Raspberry Lemon Baked Donuts

April 23, 2020

I developed this recipe about a year ago for my CBD company Pacha. Every week we feature a recipe for our followers showing how you can infuse your food with our products, and this one was a hit. Donuts that are kind of better for you and make you feel good. A win-win.

The only somewhat inconvenient thing about this recipe is you need a donut mold pan otherwise you can’t make them. I’d say it is worth the investment if you plan on making a lot of donuts or other ring shaped things. Since purchasing mine, I have not only used it for a variety of donuts, but also for jumbo gummies and rice krispies. The shape really gives your creations a special look. Here’s where I ordered my pan.

Consider this a foundational baked donut recipe, a blank canvas, that lends you creative freedom to come up with different flavor infusions, toppings and colors. I omitted to CBD infusion in this recipe only because that is not the focus here and my CBD recipes are normally created on the premise of the person cooking already has our product(s) to infuse with. I plan on creating a post dedicated to a variety of cannabis infusions where I will go over the processes in great detail.

Here’s how to make some baked donuts:

Yield: 12 donuts

INGREDIENTS

• 1 3/4 cup all-purpose flour

• 1/4 cup cornstarch

• 3/4 cup sugar

• 2 teaspoon baking powder

• 1 teaspoon salt

• 3/4 cup buttermilk

• 2 eggs

• 2 Tablespoons butter, melted

• 1 Tablespoon freshly squeezed lemon juice

• 1/4 teaspoon vanilla extract

• 2 teaspoons grated lemon zest + 1/2 Tablespoon for garnish (optional)

• 1 cup powdered sugar

• 1/2 cup raspberries

DIRECTIONS

1.Preheat oven to 425 degree fahrenheit and spray donut mold tray lightly with oil.

2. In a large bowl, whisk together flour, cornstarch, sugar, baking powder, and salt.

3. Stir in buttermilk, eggs, butter, lemon juice, vanilla extract, and lemon zest just until fully combined. Do not over mix to avoid dense donuts. Divide batter evenly amongst molds by either spooning in or piping batter into the molds.

4. Bake for 7-9 minutes or until the edges begin to turn brown. Remove donuts from molds once completely cool.

5. In a food processor or blender blend raspberries and pass the puree through a sieve to separate seeds. Mix powdered sugar and 2 Tablespoons of seedless raspberry puree until completely smooth.

6. Dip donuts into raspberry icing and allow to set. Garnish as you please and most importantly... Enjoy!

*Store donuts in an airtight container at room temperature. They can last about 4 days with each day getting more stale.