Fluffy Baked Vanilla and Raspberry Doughnuts: Your Easy No-Yeast Recipe for Delicious Homemade Treats
These delightful **fluffy baked doughnuts** are incredibly simple to prepare, making them an ideal treat for any occasion, especially for spreading some pink cheer on Valentine’s Day or brightening up a regular week. Unlike traditional fried doughnuts that require yeast and often a deep fryer, this **easy baked doughnut recipe** offers a fantastic alternative. It delivers that authentic, satisfying doughnut flavor and wonderfully soft, cakey texture without the added fuss, mess, or long proofing times. If you’ve been hesitant to make doughnuts at home, this **no-yeast doughnut recipe** is the perfect starting point to enjoy delicious, homemade goodies with minimal effort. Get ready to indulge in these beautiful, **pink vanilla raspberry doughnuts**!
Discover the Magic of These Baked Vanilla and Raspberry Doughnuts!
Let’s dive deeper into what makes these **homemade baked doughnuts** truly special and a must-try for any baking enthusiast, whether you’re a beginner or an experienced baker.
- Irresistible Flavor: Our **vanilla raspberry doughnuts** are crafted with a perfect balance of pure vanilla and a hint of warming ground nutmeg in the doughnut batter. This combination creates a clean, classic flavor profile that is comforting and doesn’t overpower the vibrant frosting. The homemade raspberry glaze, made with fresh or frozen raspberries and a splash of bright lemon juice, offers a delightful tartness that beautifully cuts through the sweetness of the doughnut and the powdered sugar in the glaze. The result is a harmonious blend of sweet and tangy, making each bite incredibly enjoyable. The natural fruit flavor really shines, giving these **pink doughnuts** a gourmet touch that is both refreshing and indulgent.
- Perfectly Soft Texture: These are classic **cake doughnuts**, beloved for their moist and tender crumb. They boast a texture similar to old-fashioned cake doughnuts – wonderfully moist but never overly dense. Each doughnut is exceptionally soft, practically melting in your mouth, providing a truly satisfying chewiness without being heavy. Unlike some fried varieties, **baked doughnuts** maintain a consistent texture throughout. The **raspberry doughnut glaze** contributes to this experience by drying down to a silky-smooth, slightly firm finish within about 20 minutes, creating a delicate shell that gives way to the soft cake underneath, enhancing the overall sensory experience.
- Accessible Ingredients: You’ll be pleased to know that this **easy doughnut recipe** relies on common pantry staples, meaning you likely have most of the ingredients on hand already! There’s no need for specialty flours or obscure additives. These **no-yeast doughnuts** achieve their perfect rise using a simple and reliable combination of baking soda and baking powder, making the process much faster and more forgiving than yeast-based recipes that require proofing. For the vibrant **raspberry glaze**, you can confidently use either fresh or frozen raspberries, making this recipe adaptable for any season. And, of course, no fun doughnut is complete without a generous showering of sprinkles – so be sure to have plenty on hand for that festive touch!
- Quick and Efficient Time: If you’re looking for a quick dessert or a fast breakfast treat, these **quick baked doughnuts** are your answer. The active preparation time is remarkably short, typically around 20 minutes from gathering ingredients to piping the batter into the pan. The baking time itself is a mere 10 minutes, meaning you can have fresh, warm doughnuts ready in under an hour. While there’s an additional 20 minutes for the frosting to properly set and firm up, this is mostly hands-off time, allowing you to clean up or prepare your next batch. Remember, patience is key here: ensure your doughnuts are completely cooled before applying the glaze; otherwise, it will melt right off, leading to a runny, less appealing finish.
- Effortless Ease: One of the biggest advantages of these **baked vanilla raspberry doughnuts** is their inherent simplicity. Because they are baked rather than deep-fried, this recipe eliminates the complexities, potential hazards, and mess associated with handling hot oil. There’s no fussing with oil temperatures, no splattering, and no need for specialized equipment like deep fryers. This makes it an exceptionally easy and stress-free recipe, perfect for beginners looking to venture into homemade doughnuts or for experienced bakers seeking a lighter, quicker alternative to traditional fried versions.
