Cook for the Cure…Raspberry Orange Doughnuts

Cook for the Cure…Raspberry Orange Doughnuts

For the past few years, I have been honored by KitchenAid to be asked to share a pink recipe with you.  Why pink?

Ingredients

  • For the past few years, I have been honored by KitchenAid to be asked to share a pink recipe with you.  Why pink?
  • Well, KitchenAid is a huge supporter of the Susan G. Komen Foundation, an organization that tackles a disease that has touched so many people in all of our lives: breast cancer.  Together, with their Cooks for the Cure project, KitchenAid has raised over 10 million dollars.  Ten million.  Here’s hoping those dollars find a cure, and soon.
  • So, in my quest to think Pink, I went the baked good route.  Last year, I opted for gelato, which was incredible, but I was feeling a nice warm oven day when I set about to make this recipe.
  • Yes, baked doughnuts.
  • Certainly, we all adore fried, yeasty doughnuts.  But sometimes a cakey doughnut is quite right.  The addition of zingy citrus (orange juice and peel) to the soft, tart raspberries made these doughnuts sing. Topped then with a sweet glaze?  Oh my.
  • I may have had one or two.
  • Or eleven.  I lost count.  I was carb loading for my big race in July.
  • Oh, just go with it.
  • Raspberry Orange Doughnuts
  • makes 36 mini doughnuts
  • Ingredients
  • 1/4 cup unsalted butter, melted
  • 1/4 cup vegetable oil
  • zest of one orange
  • 2/3 cup granulated sugar
  • 3 tablespoons packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup whole milk
  • juice of one orange
  • 2 3/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces fresh raspberries
  • Citrus Glaze (recipe in notes)
  • Instructions
Read the whole recipe on She's Becoming DoughMessTic