Baked raspberry donuts covered in white chocolate. These donuts are made with fresh raspberries and taste amazing! Best part is, you can make them fresh in the morning in about 30 minutes!
RASPBERRY BAKED DOUGHNUTS
What’s a weekend breakfast without something tasty straight from the oven?
On weekends, I like to make something a little more interesting for breakfasts than cereal or frozen waffles. During the week, little man shakes me awake at 7am and by the time I can actually crawl out of bed, it’s 7:20. At that point, I have 40 minutes to get him ready for school, which involves making his breakfast, packing his lunch, getting him dressed and getting myself looking somewhat decent enough to go out in public without scaring anyone.
So breakfast usually consists of cereal, frozen waffles (that are actually homemade but I make them on the weekend and freeze) or old fashioned oatmeal if I managed to get out of bed early enough. Little booger does not eat eggs for nothing.
That’s why weekend morning are meant for some fun breakfast dishes. Whether those are creative pancakes, muffins, pastries or donuts. Yes, donuts! Donuts are always a nice breakfast treat. It’s like an excuse to have dessert for breakfast. And these White Chocolate Covered Baked Raspberry Donuts are a perfect excuse. They are made with fresh, easy raspberry sauce and dipped in white chocolate.
MORE DONUT RECIPES TO TRY:
Maple Bars from The Food Charlatan
Chocolate Chip Yogurt Donuts from Making Thyme For Health
Peanut Butter Jelly Donuts from Heather Christo
Dulce de Leche Churro Donuts from Oh Sweet Basil
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White Chocolate Covered Baked Raspberry Donuts
Ingredients
- Ingredients:
- 1 1/4 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup white granulated sugar
- 1 egg
- 1/2 cup buttermilk
- 2 Tbsp melted butter
- 1 tsp vanilla
- __
- 4 oz raspberries
- 1 tsp lemon juice
- 1 tsp vanilla
- 2 Tbsp white granulated sugar
- ___
- 10 oz white chocolate melts
Instructions
- Combine raspberries, lemon juice, vanilla and sugar in a small sauce pot over medium heat. Smash berries and stir well. Cover and simmer for a couple of minutes. Take off heat and cool mixture a little. (You will get about 1/3 cup of raspberry sauce.)
- Preheat oven to 350 and grease a donut pan.
- In a large mixing bowl, whisk egg, sugar, buttermilk, melted butter, raspberry sauce and vanilla together until smooth.
- Sift in all dry ingredients and whisk until all incorporated.
- Pour batter into a piping bag.
- Cut the tip the piping bag, leaving only about ½ inch opening.
- Squeeze batter into the donut cups of the pan, filling them. Make sure there is an even amount of batter all around.
- Bake for 10-11 minutes and cool on the wire rack until they can be handled.
- Melt white chocolate melts according to the package instructions, in a shallow bowl. Dip tops of donuts into white chocolate. Let donuts cool completely while chocolate sets.
Notes
{Originally posted on The 36th Avenue.}
Katy says
My two favorite ingredients: white choc and raspberries… pure bliss!
lyuba says
I completely agree, those two are the best! Thank you, Katy!
Silje says
That looks absolutely delicious! 🙂
lyuba says
Awe, thank you, Silje!!
Janet says
Want to try out my new donut pan on these delicious looking donuts! Just wondered – how many donuts does this make? Do I fill the donut cavities to the top with batter? Thank you!
lyuba says
Hi Janet! This makes about 10 doughnuts and no, don’t fill it all the way to the top. Fill it about 2/3 to 3/4 of the way so they have some room to raise. I really hope you enjoy it!