lemon raspberry doughnuts
- 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
- ⅓ cup Powdered Sugar, sifted
- ½ tsp. Vanilla Extract
- Milk, to thin
How to Make it
Step 1. Preheat your oven to 375 degrees Fahrenheit. Whisk together the milk, sugar, melted butter, honey and olive oil.
Step 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.
Step 3. Mix in the lemon juice, then fold in the frozen raspberries.
Step 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.
Step 5. Pipe the batter into the doughnut tin molds so they are almost full but not quite to the top.
Step 6. Bake the doughnuts for about 12 minutes, or until the internal temperature of the doughnut reads 205 degrees Fahrenheit. Allow the doughnuts to cool slightly before carefully removing them from the tin.
Step 7. While the doughnuts are cooling, prepare the glaze. Sift the powdered sugar into a bowl. Whisk a tiny amount of milk into the sugar until the glaze has a consistency of runny honey. Whisk in the vanilla.
Step 8. Press the top of each of the doughnuts into the glaze. Allow the glaze to set before enjoying.