• Preheat the oven to 350 degrees and spray a 6-count donut pan with non-stick spray. Set aside.

Raspberry Donuts

• 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 silicone spatula or wooden spoon 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. To check if the donuts are done, touch the top of one carefully with your finger. If it bounces back, they're done. You could also take 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.

Raspberry Glaze

• Add the raspberries and water to a small saucepan and cook over medium heat until the berries are soft and start to break down a little (about 5 minutes). Feel free to use a silicone spatula to squish down the raspberries as they cook.
• Strain the berries over a small bowl so the juice is separated from the skins, using a spoon or silicone spatula to press the juices out. Whisk in the powdered sugar and vanilla extract until no more lumps remain. Add a ½ tablespoon of milk at a time until desired consistency (the glaze should be slightly thick).
• Once the donuts have cooled, dip them into the glaze and place them back onto the wire rack (double dip for extra glaze!). Once set, serve immediately and enjoy!
• Keep leftover donuts in an airtight container in the refrigerator for up to 2 days.