top of page
  • Emily Jacobs

Cinnamon Baked Donuts with Raspberry Glaze

Updated: Jun 3, 2022




Let's be honest, who doesn't love a donut? Soft and cakey with a delicious sweet glaze, sign me up! But, just one donut from a specialty store could be half your days worth of calories and sugar! So how do we make it healthier? For starters, bake them. Then fill them with ingredients that are better for you! Whole Wheat flour, lighter on the sugar. Applesauce in place of oil. And when you are making the glaze, skip the food coloring and use fruit for a beautiful color! These donuts use fresh raspberry juice to create bold pop of color and sprinkled with a plant based sprinkle for added crunch.


Makes 12 donuts


Donuts

  • 2 1/2 cups whole wheat flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/2 tsp kosher salt

  • 2 extra large eggs lightly beaten

  • 1 cup non-fat greek yogurt

  • 1/4 cup low fat milk

  • 3/4 light or dark brown sugar, loosely packed

  • 4 tbsp butter melted and slightly cooled

  • 4 tbsp unsweetened applesauce

  • 1/2 tsp ground vanilla or 1 tsp vanilla extract


Raspberry Glaze

  • 1 cup powdered sugar

  • 1/3 cup raspberries

  • 1/2 tsp vanilla extract

  • 1/8 tsp kosher salt

  • Plant based Sprinkles- optional

Colorful Glaze

  • 1 cup powdered sugar

  • 1/2 tsp vanilla extract

  • 1/8 tsp kosher salt

  • 2 tbsp low fat milk

  • natural food coloring

  • crushed up freeze dried fruit or plant based sprinkles for topping


Preheat oven to 425 degrees. Spray 2 donut pans with canola oil or cooking spray


In a medium size bowl mix flour, baking powder, baking soda, cinnamon, nutmeg and salt until combined.


In a large bowl whisk together eggs, yogurt, milk, sugar, applesauce and vanilla. Slowly drizzle in butter and whisk vigorously while doing so.


Add dry ingredients into wet ingredients and mix with a wooden spoon until no lumps appear.


Place donut mixture into a piping bag or a resealable plastic bag and snip off the end or corner until you have a hole about 1" in circumference. Pipe the donut mixture into the pans until they are about half way full. Smooth it out so the batter is even.


Bake for about 10 minutes until a cake tester comes out clean. Let cool in pan for 10 minutes then carefully transfer to a wire rack to cool completely. If the donut puff up a lot at the top you can trim them down so they sit flat and the underside becomes the top.


Meanwhile to make the glaze place raspberries in a sieve or strainer with very fine holes and place sieve over a bowl. Using a muddler or the back of a spoon smash the raspberries down until all of the juice comes out. Add in vanilla, salt and sugar and whisk until smooth. If the glaze is too runny add more sugar. If it is too dry you can add a few drops of water. The consistency should be a loose paste. You will want it to slowly drizzle off of the back of a spoon.


For the colorful glaze mix powdered sugar, vanilla and salt. Slowly add in the milk. If it is too runny add more sugar. Add food coloring and mix. Add freeze dried fruit to a bag and crush up with your hands or a food mallet.


Once donuts are dry dip the flat side into the glaze and swirl around until all is covered. let glaze drip off into the bowl and place back on the wire rack and add some sprinkles or freeze dried fruit. Allow to dry completely.


For the raspberry glaze- once glaze hardens store in an air tight container in the fridge for 3 days


For the colorful glaze you can keep these in an air tight container at room temperature for 2 days and then refrigerate for 2 additional days

26 views0 comments

Comments


bottom of page