Baked Raspberry Donuts

These are oven-baked, extra fluffy, and filled with sweet raspberries. Before baking in the oven, they are sprinkled with a scrumptious sugar streusel. This recipe uses fresh raspberries and makes six donuts total.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, add white sugar, flour, and butter. Mix together with a fork or fingertips. The streusel is ready when the mixture looks like coarse sand and there are bigger and smaller pieces of butter. Set aside in the fridge while you make the donuts.

Step 2

Preheat the oven 350°F/180°C and grease a 6 donut pan with oil. Set aside.

Step 3

In a large bowl, whisk together vanilla, sour cream, egg, and butter.

Step 4

Add in the brown sugar and whisk.

Step 5

Add the flour, baking powder, and salt and fold in gently using a spatula until no dry streaks appear. Do not over-mix!

Step 6

Place batter in a large plastic bag and cut off about ½” from the tip. Divide donut batter evenly between all 6 donuts.

Step 7

Gently press fresh 4-5 fresh raspberries evenly into each donut. Then top off by sprinkling with streusel.

Step 8

Bake for 18-20 minutes. You’ll know it’s ready when you push on the donuts and they spring back in the pan.

Step 9

Cool for 2-3 minutes before gently running a knife around the donuts, popping them out of the pan, and placing on a cooling rack. Once slightly cooled, dust with icing sugar (optional).

Step 10

Enjoy! I like to eat these donuts warm. They are best served day of!

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