sarah
Raspberry Buttermilk Mini Donut
In this recipe, the unique flavors of both raspberries and buttermilk combine to make one exceptional mini donut.
This recipe starts with the traditional buttermilk donut and adds a handful of sweet raspberries to the batter to create that wonderful balance of sweet and tangy.
Then for good measure, you top these babies off with a healthy dose of raspberry icing! Delicious!
INGREDIENTS
- 11⁄3 cups all purpose flour, sifted
- 2 teaspoons baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1 large egg
- 1⁄2 cup granulated sugar
- 1⁄2 cup sour cream
- 1⁄4 cup vegetable oil
- teaspoon vanilla extract
- 3⁄4 cup buttermilk
- 1⁄2 cup raspberries, chopped
FOR ICING
- 11⁄2 cups powdered sugar
- 1⁄4 cup raspberries
How to make
- If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
- In a small bowl, sift together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a medium bowl, whisk together egg and sugar. Then add sour cream, oil, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour mixture, alternating with the buttermilk, stirring until there are no large lumps. Carefully fold in chopped raspberries.
- If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and let cool completely.
- If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean.
- Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
- Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a food processor or blender, purée together powdered sugar and raspberries until smooth icing forms.
- Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately; donuts can be stored in an airtight container for up to 1 day but are best served fresh.
