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Raspberry Cake Doughnuts with Raspberry Glaze

  • Author: Mary
  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour
  • Yield: 6 1x

Ingredients

Units Scale
  • 1/3 cup granulated sugar
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp of salt
  • 1/3 cup plain yogurt or sour cream (I used Chobani Nonfat Plain Greek Yogurt)
  • 1 large egg
  • 1 Tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/3 cup raspberries, chopped
  • vegetable oil for frying, about 1 quart
  • 1 1/2 cups powdered sugar, sifted
  • 1/8 cup raspberries, mashed

Instructions

  1. Sift the sugar, flour, baking powder, and salt together.
  2. In a separate bowl, whisk together the yogurt, egg, melted butter, and vanilla.
  3. Combine wet and dry ingredients, mixing until it almost comes together in one ball. Gently incorporate the raspberries. You may need to use your hands, and the dough might not feel 100% together (it will resemble biscuit dough). Dough should not be sticky.
  4. Wrap the dough in plastic wrap, and refrigerate for 30 minutes.
  5. In a heavy pot, heat the oil to 360-365 F.
  6. When the dough is ready, roll it out ½-3/4″ thick. Using two different sized biscuit cutters, cut out the doughnuts and doughnut holes.
  7. In batches, so as not to crowd, fry the doughnuts. They should take about 1 minute per side, doughnut holes taking about 1 minute total. Remove from the oil and set on a paper towel to dry.
  8. In a small bowl, whisk together the powdered sugar and mashed raspberries. Mix until completely smooth.
  9. When the doughnuts have cooled significantly, dip them into the glaze.
  10. Enjoy immediately, or freeze for future consumption.

Find it online: https://thekitchenpaper.com/raspberry-cake-doughnuts-with-raspberry-glaze/