Mastering the Art of a Thick Raspberry Glaze for Your Doughnuts
Achieving that perfect, vibrant, and thick glaze for your **baked vanilla raspberry doughnuts** can sometimes be a bit tricky. My first attempt resulted in a runny glaze that simply dripped off the doughnuts, far from the iconic, thick frosting I envisioned! To help you avoid this common pitfall and create a beautiful, Homer Simpson-esque glaze that adheres perfectly, here are some essential tips for mastering your **raspberry doughnut glaze**:
- Doughnuts Must Be Completely Cool: This is arguably the most crucial step for any successful doughnut glaze. If your doughnuts are even slightly warm when you apply the frosting, the heat will cause the glaze to melt immediately upon contact. This will result in a thin, watery coating that slides right off, or worse, soaks into the doughnut, leaving you with less flavor and no appealing exterior. Plan ahead and ensure your **baked doughnuts** have cooled completely on a wire rack – ideally for at least 30 minutes, or longer if your kitchen is warm – before you even think about glazing them.
- Thoroughly Cook Down the Raspberries: The key to a vibrant and flavorful **raspberry glaze** lies in extracting as much juice as possible from the fruit. In a small saucepan, gently cook your raspberries over medium heat. Don’t just heat them; encourage them to fully break down. Use a heatproof spatula or the back of a spoon to press the berries against the sides and bottom of the saucepan. This physical action helps to release the maximum amount of juice. Continue cooking until the fruit has almost dissolved and you have a rich, syrupy consistency. If you don’t cook them down sufficiently, you’ll end up with less juice, leading to a duller color and a less intense raspberry flavor in your glaze.
- Add Powdered Sugar Gradually: The consistency of your glaze is largely determined by the amount of powdered sugar you incorporate. Different brands of powdered sugar can absorb liquid differently, so it’s always best to add it gradually rather than all at once. After straining your cooked raspberry juice and allowing it to cool slightly, begin whisking in the icing sugar one spoonful at a time. Mix thoroughly after each addition until you reach your desired consistency. You’re looking for a glaze that is thick enough to coat the back of a spoon without running off too quickly, but still fluid enough to dip the doughnuts smoothly. This incremental approach allows for precise control.
- Always Test the Glaze Consistency: Before you dip your precious **homemade doughnuts**, always perform a quick test. Dip the back of a clean spoon (or even a small piece of a cooled doughnut) into the glaze. Lift it out and observe how the glaze coats the spoon and drips off. If it slides off too quickly, add a bit more powdered sugar. If it’s too thick and doesn’t drip at all, you can add a tiny amount (¼ teaspoon at a time) of milk or lemon juice to thin it out. This simple test is a fail-safe way to ensure your glaze is just right for coating your beautiful **pink doughnuts**.
Frequently Asked Questions About Baking Doughnuts
Here are answers to some common questions that often arise when making these **easy baked doughnuts**, designed to help you achieve perfect results every time.
Proper greasing is crucial to ensure your **baked doughnuts** release easily and come out perfectly shaped. I highly recommend melting a small amount of unsalted butter in the microwave until it’s liquid. Then, use a pastry brush to liberally coat every cavity of your doughnut pan. Make sure to get into all the nooks and crannies, covering the center post and the ring. If you’re baking in batches (e.g., a 6-doughnut pan for a recipe yielding 12), always remember to re-grease the pan thoroughly with butter before baking the subsequent batch. For an even easier option, a high-quality non-stick baking spray can also be used effectively, ensuring a quick and clean release every time.
The easiest and cleanest way to get your **doughnut batter** into the pan without creating a mess is by using a piping bag or a simple ziplock bag. Carefully spoon all of your prepared batter into a large ziplock bag, pushing it towards one corner. Snip off a small corner of the bag (about ½ an inch) to create a makeshift piping nozzle. This allows for controlled dispensing of the batter. Then, pipe the batter directly into each doughnut cavity, filling it almost to the top, leaving about ¼ inch from the rim. This method ensures even distribution, prevents batter from spilling, and helps create beautifully uniform **homemade doughnuts**. If you have a professional piping bag and a large round tip (like an Ateco 809 or similar), that works wonderfully too for even neater results!
