Baked Raspberry & Lemon Doughnuts

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    • Vegetarian
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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?


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

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

    • 250g Allinson Plain White Flour
    • 1 tsp Baking Powder
    • 1⁄4 tsp Baking Soda
    • 1⁄4 tsp Salt
  3. In a separate bowl, whisk together the egg, sugar, milk, vanilla, oil, Greek yorhurt, lemon juice and lemon zest until combined. 

    • 1 Large Egg
    • 60g Greek Yohurt
    • 60ml Whole Milk
    • 2 tbsp Vegetable Oil
    • 1 tsp Nielsen Massey Vanilla Extract
    • 1 Lemon Zest
    • 100g Billington's Unrefined Golden Caster Sugar
    • 1 tbsp Lemon Juice
  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. 

    • 95g Fresh Raspberries
  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. 

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

    Tip: A toothpick or wooden skewer should come out clean 

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

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

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

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