Baked Raspberry & White Chocolate Donuts Recipe!

Hello lovelies,

One of my favourite bakes to create at the moment is a baked donut.

I don’t know what it is about them but I throughly enjoy everything about making them. From the idea, to the process of prepping, to baking and then decorating – every single stage brings me great joy.

So, I don’t think you’ll ever guess what bake I’m sharing with you today… yup, another baked donut and BOY, they don’t get better than this!

There are plenty of flavour combinations I could have used for today’s baked donuts but there was one in particular combo that kept calling my name, raspberry & white chocolate. And quite frankly, it was the best decision I’ve made because these were next level good.

Raspberry and white chocolate are a well known and very much loved combination in the baking world so it just felt right adding them to create my baked donut recipe.

Let’s just say, you are going to LOVE these, I have no doubt. I don’t feel I need to say much more…

So, if these donuts have caught your eye and got you wanting more, you know the drill. Keep on scrolling below and you’ll find the recipe.


Category: Sweet Treat

Servings: 18

Prep Time: 10 Minutes

Bake Time: 10-12 Minutes

Decorating Time: 25 Minutes

Overall Time: 1 Hour


Ingredients You Need For The Donuts:

  • 57g Of Unsalted Butter
  • 57g Of Vegetable Oil
  • 100g Of Granulated Sugar
  • 55g Of Light Brown Sugar
  • 2 Large Eggs
  • 1.5tsp Of Baking Powder
  • 1/4tsp Of Bicarbonate Of Soda
  • 320g Of Plain Flour
  • 2tbsp Of Vanilla Bean Paste / Extract
  • 225ml Of Whole Milk
  • 150g Of White Chocolate Chips

Ingredients You Need For The Raspberry Glaze:

  • 150g Of Fresh Or Frozen Raspberries (Defrosted)
  • 180g Of Icing Sugar

Ingredients You Need For Decoration:

  • 40g Of White Chocolate
  • 20g Of Freeze-Dried Raspberries

How To Make The Donuts:

  • Firstly, gather together your equipment and ingredients, grease the donut tin well with butter and preheat the oven to 220C / 200C Fan / Gas Mark 5.
  • Secondly, in a large bowl using an electric whisk, beat the 57g of unsalted butter, 57g of vegetable oil, 100g of granulated sugar and 55g of light brown sugar together until smooth.
  • Next, add the 2 large eggs and beat again to combine.
  • Now, add in the 1.5tsp of baking powder, 1/4tsp of bicarbonate of soda and 2tbsp of vanilla bean paste and beat again to combine.
  • Pour the 320g of plain flour into the batter alternatively with the 225ml of whole milk, making sure you start and end with the flour.
  • Once the flour and milk has been added, fold in the 150g of white chocolate chips.
  • Add the donut batter into a piping bag and pipe the batter into each of the donut rings in the donut tin, filling up 3/4 of the way.
  • Place the donuts into the oven and bake for 10-12 minutes, until light golden in colour and spring back when you touch them.
  • When baked, remove from the oven and allow to cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely.

How To Make The Raspberry Glaze:

  • Once your donuts have completely cooled, it’s time to decorate.
  • In a small bowl, add 180g of icing sugar and set aside.
  • Next, in a blender, add 150g of raspberries and blast them into a puree.
  • When the puree is made, strain the puree through a sieve into the bowl with the icing sugar (TIP: you may need to use the back of a spoon to help strain the raspberry puree into the bowl).
  • Once strained, mix the icing sugar and the raspberry puree together until no lumps remain.
  • (TIP: if you feel your icing is too thin, add another teaspoon of icing sugar and continue doing so until you reach your desired thickness. if too thick, add a little dash of lemon juice to loosen until you’ve reached your desired thickness).
  • Now, dip the front of the donut into the raspberry icing until coated, then carefully place onto a wire rack.
  • When you’ve dipped all the donuts, set aside to allow the icing to harden.

How To Decorate:

  • Once the icing has hardened it’s time to decorate.
  • In a microwavable bowl, add the 40g of white chocolate, place the bowl into the microwave and in 20 second blasts, blast the chocolate until fully melted.
  • When melted, remove from the microwave and immediately transfer the melted chocolate into a small piping bag. Snip the very tip of the piping bag off and drizzle the chocolate over one half of the donut.
  • Finally, once all the chocolate has been drizzled, sprinkle some freeze dried raspberries over the chocolate and sit to one side to allow the chocolate to harden. Then, serve.

That’s your Baked Raspberry & White Chocolate Donuts prepared, baked and decorated, ready for you to enjoy!


Notes:


I’m sorry, but if these donuts aren’t calling your name, I don’t know what is.

What I love about baked donuts is how incredibly quick & easy they are to make and they without a doubt give the ultimate satisfaction with every single bite.

Let me know in the comments below if you make these donuts yourself and if you do, what your thoughts are on them. Do you too love the raspberry & white chocolate combination? Do you love these donuts?

Sending you all tons of love & hugs as always,

Elle xo

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