These White Chocolate Raspberry Donuts are bursting with fresh raspberries and are coated in a white chocolate glaze. Add some Valentine's Day sprinkles to make them even more festive for the holiday!
These raspberry donuts are super soft, fluffy, and are baked in a donut pan.
This is the best breakfast sweet treat you can have because it takes just 30 minutes to make from start to finish!
Why You'll Love These Donuts
- They're baked, not fried.
- You can use either fresh or frozen raspberries.
- They're topped with a white chocolate ganache.
- The interior is light and moist.
- They'd be perfect for Valentine's Day or Mother's Day breakfast!
The best part about these baked donuts is that the berry flavor really shines.
Don't love raspberries? You can always replace them with a different berry such as strawberries or blackberries!
What Is Lifeway Kefir?
For this recipe I used Lifeway Kefir Plain Whole Milk because it adds so much extra moisture and tenderness.
I absolutely love using Lifeway Kefir in my baking anytime I need to use milk. The milk consistency reminds me of a combination of yogurt and buttermilk, and contains protein, calcium, and vitamin D.
This is a perfect ingredient and I couldn't recommend it enough!
Check out these peach cobbler cupcakes I made using Lifeway milk too!
Expert Baking Tips
- Donut Pan: You'll need a 6-count donut pan like this one or a non-stick one. Also, make sure to spray the pan with nonstick spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Donut Batter: Scrape the donut batter into a piping bag or a zipped-up sandwich bag and pipe the batter into the donut cups. This method makes it easier to fill the donut molds.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour.
- Baking Powder: I find that donuts rise better with baking powder instead of baking soda.
- Lifeway Kefir Plain Whole Milk: Makes the donuts super moist. Be sure this is at room temperature.
- Raspberries: I used fresh, but you could also use frozen. Just be sure to slice the berries into fourths.
- White Chocolate: This needs to be finely chopped. I recommend using a high quality chocolate bar such as Ghirardelli. Do not use white chocolate chips.
Here are the step by step instructions on how to make these raspberry white chocolate cake donuts.
Step 1: Dry ingredients. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2: Wet ingredients. In a large bowl, whisk together the melted butter, egg, sugar, Lifeway Kefir milk, yogurt, and vanilla extract until combined.
Step 3: Combine the ingredients. Add the flour mixture into the wet and gently fold everything together using a rubber spatula until combined. Then gently fold in the raspberries.
Step 4: Bake. Bake the donuts for 10-12 minutes and allow them to cool in the pan for 10 minutes before transferring them to a wire rack to finish cooling.
Step 5: Make the glaze. In a small bowl, combine the chopped chocolate and heavy whipping cream. Heat in the microwave in 20-second intervals until melted.
Cool completely to room temperature.
Step 6: Assemble and serve. Once the donuts have cooled, dip them into the glaze and place them back onto the wire rack. Once set, serve immediately and enjoy!
Although these donuts are best consumed the day of, they will last in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
Yes you can! You will have a total of 12 donuts. Just be sure to bake each pan separately.
Although I haven't tested this, you should be able to use freeze-dried raspberries instead. Let me know if you try it out!
It brings me so much joy to see you make my recipes. 🙂
More Donut Recipes
White Chocolate Raspberry Donuts
- Donut Pan
- Mixing Bowls
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 large egg, room temperature
- ½ cup sugar
- ¼ cup Lifeway Kefir Plain Whole Milk, room temperature
- ¼ cup yogurt (plain or vanilla), room temperature
- 1 teaspoon vanilla extract
- ½ cup raspberries, cut in fours
White Chocolate Glaze
- 8 ounces white chocolate, finely chopped
- ⅓ cup heavy whipping cream
- pink sprinkles, optional
- Preheat the oven to 350 degrees and spray a 6-count donut pan with non-stick spray. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the melted butter, egg, sugar, milk, yogurt, and vanilla extract until combined. Add the dry ingredients into the wet and gently fold your ingredients together using a rubber spatula until combined (be careful not to over mix). Then gently fold in the raspberries.
- Scoop the batter into a piping bag or a zipped-up sandwich bag. Simply cut a corner off of the bottom of the bag and pipe the donut batter into each donut cup, filling it up just barely to the top.
- Bake the donuts for 10-12 minutes. Use a toothpick to check the center. If it comes out clean, then they're done. Allow the donuts to cool in the pan for 10 minutes before carefully removing them and setting them on a wire rack to finish cooling.
White Chocolate Glaze
- In a small heat-safe bowl, combine the chopped chocolate and heavy whipping cream. Heat in the microwave in 20-second intervals until melted. Mix together until smooth and creamy. Cool to room temperature.
- Once the donuts have cooled, dip them into the glaze and place them back onto the wire rack (double dip for extra glaze!). Then sprinkle on the pink sprinkles. Once set, serve immediately and enjoy!
- Keep leftover donuts in an airtight container in the refrigerator for up to 3 days.