Baked White Chocolate Raspberry Donuts
  • 1¼ cup flour 1 tsp baking powder
  • ½ tsp baking soda
  • ⅛ tsp salt
  • ½ cup white granulated sugar
  • 1 egg
  • ½ cup buttermilk
  • 2 Tbsp melted butter 1 tsp vanilla
  • 4 oz raspberries
  • 1 tsp lemon juice
  • 1 tsp vanilla 2
  • Tbsp white granulated sugar
  • 10 oz white chocolate melts Heart sprinkles (optional)
  1. Combine raspberries, lemon juice, vanilla and sugar in a small sauce pot over medium heat. Smash berries and stir well. Cover and simmer for a couple of minutes. Take off heat and cool mixture a little. (You will get about ⅓ cup of raspberry sauce.)
  2. Preheat oven to 350 and grease a donut pan.
  3. In a large mixing bowl, whisk egg, sugar, buttermilk, melted butter, raspberry sauce and vanilla together until smooth.
  4. Sift in all dry ingredients and whisk until all incorporated.
  5. Pour batter into a piping bag.
  6. Cut the tip the piping bag, leaving only about ½ inch opening.
  7. Squeeze batter into the donut cups of the pan, filling them. Make sure there is an even amount of batter all around.
  8. Bake for 10-11 minutes and cool on the wire rack until they can be handled.
  9. Melt white chocolate melts according to the package instructions, in a shallow bowl. Dip tops of donuts into white chocolate and sprinkle with heart sprinkles. Let donuts cool completely while chocolate sets.
Recipe by The 36th AVENUE at