Lemon Raspberry Doughnuts
Serves: 6
Total: 22 min
Prep: 10 min
Cook: 12 min
4.5
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Recipe Preparation
- 5 Tbsp. Milk (we used Almond Milk)
- 6 Tbsp. Sugar (we used Coconut Sugar)
- 3 Tbsp. Salted Butter, melted
- 1 Tbsp. Honey
- ½ Tbsp. Olive Oil or Oil of choice
- ½ Tbsp. Lemon Juice
- 1 tsp. Vanilla Extract
- 1 cup Flour (we used a GF Flour Blend)
- 1 tsp. Baking Powder
- 1 Egg
- ½ cup Frozen Raspberries
Glaze:
- ⅓ cup Powdered Sugar, sifted
- ½ tsp. Vanilla Extract
- Milk, to thin
Recipe Instructions
1
Preheat your oven to 375 degrees Fahrenheit. Whisk together the milk, sugar, melted butter, honey and olive oil.
2
Slowly pour in the flour a little at a time, stirring as you go. Stir in the baking powder and then whisk in the egg.
3
Mix in the lemon juice, then fold in the frozen raspberries.
4
Spray a nonstick doughnut tin with oil. Scoop the batter into a piping bag or plastic baggie and cut off one of the tips of the bag.
5
Pipe the batter into the doughnut tin molds so they are almost full but not quite to the top.
6
Bake the doughnuts for about 12 minutes, or until the internal temperature of the doughnut reads 205 degrees Fahrenheit. Check using yur
ThermoPro TP01A
.
Allow the doughnuts to cool slightly before carefully removing them from the tin.
Recipe Video
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