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Glazed donuts with a raspberry glaze and a teaspoon

Raspberry Glazed Donuts

Raspberry Glazed Donuts
Course Dessert
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 8
Calories 142kcal


For the donuts

  • 140 g plain flour
  • 70 g caster sugar
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 125 ml buttermilk
  • 1 egg
  • 3 tbsp raspberry juice
  • 2 tbsp melted butter cooled
  • tbsp freeze dried raspberries optional

For the raspberry glaze:

  • 150 g icing sugar sifted powdered
  • 3 tbsp raspberry juice

For topping

  • 2 tbsp freeze dried raspberries


  • Make the donuts
  • Preheat the oven to fan-assisted 160C / 180C / 350F / gas 4 and lightly oil two 6 cup doughnut trays.
  • Mix together the flour, sugar, baking powder, vanilla and salt in a large bowl and set aside.
  • In a smaller bowl, combine the buttermilk, egg and raspberry juice before adding in the cooled melted butter and freeze dried raspberries if using.
  • Mix the wet ingredients into the dry ingredients and stir until just combined.
  • Using a spoon, add the batter into 8 doughnut cups until they are three quarters full.
  • Bake the doughnuts for 15 mins or until a toothpick comes out clean, remove them from the oven and let them cool in the pan before transferring them to wire rack to cool completely.
  • Make the glaze
  • Make the glaze when the doughnuts are cool. Add the icing sugar and 1 tbsp of raspberry into a bowl and whisk with a fork to combine.
  • Add another tbsp of raspberries as necessary so you end up with a thick but dip-able glaze.
  • Assemble the donuts
  • Dip the doughnuts into the glaze and allow the glaze, sprinkle on some freeze dried raspberries to set for 15 mins before serving.


Calories: 142kcal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 123mg | Potassium: 110mg | Sugar: 9g | Vitamin A: 145IU | Calcium: 51mg | Iron: 1mg