Rest assured friends that, while contrary to what the last two posts might have you believe, this is not donut week over here on the blog. However, while Gourdough’s are a must try for anyone who finds themselves in Austin, these are of the much lighter, healthier variety. They’re also a super sweet way to say good morning to the ones you love, whether it’s next Tuesday (Valentine’s Day) or any ol’ day of the week. Donuts are never a bad idea and these baked chocolate raspberry donuts are a really, really good idea. They’re also not too tricky to make either… (If you don’t already own one, you’ll want to start by purchasing a donut pan here or here.)
Baked Chocolate Raspberry Donuts
(makes 9 donuts)
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/3 cup greek yogurt
- 1/3 cup granulated sugar
- 1/4 cup vegetable oil
- 2 Tbsp milk or almond milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 c. raspberries, muddled in a bowl
- 1/4 c. powdered sugar
- Preheat the oven to 350 degrees f and lightly mist donut pan with non-stick spray.
- Combine flour, cocoa powder, baking soda, and salt in a large bowl until well mixed together. In a smaller bowl, combine greek yogurt, sugar, oil, egg, milk and vanilla, mixing well. Pour the wet ingredients into the dry, and fold together until well combined. Add the muddled raspberries and fold together.
- Pour batter into the donut pan, filling each area to the very top. Bake the donuts for 12 to 14 minutes, or until a toothpick inserted in the thickest part of a donut comes out clean or mostly clean. Sprinkle with about half of the powdered sugar immediately out of the oven. Allow to cool for 5 minutes then transfer to a wire cooling rack and sprinkle the remaining sugar on the donuts. For best results, enjoy while warm!
photography by Katie Jameson