Apparently today is National Doughnut Day! How fitting! I’ve been hankering to make these all week, and hearing about this “holiday” gave me the perfect excuse to do it. Did you know 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 need more excuses to eat doughnuts.
These doughnuts started with the same base as my lime cake doughnuts, but I left out the lime and added raspberries! YUM. It was a bit of a mess — I used frozen raspberries and had much stickier dough than last time. That said, they turned out wonderfully. And the raspberry glaze is NOT 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 make everything taste better! That’s probably just wishful thinking. Really, I love sprinkles. I didn’t really discover them until recently (as in, I didn’t discover how AWESOME THEY ARE), and now I want to put them on e.v.e.r.y.t.h.i.n.g.
Hopefully these delicious doughnuts are good half-marathon fuel. I’m going to need all the help I can get tomorrow. Can you say “underprepared” ten times fast? That’s me.
- ⅓ cup granulated sugar
- 1½ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp of salt
- ⅓ cup plain yogurt or sour cream (I used Chobani Nonfat Plain Greek Yogurt)
- 1 large egg
- 1 Tbsp unsalted butter, melted
- 1 tsp vanilla extract
- ⅓ cup raspberries, chopped
- vegetable oil for frying, about 1 quart
- 1½ cups powdered sugar, sifted
- ⅛ cup raspberries, mashed
- Sift the sugar, flour, baking powder, and salt together.
- In a separate bowl, whisk together the yogurt, egg, melted butter, and vanilla.
- Combine wet and dry ingredients, mixing until it almost comes together in one ball. Gently incorporate the raspberries. You may need to use your hands, and the dough might not feel 100% together (it will resemble biscuit dough). Dough should not be sticky.
- Wrap the dough in plastic wrap, and refrigerate for 30 minutes.
- In a heavy pot, heat the oil to 360-365 F.
- When the dough is ready, roll it out ½-3/4″ thick. Using two different sized biscuit cutters, cut out the doughnuts and doughnut holes.
- In batches, so as not to crowd, fry the doughnuts. They should take about 1 minute per side, doughnut holes taking about 1 minute total. Remove from the oil and set on a paper towel to dry.
- In a small bowl, whisk together the powdered sugar and mashed raspberries. Mix until completely smooth.
- When the doughnuts have cooled significantly, dip them into the glaze.
- Enjoy immediately, or freeze for future consumption.
{For full disclosure, I was contacted by Chobani and given free Chobani products to try. I’ll go into details Monday, but figured I should mention it as I do use Chobani in my doughnut recipes.}
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Good luck on the half-marathon tomorrow! These doughnuts look fantastic! And yes, sprinkles really do make everything taste better 🙂
Rainbow sprinkle donuts – yes, yes, yes!!
Good luck! 🙂
gorgeous pictures, these dougnuts look very traditional, like something you’d pick up at a tradesman’s market!
I made the recipe yesterday, omitting the raspberries and adding 1/3 c. cocoa. Chilled the dough overnight, and fried the doughnuts up this morning, with some chocolate glaze- very nice! My first attempt a few weeks ago was just omitting the raspberries and making plain vanilla glazed doughnuts. Some of them cooked too hot/fast and weren’t done on the inside, despite timing them according to the recipe, so this time I turned the heat down a little more and cooked them longer.
When trying out this recipe my dough came out sticky, is there an ingredient I should add more of to fix this?
Thanks!
My dough was also quite sticky, so I just used a bunch of flour on my hands/counter when handling it — but if you think the dough is ACTUALLY too sticky, add more flour!