·
1 Cup All Purpose Flour
·
1/3 Granulated Sugar
·
1 tsp Baking Powder
·
¼ tsp Cinnamon
·
¼ tsp Kosher Salt
·
1 Large Egg , lightly
beaten
·
1/3 Cup Butter
Milk (or milk and lemon juice)
·
1 tsp Vanilla
·
½ Cup Raspberries –
roughly chopped
Glaze:
·
¾ Cup Powdered Sugar
·
3 TBS Milk
·
¼ tsp Vanilla Extract
·
¾ Cup White Chocolate Chips
·
Sprinkles (optional)
1. Preheat oven to
375 degrees F. Spray donut pan with nonstick cooking spray.
2. In a large bowl, whisk together, flour, sugar,
baking powder, cinnamon, and salt. Add in egg, buttermilk
and vanilla. Stir until just combined. Add in raspberries and gently fold
to combine. The batter should be thick.
3. Spoon the batter into a large piping bag or freezer
bag (with tip snipped off wide enough for pecans to pass through). Pipe batter
into pan cavities filling about 3/4 full (batter will expand and rise).
4. Bake for 10-12 minutes or until the top of donut
springs back to touch. Remove from oven and let cool in the pan 5 minutes
before removing. Remove donuts and let cool completely before glazing.
5. Meanwhile, Make the Glaze: Melt white chocolate, milk and vanilla
extract in a double boiler over medium-low heat. Allow to cool slightly. Whisk
in powdered sugar. Dip the tops of donuts in the glaze and generously top with sprinkles.
