Baked Raspberry Donuts

Baked Raspberry Donuts are a delightful treat that combines the sweetness of raspberry jam with a soft, fluffy donut base. These donuts are not only easy to make but also healthier since they are baked instead of fried. Enjoy them warm with a drizzle of icing or dusted with powdered sugar.

Why Make This Recipe

Making Baked Raspberry Donuts is a great way to satisfy your sweet tooth without the guilt of frying. They are fun to prepare, perfect for breakfast or a snack, and a hit at any gathering. The combination of raspberry jam and light donuts creates a delicious flavor that everyone will love.

this recipe

How to Make Baked Raspberry Donuts

Ingredients

• 1 cup (240mL) lukewarm water (“body temperature” *see notes)
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 6 tablespoons (90g) unsalted butter, melted and cooled
• 3 to 4 cups (360g-480g) all-purpose flour, plus more to knead and shape
• 1/4 cup (50g) granulated sugar
• 2 & 1/4 teaspoons instant yeast **see notes for using active dry
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 2/3 cup raspberry jam
• 1 cup (130g) powdered sugar (plus more for dusting on top if desired)
• 2 teaspoons raspberry jam
• 1 to 2 tablespoons water

Directions

Make the raspberry donuts:

1. In a large bowl, whisk together water, egg, vanilla, and butter to combine.
2. Add in 2 cups of flour (to start), sugar, yeast, and salt. Mix together until you have a very sticky mixture.
3. Add in another cup of flour and mix until the mixture starts to come together into a rough dough. Add more flour if needed until it starts coming together into a ball.
4. Knead the dough either directly in the bowl or on a lightly floured work surface, adding flour as needed to keep the dough from sticking, until it’s smooth and elastic. If you poke the top of the dough, it should spring back.
5. Shape the dough into a ball and place it back into your bowl. Brush 1 tablespoon of oil on top of the dough to help prevent skin formation on top.
6. Cover the dough with plastic wrap or a lint-free tea towel. Set aside in a warm place to rise for about 45 to 60 minutes or until about doubled in size.
7. Uncover the risen dough and punch it down to release the air. Place it onto a lightly floured cutting board or work surface and divide it into 8 equal portions (or 12 for smaller donuts).
8. Roll each portion of dough into a smooth ball and arrange on your parchment-lined baking sheet at least 3 inches apart. 8 larger donuts should fit on an extra-large baking sheet, but you may need 2 sheets if making 12 donuts.
9. Cover the dough balls and set aside for another 30 to 45 minutes or until about doubled in size.
10. Uncover the dough and use a tiny jar to press an indent into the centers of the buns, going about halfway down – take care not to pierce through the bottom of the bun or the filling will leak out. If you don’t have a small jar, you can use any similarly sized cup or even your thumb – just make sure to leave a little border to keep the filling in place in the middle.
11. Fill the indents with about 1 teaspoon of jam or until it reaches just below the top of the indent.
12. Bake the filled donuts in the center of your preheated oven for 15 to 20 minutes or until the jam is bubbly and the edges are golden brown.
13. Set aside the baked donuts to cool slightly to room temperature.

Make the raspberry icing:

1. In a medium bowl, whisk together powdered sugar, jam, and 1 tablespoon of water until smooth and pourable. If the icing is too thick, thin it out with a splash more water. If it’s too thin, add more powdered sugar.
2. Drizzle the icing over the warm donuts. Lightly dust the tops with powdered sugar if desired before enjoying. These are best served warm or at room temperature.

How to Serve Baked Raspberry Donuts

Serve these donuts warm or at room temperature. They can be enjoyed as is or topped with powdered sugar and a drizzle of raspberry icing for added sweetness.

How to Store Baked Raspberry Donuts

Store any leftovers in an airtight container at room temperature for up to two days. For longer storage, place them in the refrigerator and consume within a week. You can also freeze them for up to a month; just reheat them before serving.

Tips to Make Baked Raspberry Donuts

• Ensure your water is lukewarm; too hot can kill the yeast, and too cold will not activate it.
• Don’t skip the rising time; it’s essential for a light and fluffy texture.
• If you want a stronger raspberry flavor, add more jam to the filling.

Variation

You can try using other fruit jams or preserves, such as strawberry or blueberry, for a different flavor profile.

FAQs

1. Can I use active dry yeast instead of instant yeast?
   Yes, you can use active dry yeast. Just make sure to activate it in warm water before adding it to the mixture.

2. What can I do if the dough is too sticky?
   If the dough is too sticky, gradually add more flour until it reaches a manageable consistency.

3. Are these donuts gluten-free?
   You can use gluten-free flour to make a gluten-free version of these donuts, but the texture may vary slightly.