 

NOTE: Skip the red colored sugar crystals, if desired.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 334kcalCarbohydrates: 60gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 36mgSodium: 178mgPotassium: 71mgFiber: 1gSugar: 43gVitamin A: 181IUVitamin C: 2mgCalcium: 58mgIron: 1mg

Keyword almonds, breakfast, brunch, donuts, raspberries

Tried this recipe?Let us know how it was!