And just like that, late berry season became “all the berries at once” season! This means everything I’m making for the next month will have berries in it. Not mad. First stop, is of course some donuts! These Raspberry-Thyme Baked Mini Donuts are perfect for summer and bite size for maximum enjoyment.
The donuts themselves are swirled with fresh raspberries and cooked to a light and delicate texture. These baked donuts are nice and airy which helps prevent that “I just ate too many donuts” feeling. The freshness of the raspberries in the donut is complimented by the raspberry-thyme glaze. With just a hint of herbal flavor, this naturally dyed pink glaze works beautifully in such a summery treat. These are best eaten within one day of making, and even better devoured completely fresh. Happy summer donut eating!
Raspberry-Thyme Baked Mini Donuts
Ingredients
Raspberry Donut
- 1 Cup Fresh raspberries
- 1 tsp. White sugar*
- 1 1/2 Cup all-purpose flour
- 1/2 Cup white sugar
- 1 1/2 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1 egg
- 3 Tbsp. Butter, melted and cooled
- 1/4 Cup Milk
- 2/3 Cup Greek Yogurt
- 1 tsp. Vanilla extract
Raspberry Thyme Glaze
- 1 tsp. Thyme leaves
- 1/2 Cup Powdered Sugar
- 1 Tbsp. Milk
Instructions
Donuts
- Preheat oven to 350 degrees and grease mini donut pan.
- In a small bowl, mix raspberries with the 1 tsp. of sugar and let sit. In a medium bowl, combine the flour, sugar, baking powder and baking soda.
- In a large bowl, whisk the egg, melted butter, milk, greek yogurt and vanilla until there is a smooth consistency. Add in the dry ingredients mixing until fully combined.
- Using a fork, mash the raspberries until they are macerated. Fold 3/4 of the berries into the batter reserving the rest for the glaze.
- Pipe batter into donut pans filling only 3/4 of the way. Bake for 11 minutes or until a toothpick comes out clean. While donuts bake, make the glaze (below) Remove from oven and let cool for a minute in pan before removing.
Glaze and Assembly
- Add crushed thyme leaves to the reserved raspberries. In a small bowl, combine the powdered sugar and milk until it has a thick, creamy consistency.
- Then, strain the raspberries/thyme mixture keeping the juice, discarding the seeds. Add 1 Tbsp. of the raspberry-thyme juice to the glaze mixture, or more until desired consistency is achieved.
- While still warm, dip each donut in the glaze. Garnish with raspberries and thyme (not too much!) and serve warm.
Notes
