Go Back Email Link

White Chocolate Raspberry Doughnuts

Print Recipe Pin Recipe

Ingredients
  

Dry Ingredients:

  • 1 1/2 cups (190 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt

Wet Ingredients:

  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk, room temperature
  • 1/3 cup (80 ml) neutral oil (canola or vegetable)
  • 1/3 cup (80 g) plain Greek yogurt or sour cream
  • 1 tsp vanilla extract
  • 1 tsp finely grated lemon zest (optional but recommended)

Raspberries:

  • 3/4 cup (90 g) fresh raspberries, chopped, or frozen raspberries (kept frozen and roughly chopped)
  • 1 tsp flour (to toss with raspberries)

White Chocolate Glaze:

  • 6 oz (170 g) white chocolate, chopped
  • 2 tbsp unsalted butter
  • 2–3 tbsp heavy cream or milk (as needed for consistency)
  • 1/2 tsp vanilla extract
  • Pinch of salt

Optional Toppings:

  • Freeze-dried raspberries, crushed
  • White chocolate curls or sprinkles
  • Lemon zest

Instructions
 

  • Preheat the oven to 350°F (175°C). Lightly grease a 6- or 12-cavity doughnut pan with butter or nonstick spray.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  • In a separate bowl, whisk the eggs, milk, oil, yogurt, vanilla, and lemon zest until smooth and creamy.
  • Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine.
  • Toss the chopped raspberries with 1 teaspoon of flour to help prevent sinking. Fold them gently into the batter.
  • Spoon or pipe the batter into the doughnut pan, filling each cavity about 2/3 full. A piping bag or zip-top bag with the corner cut off makes this easy.
  • Bake for 10–12 minutes, or until the doughnuts spring back when lightly touched and a tester comes out clean.
  • Let the doughnuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
  • Make the glaze: Place the white chocolate and butter in a heatproof bowl. Microwave in 15–20 second bursts, stirring between each, until melted and smooth. Stir in the vanilla, salt, and 2 tablespoons of cream. If too thick, add a little more cream until pourable but not runny.
  • Dip the cooled doughnuts into the glaze, letting the excess drip back into the bowl. Place on a rack and top with crushed freeze-dried raspberries or white chocolate curls while the glaze is still tacky.
  • Let the glaze set for about 15–20 minutes. Serve and enjoy.