These tasty homemade donuts feature raspberries and lemon zest baked into the mixture.

Amy Palanjian of Yummy Toddler Food
Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
bake:
18 mins at 325°
cool:
3 mins
Servings:
6
Yield:
6 large donuts
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Ingredients

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Directions

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  • Preheat oven to 325 degrees F. Coat a full-size doughnut pan with cooking spray.

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  • In a medium bowl, combine flour, baking powder, and salt. In a small bowl, combine yogurt, brown sugar, egg, oil, and vanilla; whisk until smooth. Add yogurt mixture to flour mixture; stir until well mixed and smooth. Gently fold in raspberries and lemon zest.

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  • Spoon batter into a large resealable plastic bag. Using scissors, cut off a corner; squeeze batter into prepared pan, filling each indent about two-thirds full. Bake about 18 minutes or until doughnuts are nearly firm when lightly pressed. Cool in pan on a wire rack for 3 minutes; turn out doughnuts onto rack.

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