Baked Raspberry & Lemon Doughnuts

Preheat the oven to 180°C / 350°F/ Gas Mark 4 and grease the doughnut pan. 

Whisk the flour, baking soda, baking powder and salt together in a bowl and then set aside. 

In a separate bowl, whisk together the egg, sugar, milk, vanilla, oil, Greek yorhurt, lemon juice and lemon zest until combined. 

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. 

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. 

Bake in the oven for 8 to 10 minutes until slightly golden. 

Tip: A toothpick or wooden skewer should come out clean 

Let the doughnut cool slightly before moving them to the cooling rack to cool completely. 

While your doughnuts are cooling - you can make the glaze topping by whisking together the icing sugar and lemon juice. 

When the doughnuts are completely cool, dip your doughnuts in the glaze and top with some freeze dried raspberries.