To maintain their delightful texture and flavor, these **baked vanilla raspberry doughnuts** should be stored in an airtight container at room temperature. They will remain fresh and wonderfully soft for up to 2 days. Beyond that, they tend to get a bit stale, losing some of their moistness and appeal. If you plan to make them ahead or have leftovers, you can freeze the unfrosted doughnuts. Wrap them individually in plastic wrap, then place them in an airtight freezer bag or container for up to 1-2 months. When ready to enjoy, simply thaw them at room temperature and then apply the raspberry glaze. Frosted doughnuts do not freeze as well, as the glaze can become sticky, watery, or lose its smooth texture upon thawing.
Exciting Substitutions and Flavor Variations for Your Baked Doughnuts
This **vanilla raspberry baked doughnut recipe** is wonderfully versatile, allowing for numerous delicious variations. Don’t be afraid to experiment with these simple substitutions to create your own unique batch of **homemade doughnuts** that perfectly suit your taste!
- To make rich **chocolate doughnuts**, substitute 60 grams of the all-purpose flour with 60 grams of unsweetened cocoa powder. Sift the cocoa powder with the flour to ensure there are no lumps, and mix it into the batter as per the original instructions. This will give you a deep, intense chocolatey flavor perfect for any chocolate lover.
- For a delightful **strawberry glaze**, simply swap out the raspberries for fresh or frozen strawberries. Follow the same steps for cooking down and straining the fruit to extract the juice. Keep in mind that strawberry juice might produce a slightly lighter pink hue compared to the intense color from raspberries, but the flavor will be equally fantastic.
- If you prefer classic **powdered doughnuts**, skip the raspberry glaze entirely. Instead, while the doughnuts are still warm (but not hot, to prevent melting completely), gently toss them in a bowl filled with a generous amount of powdered sugar until they are completely coated. This creates a sweet, simple, and timeless doughnut finish.
- You can easily swap out the vegetable oil in the doughnut batter for an equal amount of **melted coconut oil**. This will impart a subtle, tropical flavor to your baked doughnuts, adding an interesting twist to the vanilla base. Ensure the coconut oil is melted but not hot when incorporating it.
- Elevate the flavor profile of your vanilla doughnuts by adding a teaspoon of **citrus zest**, such as lemon or orange, to the batter. This adds a bright, aromatic note that complements the vanilla beautifully and adds an extra layer of freshness.
- For an autumnal twist, replace the nutmeg with a blend of **apple pie spice** or a simple mix of cinnamon and cloves (½ tsp cinnamon, ¼ tsp cloves). This creates a cozy, spiced doughnut that pairs wonderfully with a simple vanilla glaze or a maple-pecan topping.
Craving More Baked Doughnut Recipes? Try These Delights!
If you loved making these **easy baked doughnuts**, you’re in for a treat! Baking doughnuts at home is a fun and rewarding experience, and there are so many delightful flavor combinations to explore. Here are a few more of our favorite baked doughnut recipes that you might enjoy:
- Maple & Pecan Doughnuts
- Apple Cider Doughnuts
- Cereal Milk Doughnuts
Pin This Recipe to Save for Later!
Don’t forget to save this delicious **baked vanilla and raspberry doughnut recipe** so you can easily find it whenever a craving for homemade treats strikes! Pin the image below to your favorite dessert or baking board on Pinterest.
Baked Vanilla and Raspberry Doughnuts Recipe
Fluffy Baked Vanilla and Raspberry Doughnuts with Zesty Glaze
Ella Gilbert
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Equipment
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Standard Doughnut Pan (6-cavity or 12-cavity)
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Stand Mixer or Hand Mixer with Paddle Attachment
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Piping Bag with a Large Round Tip (or Ziplock Bag)
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Fine-mesh Sieve
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Small Saucepan
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Wire Rack
Ingredients
For the Fluffy Vanilla Doughnuts
- 57 grams unsalted butter (¼ cup, softened)
- 57 grams vegetable oil (¼ cup, or other neutral oil like canola)
- 100 grams granulated sugar (½ cup)
- 53 grams light brown sugar (¼ cup, packed)
- 2 large eggs (room temperature)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 2 teaspoons vanilla extract (or vanilla bean paste for richer flavor)
- 319 grams all-purpose flour (2 ⅔ cup)
- 226 grams milk (2 cups, whole milk recommended, room temperature)
For the Tangy Raspberry Glaze
- 120 grams raspberries (1 cup, fresh or frozen)
- 2 tablespoons fresh lemon juice
- Pinch kosher salt
- ½ teaspoon vanilla extract
- 180 grams powdered sugar (1 ½ cup, sifted if lumpy)
- Optional sprinkles
Instructions
Preparing the Fluffy Doughnuts
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Preheat your oven to 425°F (220°C). Thoroughly grease your doughnut pan cavities with melted butter or baking spray to ensure easy release. If baking in batches, remember to re-grease the pan for each subsequent batch.
