Lemon Rosemary Doughnuts with Raspberry Glaze
These baked doughnuts are made with a unique blend of rosemary and lemon, and topped with a vibrant raspberry glaze.
Ingredients
- Cooking spray
- 1 cup all purpose flour
- 1 cup cake flour
- 3/4 cup sugar
- 2 1/4 tsp. baking powder
- 1/2 tsp. salt
- 2 large eggs
- 3/4 cup milk
- 1/4 cup canola or vegetable oil
- 1/2 cup olive oil
- 2 Tbs. coarsely chopped fresh rosemary
- Zest from 1 lemon
- Juice from 1/2 lemon
Glaze:
- 1 cup frozen raspberries fresh works too!
- Juice from 1/4 lemon
- 1 1/2 cup powdered sugar
- Dash of salt
Instructions
- Preheat oven to 350° F. Lightly spray doughnut pans with non-stick cooking spray. In a large mixing bowl, sift flours, sugar, baking powder. Add salt and rosemary. Whisk to combine and set aside.
- In a small mixing bowl, whisk together eggs, milk, oils, lemon juice and lemon zest until fully combined.
- Pour the wet ingredients into the dry, and use a spatula to combine. Don’t over mix! Mixture will be lumpy.
- Spoon the batter into the doughnut pans, until about 2/3 full. Bake for 10-12 minutes, or until While the donuts bake, place the raspberries into a small saucepan. Add two tablespoons of water, and turn on to medium-low heat. Allow the raspberries to cook, using a spoon to mash them every minute or two. Add lemon juice and stir to combine.
- Once the raspberries are completely broken down and the mixture is a liquid texture (about 5-7 minutes), place a fine mesh strainer over a bowl, and pour the raspberries into the strainer. Press the raspberries through strainer to remove the seeds, and separate out the seeds. Discard seeds.
- Add powdered sugar and salt to the raspberry juice, and whisk until completely smooth. Allow to cool for 10 minutes.
- EIGHT: Once the doughnuts and glaze have cooled, dip the doughnuts into the glaze and place on a cooling rack. To avoid a mess, place parchment paper under the cooling rack to catch the drips. Enjoy!
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