Description
Breakfast in bed requires a batch of sweet Raspberry White Chocolate Doughnuts. These baked sweets are topped with a white chocolate glaze and a sprinkle of chopped pistachios and freeze-dried raspberries.
Ingredients
Scale
FOR THE DONUTS
- 2 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup unsalted butter (cold and cut into 1/2-inch pieces)
- 2 eggs
- 1 cup plain Greek yogurt
- 2 teaspoons vanilla
- 1/2 cup Bonne Maman raspberry preserves
FOR THE WHITE CHOCOLATE GLAZE
- 1/4 cup heavy cream
- 4 ounces white chocolate
- 2 cups powdered sugar
- 1/4 cup pistachios (coarsely chopped)
- 1/4 cup freeze-dried raspberries (crumbled)
Instructions
- Preheat oven to 350°F. Coat two standard-size doughnut pans (12 wells total) with non-stick cooking spray.
- Whisk together the flour, cornstarch, sugar, baking powder, salt and baking soda in a large mixing bowl.
- With a pastry blender or electric mixer, cut the butter into the flour mixture until crumbly.
- In a medium mixing bowl, whisk the eggs together with the yogurt, vanilla and preserves. Pour the wet ingredients into the dry ingredients and stir until just combined. Transfer batter to donut pans.
- Bake 10-12 minutes, or until a toothpick inserted shows just a few crumbs when removed. Cool for 5 minutes before un-molding the donuts onto a wire rack.
MAKE THE GLAZE
- In a medium saucepan, melt white chocolate with the heavy cream over medium-low heat. Stir until smooth. Stir in powdered sugar 1/2 cup at a time until smooth. Mixture will thicken. Spoon glaze over top of donuts.
- Garnish each donut with a sprinkle of pistachios and freeze-dried raspberries.
- Best eaten immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Doughnuts