Go Back
–+ servings

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
Cook Time 10 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 16
Calories 317 kcal

Ingredients
  

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
  • 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
  • red sprinkles or colored sugar for garnish, if desired

Instructions
 

DONUTS:

  • Preheat oven to 425 degrees.
  • Spray two or three six-cavity donut pans with cooking spray.
  • Set aside.
  • In a large mixing bowl, whisk flour, baking powder, baking soda, salt and 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.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 317kcalCarbohydrates: 57gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 37mgSodium: 172mgPotassium: 38mgFiber: 1gSugar: 40gVitamin A: 200IUVitamin C: 2.5mgCalcium: 60mgIron: 0.2mg
Keyword almonds, breakfast, brunch, donuts, raspberries
Tried this recipe?Let us know how it was!