Raspberry Rebel Baked Doughnuts
This variation on the classic deep-fried doughnut is a fun and safer way to make them with the family. They are also fun to ice, with delicious mashed raspberry icing, and decorate once cooled. We’ve added raspberry and lemon flavours here, but you use orange or lime zest too. You will need to buy a doughnut baking tray for this recipe.
15 minutes
Serves 6 people
Ingredients
- Vegetable oil for greasing
- 100g plain flour
- 1 teaspoon baking powder
- A pinch of table salt
- 2 heaped tablespoons freeze dried raspberries, crushed (optional)
- 1 'Big N Free' Free Range Ethical Egg
- 40g caster sugar
- 60ml milk
- The zest of 2 lemons, plus 2 tablespoons juice
- 1 teaspoon vanilla paste
- 50g raspberries, plus a handful to use for decorating
- Icing sugar
- Sprinkles, freeze dried raspberries or coconut flakes to decorate
Method
- Pre-heat the oven to 160C/140C fan.
- Lightly grease the doughnut tin and place to one side.
- In a bowl, mix together the flour, baking powder, salt and crushed freeze-dried raspberries (if you are using these for decoration).
- In a large bowl, whisk together the egg and sugar until light and fluffy then whisk in the milk, lemon zest, juice and vanilla paste until just combined.
- Fold the dry ingredients into the wet using a spatula.
- Crumble in the fresh raspberries and fold in until just combined.
- Spoon the mixture into a piping bag fitted with a plain nozzle (if you have one) and pipe into the greased doughnut tray. Bake for 15 minutes for regular sized doughnuts and slightly less (around 12 minutes) for smaller doughnuts.
- Remove when golden and risen, and allow to cool completely on a rack.
- Meanwhile, make the icing. Place the remaining raspberries in bowl and mash with a fork.
- Strain the juice (and a little of the pulp if you wish) into a bowl and stir in enough icing sugar, one spoon at a time, to make a spreadable icing.
- Once the doughnuts have cooled, spoon the icing over the doughnuts, sprinkle over your toppings and allow to set.
