raspberry cake doughnuts with

raspberry cake doughnuts with raspberry glaze

Apparently today is National Doughnut Day! How fitting! I’ve been hankering to form these all week, and hearing about this “holiday” gave me the right excuse to try to to it. Did you recognize that this isn’t just an arbitrary “food holiday” like “National Blueberry Muffin Day” but rather has some actual historical background? Even better. Not that i want more excuses to eat doughnuts.

These doughnuts started with an equivalent base as my lime cake doughnuts, but I overlooked the lime and added raspberries! YUM. it had been a touch of a multitude — I used frozen raspberries and had much stickier dough than last time. That said, they clothed wonderfully. and therefore the raspberry glaze isn't TO BE SKIPPED. I’m realizing my last three recipes have all been berry-centric desserty recipes. Hopefully you don’t mind. I certainly don’t.

Of course, I couldn’t resist the sprinkles. I swear they create everything taste better! That’s probably just illusion . Really, i really like sprinkles. I didn’t really discover them until recently (as in, I didn’t discover how AWESOME THEY ARE), and now i would like to place them on e.v.e.r.y.t.h.i.n.g.
Hopefully these delicious doughnuts are good half-marathon fuel. I’m getting to need all the assistance I can get tomorrow. are you able to say “underprepared” ten times fast? That’s me.


raspberry cake doughnuts with raspberry glaze
Author: Mary Prep Time: 45 mins Cook Time: 15 mins Total Time: 1 hour Yield: 6 1x


ingredients

⅓ cup sugar
1½ cup all-purpose flour
1 tsp leaven
¼ tsp of salt
1/3 cup plain yogurt or soured cream (I used Chobani Nonfat Plain Greek Yogurt)
1 large egg
1 Tbsp unsalted butter, melted
1 tsp vanilla
1/3 cup raspberries, chopped
vegetable oil for frying, about 1 quart
1½ cups granulated sugar , sifted
1/8 cup raspberries, mashed


instructions

1. Sift the sugar, flour, leaven , and salt together.
2. during a separate bowl, whisk together the yogurt, egg, melted butter, and vanilla.
3. Combine wet and dry ingredients, mixing until it almost comes together in one ball. Gently incorporate the raspberries. you'll got to use your hands, and therefore the dough won't feel 100% together (it will resemble biscuit dough). Dough shouldn't be sticky.
4. Wrap the dough in wrapping , and refrigerate for half-hour .
5. during a heavy pot, heat the oil to 360-365 F.
6. When the dough is prepared , roll it out ½-3/4″ thick. Using two different sized biscuit cutters, cut out the doughnuts and doughnut holes.
7. In batches, so as to not crowd, fry the doughnuts. they ought to take about 1 minute per side, doughnut holes taking about 1 minute total. Remove from the oil and assail a towel to dry.
8. during a small bowl, whisk together the granulated sugar and mashed raspberries. Mix until completely smooth.
9. When the doughnuts have cooled significantly, dip them into the glaze.
Enjoy immediately, or freeze for future consumption.