About the bake
Raspberry and Lemon are such a classic summer flavour combination. The freshness and zing really add a pop to these delicious baked doughnuts. They are light and fluffy with a zing of lemon, stuffed full of fresh raspberries and topped with a subtle lemon glaze and freeze dried raspberries! What's not to love?
Method
Step 1:
Preheat the oven to 180°C / 350°F/ Gas Mark 4 and grease the doughnut pan.
Step 2:
Whisk the flour, baking soda, baking powder and salt together in a bowl and then set aside.
Step 3:
In a separate bowl, whisk together the egg, sugar, milk, vanilla, oil, Greek yorhurt, lemon juice and lemon zest until combined.
Step 4:
Pour the wet mixture in to the dry and mix until combined - it should be relatively thick. Add the raspberries by gently folding them in - don't worry if some of them start to slightly fall apart - it adds to the taste and texture.
Step 5:
Spoon your mixture in to a piping bag and gently pipe the mixture in to your doughnut pan.
Tip: Don't worry if a raspberry gets stuck in the nozzle - either squeeze it through or poke it out of the way.Step 6:
Bake in the oven for 8 to 10 minutes until slightly golden.
Tip: A toothpick or wooden skewer should come out cleanStep 7:
Let the doughnut cool slightly before moving them to the cooling rack to cool completely.
Step 8:
While your doughnuts are cooling - you can make the glaze topping by whisking together the icing sugar and lemon juice.
Step 9:
When the doughnuts are completely cool, dip your doughnuts in the glaze and top with some freeze dried raspberries.
Ingredients
For the Doughnuts
- 250g Allinson's plain white flour
- 1 tsp Baking powder
- 1⁄4 tsp Baking soda
- 1⁄4 tsp Salt
- 1 Large Egg
- 100g Billington's Unrefined Golden Caster Sugar
- 1 tsp Nielsen-Massey Vanilla Extract
- 60ml Whole milk
- 60g Greek yohurt
- 2 tbsp Vegetable oil
- 1 tbsp Juice of one whole lemon
- 1 Lemon zest
- 95g Fresh raspberries
- 250g Allinson's plain white flour
For the Topping
- 125g Silver Spoon Icing Sugar
- 1 tsp Juice of one whole lemon
- Sprinkling Freeze dried raspberries
- 125g Silver Spoon Icing Sugar
Utensils
- Doughnut pan
- Mixing bowl
- Piping bag and nozzle
- Scales
- Zester or grater
- Whisk or stand mixer
- Wire rack or cooling rack
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the Doughnuts
- 250g Allinson's plain white flour
- 1 tsp Baking powder
- 1⁄4 tsp Baking soda
- 1⁄4 tsp Salt
- 1 Large Egg
- 100g Billington's Unrefined Golden Caster Sugar
- 1 tsp Nielsen-Massey Vanilla Extract
- 60ml Whole milk
- 60g Greek yohurt
- 2 tbsp Vegetable oil
- 1 tbsp Juice of one whole lemon
- 1 Lemon zest
- 95g Fresh raspberries
- 250g Allinson's plain white flour
For the Topping
- 125g Silver Spoon Icing Sugar
- 1 tsp Juice of one whole lemon
- Sprinkling Freeze dried raspberries
- 125g Silver Spoon Icing Sugar
Utensils
- Doughnut pan
- Mixing bowl
- Piping bag and nozzle
- Scales
- Zester or grater
- Whisk or stand mixer
- Wire rack or cooling rack