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In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened unsalted butter, vegetable oil, granulated sugar, and light brown sugar. Beat on medium speed for 2-3 minutes until the mixture is light, fluffy, and well combined, resembling a pale, creamy consistency. Scrape down the sides of the bowl as needed to ensure everything is incorporated. Add the large eggs one at a time, beating well after each addition until fully incorporated and the mixture is smooth and emulsified.
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To the wet ingredients, add the baking powder, baking soda, kosher salt, ground nutmeg, and vanilla extract. Beat again on low speed until just combined, being careful not to overmix, which can lead to tough doughnuts.
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Gradually add the all-purpose flour into the batter, alternating with the room temperature milk. Begin and end with flour (a common pattern is: ⅓ flour, ½ milk, ⅓ flour, ½ milk, ⅓ flour). Mix on low speed until just combined, taking care not to overmix once the flour is added. Overmixing develops gluten, making the doughnuts less tender. The batter should be thick and when you draw a spatula through it, it should leave a deep, distinct furrow, indicating it’s ready for piping.
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Transfer the batter into a piping bag fitted with a large round tip (or a ziplock bag with a snipped corner). Pipe the batter evenly into the prepared doughnut pan cavities, filling each about ¾ full, leaving roughly ¼ inch from the top edge. This prevents overflow during baking and ensures a nice, classic doughnut shape.
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Bake the doughnuts for 10 minutes, or until they are a light golden color around the edges and spring back gently when lightly touched in the center. A toothpick inserted should come out clean. Do not overbake, as this can lead to dry and crumbly doughnuts.
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Allow the baked doughnuts to cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely. This cooling process is vital before glazing; impatient glazing will result in a runny mess.
Crafting the Tangy Raspberry Glaze
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In a small saucepan, combine the raspberries and cook over medium heat. As the fruit heats, it will begin to soften and break down. Use a heatproof spatula or the back of a spoon to press the berries firmly against the sides and bottom of the saucepan. This action helps to release their juices and ensures they fully macerate. Continue cooking and pressing for about 3 minutes after the mixture comes to a gentle boil, until the berries are thoroughly broken down into a pulpy sauce and have released ample juice.
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Carefully pour the cooked raspberry mixture through a fine-mesh sieve placed over a heatproof bowl. Use your spatula to press firmly against the solids in the sieve, extracting as much vibrant raspberry juice as possible. Discard the seeds and pulp. Allow the strained raspberry juice to cool completely to room temperature – this is critical for a non-melty glaze.
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Once the raspberry juice is cool, add the fresh lemon juice, a pinch of kosher salt, and vanilla extract to the bowl. Gradually whisk in the sifted powdered sugar, one spoonful at a time, until you achieve a smooth, thick, and pourable consistency that coats the back of a spoon without dripping too quickly. Adjust with more powdered sugar for a thicker glaze or a tiny bit of milk/lemon juice for a thinner one, as needed. Aim for a consistency that is thick but still dips smoothly.
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Dip the top of each completely cooled doughnut into the prepared raspberry glaze. Lift gently, allowing any excess glaze to drip back into the bowl. If desired, immediately add sprinkles before the glaze sets for a festive touch. Place the glazed doughnuts back on the wire rack and let them dry for at least 20 minutes, or until the glaze is set and no longer sticky to the touch. Serve and enjoy your homemade **pink vanilla raspberry doughnuts**!
Nutrition Information