Entertaining Dessert

Eat more hole foods with our baked raspberry doughnuts with yoghurt glaze

Name: Baked raspberry doughnuts with yoghurt glaze recipe
Yield: 12
Ingredients: 1 1/2 cups (225g) plain flour, sifted; 90g caster sugar; 1 1/2 tsp baking powder, sifted; 1/4 tsp bicarb soda, sifted; 1/2 cup (140g) Greek-style yoghurt; 1/2 cup (125ml) milk; 2 tsp vanilla extract; 1 egg; 30g unsalted butter, melted, cooled slightly; 125g fresh raspberries; 1/4 cup (30g) pure icing sugar, sifted; Crushed freeze-dried raspberries, to serve

Rate now

Jump to recipe

by Georgina Esdaile

Food Editor

Jan 05, 2022

You will need two 6-hole doughnut baking pans, from kitchenware shops.

1 1/2 cups (225g) plain flour, sifted
90g caster sugar
1 1/2 tsp baking powder, sifted
1/4 tsp bicarb soda, sifted
1/2 cup (140g) Greek-style yoghurt
1/2 cup (125ml) milk
2 tsp vanilla extract
1 egg
30g unsalted butter, melted, cooled slightly
125g fresh raspberries

Yoghurt glaze

1/2 cup (140g) Greek-style yoghurt
1/4 cup (30g) pure icing sugar, sifted
Crushed freeze-dried raspberries, to serve

Method

1.

Preheat oven to 180oC. Lightly grease 6-hole (1/3 cup capacity) doughnut pans.
2.

In a large bowl, whisk together flour, sugar, baking powder and bicarb. In a separate bowl, whisk together yoghurt, milk, vanilla, egg and butter. Add the yoghurt mixture to the dry ingredients and whisk until just combined. Gently stir through the raspberries, being careful to not crush them too much.
3.

Divide mixture between prepared pans and bake for 15-18 minutes until cooked when tested with a skewer. Transfer to a wire rack to cool completely.
4.

For the glaze, whisk yoghurt and sugar together in a bowl. Dip the top of each doughnut in the glaze and allow any excess to drip off. Sprinkle with crushed freeze-dried raspberries to serve.