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Lemon and Raspberry Glazed Donuts

colleen jordanComment

Happy National Donut Day! To celebrate this fine (and I’m sure very official) holiday, we made some lemon and raspberry glazed mini donuts to celebrate! Since we can't share donuts through the internet, we're sharing the recipe here today!

To make these donuts, I first thought about what would be a fun and summer-y sort of flavor, and lemon and raspberry fit that bill. Mini donuts are a lot of fun to eat and share, and they only take about 5 minutes per batch to bake. While it is an easy recipe to follow, making donuts can get messy (I found myself covered in raspberry glaze at one point while making these!), so wear an apron. We adapted our recipe from Wilton's Lemon Baked Cake Donut Recipe. This recipe makes about 5 dozen mini donuts. 


Lemon and Raspberry Glazed Donuts

For the donuts:
2 cups cake flour, sifted
3/4 cup granulated sugar
2 teaspoons baking powder
1 tablespoon grated lemon zest (one whole lemon)
1 teaspoon salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 tablespoons butter, melted
Non-stick spray or butter to coat the pan

For the raspberry glaze:
1/2 cup raspberries, fresh or frozen (thawed)
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract (or raspberry liqueur)
Sprinkles (optional)

To make the donuts:
1. Start by preheating the oven to 425º F (and butter or spray your donut pans with nonstick cooking spray.
2. In a medium bowl or the bowl of a stand mixer, sift together your dry ingredients (flour, baking powder, and salt). 
3. Add buttermilk, eggs, butter, and lemon zest to your flour mixer. Mix or beat until just combined. 

4. Fill each mini donut cavity about 1/2 full. To make this step easier, I spooned the batter into a plastic bag and cut the tip of the bag to pipe the batter into the mold.
5. Bake for 4-6 minutes. Let cool in the pan for a few minutes before removing. Let donuts cool on a wire rack before glazing.

To make the glaze:
1. In a blender or food processor, blend raspberries to make a puree. Place puree in a fine mesh sleeve over a bowl to catch the juice. Discard the seeds.
2. Add powdered sugar and vanilla or raspberry liqueur to the raspberry puree. Whisk or blend until smooth.
3. Once donuts have cooled, pipe glaze over the donuts or dip the tops into the glaze. After you glaze your donuts, add sprinkles if you would like. Let the glazed donuts set for 15 minutes before serving.

Once you’ve finished making your donuts, serve with iced coffee and enjoy! Bon appetit!