Healthy Fresh Fruit Donuts

These Oven-Baked Raspberry Donuts strike a wonderful balance between decadence and airiness. Juicy raspberries get mixed into a soft, vanilla-infused batter that turns out incredibly fluffy and moist when baked. Each donut comes topped with a bright raspberry frosting that adds just enough sweetness while showcasing the berries' natural tang. Because they're baked not fried, you'll enjoy all the pleasure of homemade donuts without the heaviness of traditional ones. They work beautifully for morning meals, weekend gatherings, or afternoon snacks.

I made these for a Sunday get-together last week. Even folks who swear by fried donuts couldn't help but comment on how airy and tasty they were. The trick lies in handling the batter gently and using fresh berries whenever you can.

Key Ingredients Breakdown

• All-purpose flour: Gives that soft, cake-like consistency
• Fresh raspberries: Add real flavor and juiciness
• Good vanilla extract: Brings out the berry flavors
• Full-fat milk: Helps create the right donut texture

Your choice of raspberries really matters here. During summer when they're at their best, I buy extra and pop them in the freezer so I can whip up these donuts any time of year.

Step-by-Step Cooking Guide

Step 1:

Warm oven to 350°F. Mix flour, baking powder, baking soda, salt, and cinnamon together. In another bowl, beat sugar and eggs until fluffy, then add milk, melted butter, and vanilla. Lightly combine wet and dry ingredients just until they come together.

Step 2:

Gently mix fresh raspberries into the batter, trying not to break them. Put mixture in a piping bag or plastic bag with corner cut. Fill greased donut pan holes about ¾ full.

Step 3:

Bake for 15-20 minutes until golden and a toothpick comes out clean. Let cool in the pan for 5 minutes before moving to a cooling rack.

Step 4:

For the topping, blend raspberries and strain them. Mix with powdered sugar, vanilla, and enough milk to get the thickness you want.

Step 5:

When donuts are totally cool, dip tops into the glaze and put on rack to firm up for 10 minutes.

Pin it

My mom always told me to let the frosting harden completely before stacking or putting donuts away. That way, they won't stick together and the topping stays pretty.

Keeping Them Fresh

Keep unglazed donuts in a sealed container for up to 3 days on your counter. They'll stay good in the freezer for about 2 months. Add the glaze when you're ready to eat them. For ones you've already glazed, store them flat so the topping doesn't get messed up. Let frozen donuts thaw all the way before adding glaze. Don't stick them in the fridge though - they'll dry out faster that way.

Pin it

Tasty Pairing Ideas

Show off your donuts on a multi-level stand for extra wow factor. Enjoy them while the glaze is still a bit warm for the best texture. For morning gatherings, put them next to some fresh berries and whipped cream. As an after-dinner treat, try them with a scoop of vanilla ice cream or some tangy lemon curd. You might want to offer both glazed and plain versions to suit different sweetness preferences.

Quick Fixes for Common Problems

If your donuts turn out heavy, your baking powder might be old or you mixed too much. Glaze too runny? Just add more powdered sugar bit by bit. Too thick? Add tiny splashes of milk until it's right. Berries sinking? Try coating them in flour before mixing them in. To stop sticking, make sure you grease the pan really well, especially those middle posts.

Do-Ahead Options

Mix your dry ingredients and get your glaze stuff ready up to a day before. Add the wet stuff right before baking. For parties, bake your donuts early in the day and put the glaze on just before guests arrive. Keep your glaze covered and give it a stir if it separates. Always have some extra berries on hand to adjust your glaze if needed.

Batch Adjustments

When making twice as many, measure everything exactly but work in smaller batches if you don't have enough pans. As you make more, keep folding gently so you don't smash all those berries. For big batches, make your glaze in smaller amounts so it doesn't set too fast. It helps to have several cooling racks ready when you're making lots at once.

Pro Kitchen Advice

• Keep an eye on your donuts during the last few minutes of baking - they can turn from perfect to too dark really fast
• Make sure they're totally cool before adding glaze or it'll just run off

Pin it

I've learned from making these donuts that taking your time with mixing and cooling really pays off in texture. When you treat basic ingredients with care, you end up with something truly amazing.

Frequently Asked Questions

→ What's better about baking these?

It's healthier, more convenient, and less messy. Still comes out soft and cake-like.

→ Can I swap fresh with frozen raspberries?

Sure, but drain thawed frozen ones first. Fresh usually has a better texture.

→ Do I really need a donut pan?

Yes, for the right look. Mini bundt pans are an okay substitute.

→ What’s the best way to store them?

Keep at room temp for 2 days or in the fridge up to 5. They’re yummiest fresh.

→ Are they freezer-friendly?

Yes, freeze before glazing for up to 2 months. Defrost, then glaze before munching.