These fluffy baked doughnuts are so easy to make and perfect for Valentine’s Day (or hey, any day that you need some pink doughnuts!). While I love fried doughnuts, this baked doughnut recipe contains no yeast and still give that great doughnut flavour.
Tell me more about these doughnuts!
- Flavour: these baked doughnuts are made with vanilla and nutmeg, giving a clean flavour that doesn’t overwhelm the frosting. The raspberry frosting is nice and tart with the lemon juice and not too sweet.
- Texture: these cake doughnuts are similar to old-fashion cake doughnuts – moist but not too dense and super soft. The raspberry doughnut glaze is silky smooth and dries down after 20 minutes.
- Ingredients: You’ll probably have all the ingredients already! These baked doughnuts don’t need yeast and instead rise with baking soda and baking powder. You can also use frozen raspberries for the glaze if you don’t have fresh ones. And finally, you’ll need lots and lots of sprinkles!
- Time: These doughnuts are super quick to make! There is about 20 minutes of prep needed, and another 20 minutes to let the frosting dry on the doughnuts. Make sure that your doughnuts are completely cooled before you apply the glaze or it will melt off.
- Ease: Because these doughnuts are baked and not fried, they are an easy recipe for beginners.
How to get a thick glaze
The first time I made a doughnut glaze, the whole thing just poured straight off the doughnut. Not the Homer Simpson-esque doughnut I was going for! Here are a few tips on getting a thick frosting:
- Make sure the doughnut is completely cool before you put the frosting on. If you don’t follow this, the glaze is going to melt right off.
- Cook down the raspberries until the fruit dissolves. I recommend taking a heatproof spatula and pressing the fruit against the sides to help remove the juice. If you don’t cook the raspberries down enough, you won’t have much juice to use and your glaze won’t be as bright.
- Add icing sugar a bit at a time. Depending on the brand of sugar you use, you might need to add more or less. I recommend adding it to the raspberry juice a spoonful at a time to get the right consistency.
- Test it out! Take the back of a spoon and dip it into the glaze. This will give you an idea if the glaze it at the right consistency for you.
Frequently Asked Questions
I melt butter in the microwave before using a pastry brush to liberally brush the doughnut pan. If your pan is for 6 doughnuts, make sure that you brush it again with the butter when you bake the next 6.
The easiest way I’ve found is pouring the batter into a ziplock bag and snipping one corner of the bag. You can then pipe the batter straight into the pan!
Keep these doughnuts in an airtight container and they should keep fresh for 2 days, after that they’ll get a bit stale. You can freeze the doughnuts unfrosted.
Here are a few ways you can mix up this recipe.
- To make chocolate doughnuts, take out 60 grams of the flour and replace with 60 grams of cocoa powder.
- To make a strawberry glaze, swap out the raspberries for strawberries! The colour might not be as bright as the raspberries.
- If you want powdered doughnuts, put still warm doughnuts into a bowl of powdered sugar and make sure they’re completely covered.
- Swap out the vegetable oil for coconut oil
Love baking doughnuts? Try these!
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Baked Vanilla and Raspberry Doughnuts
- Doughnut Pan
- 57 grams unsalted butter ¼ cup
- 57 grams vegetable oil ¼ cup
- 100 grams granulated sugar ½ cup
- 53 grams light brown sugar ¼ cup
- 2 eggs
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp ground nutmeg
- ½ tsp kosher salt
- 2 tsp vanilla extract
- 319 grams flour 2 ⅔ cup
- 226 grams milk 2 cups
- 120 grams raspberries 1 cup
- 2 tbsp lemon juice
- pinch kosher salt
- ½ tsp vanilla extract
- 180 grams powdered sugar 1 ½ cup
- Preheat the oven to 425°F/220°C. Grease a doughnut pan.
- In the bowl of a stand mixer with the paddle attachment, beat the butter, vegetable oil and sugars together until smooth, about 2-3 minutes. Add the eggs and beat to combine.
- Add in the baking powder, baking soda, salt, nutmeg and vanilla and beat again to combine.
- Pour the flour into the batter alternatively with the milk, starting and ending with the flour. You'll know the batter is ready when a spatula leaves a deep furrow when you pull it through the batter.
- Pipe the batter into the doughnut pan, filling it up almost to the top and leaving about ¼ inch.
- Bake the doughnuts for 10 minutes. They should be a light golden colour and spring back when you touch them. Let them cool in the pan for 5 minutes before taking them out and letting them cool on a rack.
Make Raspberry Glaze
- In a small saucepan, cook the raspberries on a medium heat until the fruit begins to break down. While the berries are cooking, use a heatproof spatula to press the berries against the sides of the saucepan. Let the mixture boil for about 3 minutes.
- Take a heatproof bowl and pour the raspberry juice through a fine-mesh sieve to remove the seeds. Let it cool.
- In the same bowl, whisk together the raspberry juice, salt, vanilla and lemon juice. Pour in the icing sugar bit by bit until you have the consistency you want.
- Dip each cooled doughnut into the glaze, let dry for 20 minutes.