Chocolate Raspberry Donuts

Chocolate donuts with a raspberry glaze sitting on parchment paper with freeze dried raspberries in a small bowl

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Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: donuts

Calories: 134kcal

Ingredients

Chocolate Donuts

112 g All Purpose Flour
25 g Cocoa Powder
1 tbsp hot choc mix
¼ tsp Baking Soda
¼ tsp Salt
85 g White Sugar
¼ cup hot water
¼ cup Vanilla Greek Yoghurt or normal yoghurt
1 egg
30 g melted butter
1 tsp Vanilla

Raspberry Glaze

1 cup Icing Sugar
½ tbsp freeze dried raspberry powder*
2 tbsp Milk

Instructions

Pre-heat oven to 350F and spray a donut pan with cooking spray
In a small bowl, melt butter.
Boil water and set aside ¼ cup
In a medium bowl, sieve cocoa powder, then add flour, baking soda & salt, whisking to combine.
In a large bowl whisk the egg & sugar for 2-3 minutes.
Add melted butter and vanilla. Whisk until combined.
Add yoghurt to the wet batter and whisk until combined.
Add your dry ingredients and fold until just combined.
Pour in the boiled water, stirring until combined.
Add your donut mix to a piping bag (or ziplock bag) and fill each donut hole ½ way.
Bake in the oven for 9-10 minutes, or until the donuts spring back when you press them. Let them cool completely.

Raspberry Glaze

Add the icing sugar and freeze dried raspberry powder to a medium bowl.
Add the milk 1 tbsp at a time, ensuring you reach the right consistency. It should only need 2 tbsp, but if it is feeling too thick, add a 1/4 tsp more at a time.
Dip each donut into the glaze, and then place it on a cooling rack placed over a tray, letting the icing drip off into the tray. Top with some of the raspberry powder or seeds if you like.

Notes

*Note: if you don't have freeze dried raspberry powder, you can make your own! Simply use a blender or food processor to create a powder with freeze dried raspberries. Use a sieve to get the fine powder. I like to add some of the raspberry seeds to the mix too.

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