Can I make baked raspberry donuts in advance and how should I store them?

Yes, baked raspberry donuts can be made up to one day in advance. Store them in an airtight container at room temperature to keep them soft and fresh. Avoid refrigerating unless your kitchen is very warm, as refrigeration can dry out the donuts. If you want to make them earlier than a day, freezing is an option—wrap them tightly in plastic wrap and place in a freezer-safe bag, then thaw at room temperature before serving. Apply any glaze or frosting just before serving for the best texture.

What can I use instead of freeze-dried raspberries in this donut recipe?

Fresh or frozen raspberries can be used as substitutes for freeze-dried raspberries. If using frozen, thaw them fully and drain excess moisture to avoid sogginess. Fresh raspberries provide good flavor but may not deliver the same intense color or concentrated taste as freeze-dried. Alternatively, strawberries or blackberries can be used if you want a different berry flavor while maintaining a similar texture in the donuts.

How can I adjust the sweetness of baked raspberry donuts?

The recipe is usually lightly sweet to highlight the tartness of raspberries. If you prefer a sweeter donut, increase the sugar amount from the original quantity to about ½ cup. You can also add a drizzle of honey or maple syrup for natural sweetness. Keep in mind that changing sweetness may slightly alter texture, so avoid over-sweetening which can make the donuts dense.

Are these baked raspberry donuts suitable for a gluten-free diet?

Yes, you can make gluten-free baked raspberry donuts by substituting all-purpose flour with a gluten-free self-rising flour blend. Be sure to use a blend that contains xanthan gum or another binding agent to maintain the donut’s structure. The baking time and texture may vary slightly, so monitor the donuts closely and test doneness with a toothpick.

Can I double the donut recipe and how do I bake them efficiently?

You can double the recipe, but be prepared to either bake in batches or have multiple donut pans ready. Donut pans typically bake 6–12 donuts at a time depending on size. If doubling, divide the batter evenly and bake in two rounds for even cooking. Overcrowding the oven or baking too many pans at once can result in uneven heat distribution and affect texture.

Baked Raspberry Donuts Recipe – Soft, Fruity Treats Made Easy

Name: Raspberry Donuts Baked to Perfection – Easy Recipe for Soft, Fruity Treats
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Cuisine: American
Ingredients: 1 cup (120g) all-purpose flour (or gluten-free cup-for-cup flour); ⅓ cup (67g) granulated sugar; 1 teaspoon baking powder; ¼ teaspoon salt; ⅓ cup (80ml) milk or plain whole-milk yogurt (dairy-free milk substitute optional); 2 tablespoons (28g) melted butter (or coconut oil); 1 large egg, lightly beaten; 1 teaspoon pure vanilla extract; ½ cup (about 60g) chopped fresh raspberries; 1 tablespoon freshly grated lemon peel; ¼ cup (60g) plain whole-milk yogurt; 2 tablespoons (15g) powdered sugar; 1 cup (120g) powdered sugar; 2 tablespoons (30ml) raspberry purée; 1 teaspoon vanilla extract

Description

🍩 Delight in these baked raspberry donuts that offer a soft, fruity treat without the hassle of deep frying.
🥄 Fluffy and light, these donuts pair fresh raspberries with a touch of lemon zest for an extra burst of flavor.

Ingredients

Scale

1 cup (120g) all-purpose flour (or gluten-free cup-for-cup flour)
⅓ cup (67g) granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup (80ml) milk or plain whole-milk yogurt (dairy-free milk substitute optional)
2 tablespoons (28g) melted butter (or coconut oil)
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
½ cup (about 60g) chopped fresh raspberries
1 tablespoon freshly grated lemon peel

Optional Yogurt Frosting:
¼ cup (60g) plain whole-milk yogurt
2 tablespoons (15g) powdered sugar

Optional Raspberry Glaze:
1 cup (120g) powdered sugar
2 tablespoons (30ml) raspberry purée
1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and grease a donut pan with nonstick spray.
2. In a bowl, combine flour, sugar, baking powder, and salt.
3. Add milk or yogurt, melted butter or coconut oil, egg, and vanilla extract. Stir gently until just combined.
4. Carefully fold in chopped raspberries and lemon zest to avoid breaking berries.
5. Divide batter evenly into 6 donut pan cavities (about 3/4 full).
6. Bake for 14-16 minutes or until a toothpick inserted comes out clean.
7. Let donuts cool in the pan for 2-5 minutes before transferring to a wire rack to cool completely.
8. For yogurt frosting, mix yogurt and powdered sugar and pipe onto cooled donuts.
9. For raspberry glaze, whisk powdered sugar, raspberry purée, vanilla, and milk (add milk gradually) until smooth and drizzle over cooled donuts. Let glaze set.

Notes

🍋 Zest lemon with a fine microplane to avoid bitter pith.
🔪 Cut raspberries with kitchen shears for even distribution.
🧁 Use a piping bag or ziplock bag to fill the donut pan easily.

Prep Time: 10 minutes
Cooling Time: 5 minutes
Cook Time: 16 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 155
Sugar: 12g
Sodium: 105mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg

Keywords: Raspberry Donuts, Baked Donuts, Fruity Treats, Easy Dessert