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.