Description
These Baked Raspberry Donuts feature a moist texture and vibrant raspberry flavor, enhanced by a luscious natural pink glaze made from white chocolate and raspberry puree. Decorated elegantly with melted white chocolate, freeze-dried raspberries, and rose petals, these donuts are perfect for impressing guests with their beautiful appearance and delectable taste.
Ingredients
Baked Donuts
- 70 g (⅓ cup) Unsalted butter, room temperature
- 70 g (⅓ cup) Granulated sugar
- ½ teaspoon Vanilla extract
- 1 teaspoon Rosewater (optional, use high-quality natural rosewater)
- 2 Eggs, room temperature
- 70 g (½ cup) All-purpose flour
- ½ teaspoon Baking powder
- Pinch of salt
- 24 pieces Fresh or frozen raspberries (4 pieces per donut)
Natural Pink Glaze
- 150 g (1 cup) Callebaut White Chocolate (callets), high quality
- 25 g (¼ cup) Raspberry puree, seedless
- 50 g (¼ cup) Heavy cream (36% fat)
- Small amount of rosewater (high-quality natural rosewater)
- 15 g (1 tablespoon) Unsalted butter, room temperature
Decoration
- Callebaut White Chocolate (callets), melted
- Rose petals
- Freeze-dried raspberries
Instructions
- Prepare the oven and mold: Preheat the oven to 175°C (347°F). Prepare a Silikomart donut mold or grease a donut tin well to prevent sticking.
- Cream butter and sugar: In a mixing bowl, cream the softened butter and granulated sugar for 3–5 minutes until pale and fluffy. Add eggs one at a time, mixing gently to avoid overbeating. Fold in vanilla extract and rosewater carefully.
- Incorporate dry ingredients: Sift together all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined to maintain batter lightness.
- Fill donut mold and add raspberries: Pipe the batter evenly into the donut mold cavities. Place 4 raspberries into each donut batter portion, pressing slightly to embed them.
- Bake the donuts: Bake in the preheated oven for 25 minutes or until a toothpick inserted into the donut comes out clean. Remove from oven and let cool.
- Chill donuts: Refrigerate the baked donuts until they are nicely chilled at around 5°C (41°F) before glazing.
- Prepare raspberry puree: Blend fresh or thawed raspberries by hand and strain through a sieve to remove seeds, producing a smooth raspberry puree.
- Make the glaze: Heat heavy cream and raspberry puree together in a saucepan over medium heat until just simmering. Pour the warm mixture over chopped white chocolate or white chocolate callets. Allow it to sit for 1 minute to gently melt the chocolate, then stir or blend until smooth and glossy.
- Add finishing glaze ingredients: Stir in a small amount of rosewater and room temperature butter. Blend again until fully incorporated. Cool the glaze to about 27°C (81°F) before using to ensure proper thickness for dipping.
- Glaze the donuts: Holding each chilled donut, dip it into the glaze and gently move it for a few seconds. Carefully remove excess glaze by lightly brushing with your fingers. Let the glaze fully set at room temperature or refrigerate if the environment is warm.
- Decorate: Melt a small amount of white chocolate in a microwave, stirring every 30 seconds to avoid overheating. Transfer melted chocolate to a piping bag with a small hole and pipe delicate designs onto each donut. Finish decorations with freeze-dried raspberries and rose petals for a beautiful presentation.
- Storage: Store leftover donuts in an airtight container at room temperature or refrigerated for 1–2 days to maintain freshness.
Notes
- Use a digital scale for precise ingredient measurements to ensure baking success.
- Make sure all ingredients for the donuts are at room temperature to achieve proper emulsification and texture.
- If rosewater is used, opt for high-quality natural rosewater and begin with small amounts to avoid overpowering flavor.
- Use premium white chocolate with a natural taste for the glaze to get the best flavor and consistency.
- If not using a silicone mold, greasing the donut pan is essential to prevent sticking.
- Never apply glaze on warm donuts; chilling them before glazing is crucial for a smooth finish.
- Temperature control of the glaze is key: glaze should be around 27°C (81°F) to be neither too runny nor too thick for neat application.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
