Tasty Baked Raspberry Rings

These Oven-Baked Raspberry Donuts hit the sweet spot between treat and lightness. Juicy raspberries mix into a soft, vanilla-rich batter that turns out wonderfully airy and moist. Each one gets topped with a bright raspberry glaze that brings just enough sweetness while showing off the berries' natural tang. They're baked not fried, so you'll enjoy that homemade donut taste without feeling weighed down after. They work great for morning meals, weekend gatherings, or afternoon snack breaks.

I made these for friends who came over for brunch last Sunday. Even my buddies who swear by traditional fried donuts couldn't stop talking about how tasty and light these were. The trick? Don't mix the batter too much and grab fresh berries when you can.

Key Ingredient Breakdown

• All-purpose flour: Gives you that soft, cakelike feel
• Fresh raspberries: Add natural juiciness and flavor
• Quality vanilla extract: Makes the berry flavor pop
• Full-fat milk: Helps get the right donut texture

Your raspberry choice really matters. During summer when they're everywhere, 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:

Warm oven to 350°F. Mix flour, baking powder, baking soda, salt, and cinnamon together. In another bowl, beat sugar and eggs until fluffy, then add milk, melted butter, and vanilla. Combine wet stuff with dry stuff just enough to mix them.

Step 2:

Gently stir raspberries into the mix, trying not to break them. Scoop everything into a piping bag or plastic bag with corner cut. Fill greased donut pan about ¾ full in each spot.

Step 3:

Cook for 15-20 minutes until they're light gold and a toothpick comes out clean. Let sit in the pan 5 minutes before moving to a cooling rack.

Step 4:

For the topping, blend raspberries and push through a strainer. Stir with powdered sugar, vanilla, and enough milk to make it runny but not watery.

Step 5:

When donuts feel completely cool, dunk their tops into the glaze and put back on rack for 10 minutes to set up.

Pin it

My mom always told me to wait until the glaze fully hardens before you stack or put away your donuts. This stops them from getting stuck together and keeps that pretty finish looking good.

Keeping Them Fresh

Keep plain donuts in a sealed container up to 3 days on your counter. They'll freeze well for about 2 months. Add glaze only when you're ready to eat them. If they're already glazed, store them flat so the topping stays nice. Let frozen ones warm up fully before glazing. Try not to put them in the fridge as they'll dry out - counter storage works better.

Pin it

Ways To Serve

Show off your donuts on a stacked plate stand to make them look fancy. Try eating them while the glaze still feels slightly soft for the best bite. At brunch, put them next to some fresh fruit and whipped cream. As a dessert, try them with a scoop of vanilla ice cream or some tangy lemon curd. Maybe offer both glazed and plain ones so folks can pick how sweet they want.

Fix Common Problems

Got heavy donuts? Your baking powder might be old or you mixed too much. Glaze running everywhere? Add more sugar bit by bit. Too thick to dip? Add tiny splashes of milk. Berries all sunk to the bottom? Toss them in a little flour first. Donuts stuck in the pan? Make sure you really grease it well, especially around those middle posts.

Prep In Advance

Mix your dry stuff and get glaze ingredients ready up to a day ahead. Save the wet ingredient mixing for baking day. For parties, bake your donuts early in the day and add glaze right before guests arrive. Keep your glaze covered and stir again if it separates. Have some extra berries handy to adjust how thick your glaze turns out.

Batch Adjustments

You can double everything with exact measurements, but work in smaller groups if your pan is limited. When making more, be extra gentle folding in berries to keep them whole. For big batches, make several small portions of glaze so it doesn't start hardening. Try to have multiple cooling racks ready when making lots at once.

Pro Baker Hints

• Keep an eye on them during the last few minutes - they can burn quickly
• Wait until they're totally cool before glazing or it'll just run off

Pin it

I've learned that taking your time when mixing these donuts and letting them cool properly makes all the difference in how they turn out. Basic ingredients handled with care can make something really amazing.

Frequently Asked Questions

→ Why bake instead of fry?

It's better for you, creates less cleanup, and anyone can do it at home. You'll still get that soft, cakey goodness.

→ Can I use frozen raspberries?

Sure thing, just let them thaw and drain them well first. Fresh ones give better results but frozen will do the job.

→ Do I need a special pan?

You'll need a donut pan to get the right shape. In a pinch, a mini bundt pan might work too.

→ How do I store these?

Keep them out for 2 days or pop them in the fridge for up to 5 days. They taste best when fresh.

→ Can I freeze them?

You can freeze them without the glaze for up to 2 months. Just thaw and add fresh glaze when you want to eat them.