Baked Raspberry Donuts

4.96 from 25 votes

These Baked Raspberry donuts with raspberry glaze and fresh raspberry filling have an exceptionally moist texture, delicious raspberry flavor, and an easy yet impressive decoration that will impress everyone.

Prep Time30

Cook Time30

Waiting time30

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Calories: 263kcal

Author: Katalin Nagy

Equipment

Ingredients

For the Baked donuts

70 g Unsalted butter room temperature
70 g Granulated sugar
½ teaspoon Vanilla extract
1 teaspoon Rosewater Optional. Please note that rose water is not the same as rosewater extract. See more info above at the Ingredient notes section.
2 Eggs room temperature
70 g All purpuse flour
½ teaspoon Baking powder
Pinch of salt
24 pieces Raspberry fresh or frozen. 4 pieces per donut

For the natural pink glaze

150 g Callebaut White Chocolate (callets) use high quality white chocolate
25 g Raspberry puree without seeds
50 g Heavy Cream 36% fat content
small amount of rosewater Please note that rose water is not the same as rosewater extract. See more info above at the Ingredient notes section.
15 g Unsalted butter room temperature

For the deocration

Callebaut White Chocolate (callets) melted
Rosepetals
Freezed dried raspberry

Metric - US Customary

Instructions

Make the Baked Raspberry Donut

Heat oven to 175 C / 347 F.
Prepare your Silikomart donut mold.
Cream butter and sugar for 3-5 minutes until it becomes pale, then add eggs, one at a time. Do not overbeat. Fold in vanilla and rosewater.
Sift in flour, salt, and baking powder and fold just until well combined with the help of a rubber spatula.
Pipe the donut batter into the Silikomart Donut mould. Place 4 raspberries into each.
Bake for 25 minutes or until a toothpick inserted comes out clean.
Let the donuts chill in the fridge before glazing.

Glaze

Chop chocolate into small pieces, or use Callebaut WhiteChocolate (callets).
Hand blend raspberry into puree and get rid of the seeds with the help of a sieve.
Heat cream and raspberry mixture in a saucepan over medium heat just until simmering.
Pour warm cream and raspberry mixture over the chocolate, let them set for a minute until chocolate gently melts then stir or blend together.
Add in rosewater and butter and blend again.
Use the glaze once it is cooled to about 27C / 81F.

Glazing the donuts

Before glazing the donuts make sure donuts are nice and chilled (5C / 41F) and the glaze is on the right temp (27C / 81F). Temperature is key to be able to glaze the donuts neatly, please check my tips above.
Hold the donut with your fingers and dip it into the glaze. Move the donut a bit for a few seconds then carefully remove it from the glaze. While still holding the donut with your fingers (facinng down), carefully remove any excess glaze from it with the help of your fingers on your other hand.
Let the glaze fully set at room temp or in case your kitchen is too warm, place it into the fridge.

Decoration

Gently melt a small amount of white chocolate in the microwave stirring every 30 seconds
Move melted white chocolate into a piping bag, make a very small hole on the piping bag and decorate each Donut. Make sure chocolate is not too runny, neither too solid, try the decoration first on a plate.
Further decorate with freeze dried raspberry and rose petals.
Store leftover donuts in an airtight container at room temperature or in the refrigerator for 1-2 days.

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
All ingredients for the donuts must be at room temperature to properly emulsify: eggs, butter, etc.
If using rosewater, use high-quality natural rosewater and start with a small amount.
For the glaze, use high-quality white chocolate that has close to natural taste and color.

TECHNIQUE NOTES:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking.
If not using a silicone baking mold, make sure to grease the tin before baking to avoid donuts stuck into the pan
Never glaze warm donuts. Make sure they are chilled.
For glazing donuts neatly, the temperature is key. Glazing should cool to an appropriate temperature that is not too runny, nor too thick. See detailed tips above.

Nutrition