Baked Raspberry Donuts with Fresh Glaze and Filling

👩‍🍳 Instructions

1. 1

   Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly grease and flour a 12-cavity donut pan (or two 6-cavity pans).
2. 2

   Combine Dry Ingredients: In a large bowl, whisk together the flour, ¾ cup granulated sugar, baking powder, baking soda, and salt.
3. 3

   Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, egg, melted butter, vanilla extract, and lemon zest until well combined.
4. 4

   Mix Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
5. 5

   Pipe into Pan: Transfer the batter to a piping bag (or a large Ziploc bag with a corner snipped off). Pipe the batter evenly into the prepared donut cavities, filling each about two-thirds full.
6. 6

   Bake Donuts: Bake for 10-12 minutes, or until the donuts are lightly golden and spring back when gently touched. A toothpick inserted should come out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. 7

   Make Raspberry Filling: While donuts cool, combine 1 cup raspberries, 2 tbsp granulated sugar, and 2 tbsp water in a small saucepan. Bring to a simmer over medium heat, mashing berries. In a small bowl, whisk 1 tbsp cornstarch with remaining 1 tbsp water to create a slurry. Stir slurry into simmering raspberries; cook for 1-2 minutes until thickened. Strain through a fine-mesh sieve into a clean bowl, pressing solids. Let cool completely.
8. 8

   Make Raspberry Glaze: Puree ½ cup fresh raspberries in a small food processor or blender until smooth. Strain through a fine-mesh sieve to remove seeds. In a medium bowl, whisk together the powdered sugar, 2-3 tbsp strained raspberry puree, 2 tbsp milk, and ½ tsp vanilla extract until smooth and pourable. Add more milk or powdered sugar as needed to reach desired consistency.
9. 9

   Fill Donuts: Once donuts are completely cool and filling is cool, transfer filling to a piping bag fitted with a small round tip. Insert tip into the side of each donut and gently squeeze to fill.
10. 10

    Glaze Donuts: Dip the top of each filled donut into the raspberry glaze, allowing excess to drip off. Place back on the wire rack and let the glaze set for 15-20 minutes before serving.