Citrus Berry Baked Doughnuts With Pink Glaze Recipes

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CITRUS-BERRY BAKED DOUGHNUTS WITH PINK GLAZE



Citrus-Berry Baked Doughnuts with Pink Glaze image

Provided by Catherine McCord

Categories     dessert

Time 45m

Yield 18 doughnuts

Number Of Ingredients 16

Nonstick cooking spray
1/2 cup granulated sugar
1 large egg
1/4 cup milk
1/4 cup sour cream
1 teaspoon pure vanilla extract
1 lemon, zested and juiced (about 2 tablespoons juice)
2 tablespoons canola or vegetable oil
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup frozen raspberries, blueberries and/or blackberries
1 1/4 cups confectioners' sugar
Juice from 1/3 cup frozen raspberries, thawed and drained (save the raspberries for another use)
1 cup sprinkles or freeze-dried raspberries or blueberries, crushed

Steps:

  • For the doughnuts: Preheat the oven to 350 degrees F. Grease three 6-cavity nonstick doughnut pans (each with 2 1/4-inch diameter wells) with nonstick cooking spray.
  • Whisk together the granulated sugar, egg, milk, sour cream, vanilla, lemon zest, lemon juice and oil in a medium bowl. Set aside.
  • In another medium bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add to the wet ingredients and whisk just to combine. Gently fold the frozen berries into the batter.
  • Spoon the batter into the prepared doughnut pans and bake until a toothpick inserted in the center comes out clean, 12 to 14 minutes. Let the doughnuts cool in the pans for 10 minutes, then remove the doughnuts to a wire rack to cool completely before glazing.
  • For the glaze: Whisk together the confectioners' sugar and raspberry juice in a medium bowl until smooth. Dip just the top of each cooled doughnut into the glaze and let the excess drip off.
  • For the topping: Decorate the glazed doughnuts with the sprinkles or crushed freeze-dried berries.

BAKED CHOCOLATE DOUGHNUTS WITH MAPLE GLAZE



Baked Chocolate Doughnuts with Maple Glaze image

Our delicious chocolate, maple-glazed doughnuts are easy to make and ready in 25 minutes.

Provided by Bree Hester

Categories     Side Dish

Time 25m

Yield 12

Number Of Ingredients 9

2 cups Original Bisquick™ mix
3 tablespoons unsweetened baking cocoa
3 tablespoons granulated sugar
2/3 cup milk
1 egg
1 teaspoon vanilla
1/2 cup powdered sugar
1 tablespoon real maple or maple-flavored syrup
2 tablespoons maple flakes, if desired

Steps:

  • Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
  • In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
  • Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
  • Meanwhile, in small bowl, mix powdered sugar and syrup with whisk until smooth.
  • Dip tops of doughnuts in glaze; sprinkle with maple flakes. Serve warm.

Nutrition Facts : ServingSize 1 Serving

DOUBLE BERRY DOUGHNUTS



Double Berry Doughnuts image

Treat your family to these doubly delicious doughnuts - made with Original Bisquick® mix, studded with sweet blueberries and frosted with a raspberry glaze.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 12

Number Of Ingredients 10

2 cups Original Bisquick™ mix
1/4 cup granulated sugar
2/3 cup milk
2 1/2 teaspoons vanilla
1 egg
1/2 cup dried blueberries
1/2 cup Cascadian Farm® frozen organic raspberries (do not thaw)
2 tablespoons water
2 cups powdered sugar
4 1/2 teaspoons milk

Steps:

  • Heat oven to 425°F. Spray doughnut pan with cooking spray. In medium bowl, stir Bisquick mix, 2 tablespoons of the granulated sugar, 2/3 cup milk, 2 teaspoons of the vanilla and the egg until blended. Stir in blueberries. Spoon batter into resealable food-storage plastic bag; seal bag. Cut off small corner of bag; squeeze bag to pipe batter into pan, using about 1/4 cup for each doughnut.
  • Bake 7 to 9 minutes or until toothpick inserted near center comes out clean. Immediately remove doughnuts from pan to cooling rack. Cool completely.
  • In 1-quart saucepan, heat raspberries, water and remaining 2 tablespoons granulated sugar to boiling over medium heat. Cook 2 to 3 minutes or until thickened and syrupy. Strain; cool. Stir in 1 cup of the powdered sugar and remaining 1/2 teaspoon vanilla with whisk until smooth and thickened. Dip tops of doughnuts in berry glaze; let excess drip off. Let stand until set.
  • In medium bowl, mix remaining 1 cup powdered sugar and 4 1/2 teaspoons milk with whisk until smooth. Drizzle over doughnuts. Let stand until set.

Nutrition Facts : Calories 230, Carbohydrate 48 g, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg

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