The husband is loving the donuts I’ve been making, and who am I kidding, so do I! Seems like I need to roll up my sleeves and start frying some! Until I feel confident enough, I’ve got this donut pan that just begs to be used. And use it I did! There’s so many flavour combinations to choose from that it is getting hard to knock things off my list.
This recipe is from Peas And Thank You and is for raspberry chocolate donuts. Perfect. Getting a serving of fruit in there! There is a LOT of fruit by the way, so they stay pretty soft. Since I was making mini donuts I chopped up my raspberries and they kind of stained the donuts pink. No worries. We’re all secure over here, and there is chocolate on top. I can get anyone to eat a pink dessert with chocolate on top!
Rasp”bear”y Chocolate Donuts
Makes 1 dozen donuts
- 1 c. whole wheat pastry flour
- 1/2 c. unbleached organic flour
- 1 T. baking powder
- 1/4 t. salt
- dash of cinnamon
- 1/2 t. nutmeg
- 1/4 c. vegan margarine (i.e. Earth Balance)
- 3/4 c. non-dairy or organic milk
- 1/2 t. vanilla
- 1/2 t. almond extract
- 3/4 c. organic sugar
- 1 c. organic raspberries (fresh or frozen)
- 1/2 c. non-dairy chocolate chips
- 1 T. coconut oil
Optional: organic sprinkles
*You can make these donuts in a muffin tin as well, you just may need to bake a few minutes longer.
Preheat oven to 350 degrees.
In a medium bowl, combine flours, baking powder, salt, cinnamon and nutmeg.
In a small bowl (or just in your liquid measuring cup), combine melted margarine, milk, vanilla and sugar. Mix until sugar has dissolved.
Add milk mixture to flour mixture and stir until just combined.
Carefully fold in raspberries.
They may turn your batter pink, but hey, a little pink never hurt anyone.
At least I hope not or we are in trouble in this house.
Pipe or spoon batter into a donut pan that has been lightly greased or sprayed with cooking spray. Do not overfill.
Bake for 13-15 minutes or until donuts are firm to the touch. Allow donuts to cool in pan for approximately 5 minutes before transferring to a cooling rack.
For glaze, melt chocolate and oil in a shallow bowl, either using a microwave in 30-second increments or a double boiler.