Pretty much in love with my donut pans right now. Yeah, donuts! The shape, look and feel of donuts is just so appealing - carefully mixed batter baked into perfectly puffy circles dunked in creamy sugary pink glaze - pretty heavenly. Raspberry and rose has always been a loving combination - the lightly floral fruitiness of the raspberry makes a great match for the distinct rose flavour. Here, candied rose petals play the texture card, scattered on top of the raspberry cream glaze like sprinkles.
Raspberry Buttermilk Donuts with Raspberry Cream Glaze, Candied Rose Petals
Yields 12 regular or 24 mini donuts. Grease and flour your donut pans and have a piping bag handy, too. (Donut recipe adapted from Mini Donuts by Jessica Segarra)
For the donuts:
1 1/3 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup granulated sugar
1/2 cup sour cream
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
3/4 cup buttermilk
1/2 cup raspberries, torn
For the glaze + toppings:
1 1/2 cups icing sugar
1/4 cup raspberries
1/3 cup heavy cream
Raspberries and candied rose petals
Preheat the oven to 350 degrees. In a medium bowl, whisk together the egg and sugar. Add the sour cream, oil, and vanilla extract, mixing until combined. Stir in the flour mixture, alternating with the buttermilk, gently mixing until combined. Break up the raspberries and toss them in, mixing carefully.
Fill a piping bag with donut batter - this is not a necessary step but it makes the donut pan filling process much cleaner and precise!
Snip the tip off of the piping bag (about 1/2 inch) and fill your donut pans. Place in the oven and bake for 12-14 minutes until a toothpick inserted into the donut comes out clean. Remove donuts from pans and set to cool on wire racks.
Make the glaze! Combine the icing sugar, raspberries and heavy cream in a blender and blend until a pink raspberry glaze forms. If it's too thick, add more heavy cream, a teaspoon at a time, until it's the consistency you like. Place your glaze in a bowl for dipping your donuts.
Carefully break up your candied rose petals into sprinkle-like shards.
Dunk your donuts into the pretty pink glaze, setting on top of parchment or wax paper to catch the drips. While the glaze is still wet, sprinkle with candied rose petal pieces.
Arrange your beautiful pink donuts on a party tray or platter and dive in! Tray from Think and Ink Studio.
Lyndsay Sung is a baker and blogger at Coco Cake Land. She loves super cute cakes, sweet design and snacks. She lives in Vancouver, Canada with her husband and toddler son.