Cake dome Sunday #33: Raspberry Glazed Doughnuts

 

Today the Mister and I headed out on a little road trip and I wanted to make something for "under the cake dome Sunday" that we could take in the car with us that would travel well along with a thermos of coffee.  I decided to make Raspberry Glazed Doughnuts. 

These delicious doughnuts are FAST to make, do not require yeast or rising time, are not fried in hot oil, but rather bake in a doughnut baking pan.  You can use any berry you choose but I would advise that you freeze the berries first, if they aren't already frozen.  The frozen berry will mix into your batter easily and will not bleed the juice throughout your batter. 

 

Raspberry Glazed Doughnuts

Yields 18 doughnuts
Equipment:

• Electric mixer or Kitchenaid stand mixer
• Doughnut pan

Ingredients:

• 2 1/2 cups flour, sifted
• 1 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cardamon
• 1 1/2 teaspoons salt
• 1 cup buttermilk
• 2 eggs lightly beaten
• 3 tablespoons butter, melted
• 1 cup frozen raspberries

Glaze:

• 2 cups confectioners sugar
• 2 Tablespoons cream
• 1 teaspoon vanilla

Directions:

1. Preheat oven to 425 degrees F.
2. Spray the doughnut pan with non-stick cooking spray
3. In a large mixing bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, cardamon and salt
4. Add buttermilk, eggs and butter and stir until just combined
5. Fold in frozen raspberries (or any berry you wish)
6. Fill each doughnut cup approximately 1/2 way full
7. Bake 10 minutes or until the top of the doughnuts spring back when touched.
8. Turn out on a cooling rack that has parchment paper under it (to catch the drips of the glaze)
9. Finish with glaze, coconut, sprinkles or any garnish you choose.

Let your imagination guide you and use ingredients you have available. This recipe is the basis of a delicious baked doughnut treat with our without fruit added.

Until next time,

Cheers!

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