These fruit-flavored donuts will make even the most non-morning person jump out of bed with a smile. Red raspberries are mixed into buttermilk-based cake donuts for a sweet-tart flavor, then topped with a raspberry puree and confectioners' sugar glaze. Who’s excited to get up and at em’?
Preheat oven to 425°F. Prepare doughnut pan with vegetable pan spray.
In large bowl, whisk together flour, sugar, baking powder, salt and nutmeg. Add buttermilk, eggs and butter. Beat until just combined. Fold in 1/2 cup of raspberries. Fill each doughnut cup approximately 2/3 full.
Bake 7-9 minutes or until the tops of the doughnuts spring back when touched. Let cool in pan 5 minutes before removing to cooling grid to cool completely.
For glaze, puree remaining raspberries in blender or food processor. Strain puree; 1/4 cup juice should remain. Discard solids.
In small bowl whisk together raspberry juice and confectioners’ sugar until smooth. Cover tops of doughnuts with glaze.