When it comes to doughnuts, I usually want a chocolate one. Chocolate cake with chocolate frosting is my go-to. But then I tried the raspberry glazed old fashioned doughnut at a local doughnut shop and I was hooked. There was something about the combination of raspberries with an old fashioned doughnut that trumped my typical doughnut order. Don’t get me wrong, I still love a chocolate doughnut, but when I go to this one particular doughnut shop (or make my own with this recipe), I go with the raspberry glazed old fashioned doughnuts.
This is a fried doughnut recipe, and I haven’t tested it baked. Sometimes, you just need to use some oil and deep fry something. This doughnuts aren’t a healthy recipe, but they sure are delicious. Deep frying them gives them crispy edges on the outside and a nice fluffy interior. It’s important to make sure you are regulating the temperature of your oil, and since basic candy thermometers are inexpensive, I recommend adding one to your kitchen. If your oil is too hot or too cold, you won’t get the right amount of rise from the doughnuts and they will be too dense.
The raspberry glaze on these doughnuts is perfection, and it uses an ingredient that I don’t think I’ve ever used on the blog: corn syrup! I know that corn syrup is an ingredient that a lot of people try to avoid, but this recipe uses just 2 tablespoons total and it makes the glaze stick to the doughnuts so much better. When you have all the cracks and crevices characteristic of an old fashioned doughnut, you want to make sure the glaze sticks all over!
When you need a weekend treat or you’re looking to try something new, these raspberry glazed old fashioned doughnuts are perfect!
- 2½ cups cake flour
- 1½ tsp. baking powder
- ½ tsp. salt
- ¼ tsp. nutmeg
- ¼ tsp. cinnamon
- 4 tbsp. butter, softened
- ¾ cup granulated sugar
- 1 egg
- ½ cup sour cream
- Oil for frying
- ½ cup raspberry puree
- 3 cups powdered sugar
- 2 tbsp. corn syrup
- In a medium bowl, whisk together cake flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
- Using a stand mixer or a hand mixer with a large bowl, cream together butter and sugar until it's the consistency of wet sand. Add egg and beat until light in color. Add sour cream and mix until smooth.
- Add dry ingredients to wet ingredients and mix until just combined.
- Roll the dough out until it's about ¾ of an inch thick on a well floured surface. The dough will be sticky! Use a floured doughnut cutter to cut out the doughnuts and a hole in the center. You can also use a pint glass.
- Heat oil in a large pot until it reaches 350 degrees. You need to use enough oil to cover the bottom by a few inches. I used a whole bottle of canola oil.
- Carefully place the doughnuts in the oil, being careful not to crowd the pan, and flipping once they are golden brown.
- Transfer to a wire rack to cool.
- Once the doughnuts are cool, prepare the glaze. In a shallow dish, whisk together raspberry puree, powdered sugar, and corn syrup. Place the doughnuts in the glaze and then transfer back to the wire rack to allow to dry.
- Doughnuts are best enjoyed that day but will keep in an airtight container for 24 hours.
- Enjoy!
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