These donuts are perfect for summer, light from being baked and using greek yogurt, and fresh from the raspberries and herbal thyme.
Servings 28Mini Donuts
Ingredients
Raspberry Donut
1CupFresh raspberries
1tsp.White sugar*
1 1/2Cupall-purpose flour
1/2Cupwhite sugar
1 1/2tsp.Baking powder
1/2tsp.Baking soda
1egg
3Tbsp.Butter, melted and cooled
1/4CupMilk
2/3CupGreek Yogurt
1tsp.Vanilla extract
Raspberry Thyme Glaze
1tsp.Thyme leaves
1/2CupPowdered Sugar
1Tbsp.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
*You may add a teaspoon or so more sugar to the berries if your raspberries are more on the tart side or less ripe.