Are you ready for a blast of dark chocolate, raspberries and doughnuts? Good. You are about to find out the best way to enjoy all three!
As I am typing this post, we are getting ready for a road trip to Kansas, helping my brother-in-law move. I just love a good road trip and can’t wait see what this weekend has in store for us, even though there’s a little bit of work involved, ha.
Since our MN summer has been lacking the hot temperatures that are normal for this time of year, I am beyond elated to be heading somewhere hot and humid. While temperatures in the high 70’s make for a comfortable summer for most people, the summer lover in me cannot wait to finally break a sweat.
One good thing about the “low” temps is that I haven’t had a reason not to turn on my oven. I’ve been happily baking away lately. Eating sweet treats and going for a run in gorgeous weather…. does it get much better than this?
Actually, yes. Eating doughnuts without having to work out would be even more amazing, but we’re talking about reality here. There’s no greater motivator than finishing my run when these fluffy doughnuts of wonderfulness are awaiting me. It’s the biggest reason why I work out.
Kathi loves food just too much, especially doughnuts. Best Ever Glazed Dark Chocolate & Raspberry Doughnuts to be exact!
Want to know the reason why these doughnuts deserve the title of best ever? They’re baked, but unlike most baked doughnuts, you would never guess that they were not fried. It’s da truth.
The secret is all about letting the dough rise for a couple of hours. I know – there’s yeast involved, but don’t be dismayed, you will be able to pull them off. Soft, moist and utterly scrumptious doughnuts are worth it. You won’t regret tackling this project. Plus, it’s easier than you think. Pinky promise.
Seriously, if you adore doughnuts even half as much as I do, there’s no question about whether or not you should make them. Just wait until you see the finished product. You get double points if you manage to take a bite filled with both a piece of chocolate and a raspberry :). Especially if they’re still somewhat warm inside. Juicy raspberries combined with melty chocolate inside a homemade doughnut. Can you say yum?
Good thing there are still two left this morning. The only thing better than a road trip must be a road trip with doughnut in hand.
Alright, friends. I hope you all have something fun planned this weekend. And if not, there are always doughnuts :).
- 1/2 cup lukewarm water (110 degrees)
- 2 1/4 teaspoon active dry yeast
- 1/2 cup warm milk
- 1 large egg
- 3 tablespoons sugar
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
- 2 3/4 cups all-purpose flour
- 1/3 cup dark chocolate chunks
- 1/2 cup fresh or frozen raspberries
- 2 1/2 cups confectioners' sugar
- 1/4 cup milk
- 1/4 teaspoon vanilla extract
- 1/4 cup dark chocolate
- 2 tablespoons raspberries, pureed
- 1. In the bowl of your stand mixer, combine warm water and yeast. Let stand for 10-15 minutes, or until foamy.
- 2. Using the paddle attachment, add milk, egg, sugar, and butter. Add salt and flour and mix until a sticky dough forms. Cover bowl with a clean kitchen towel. Let rise at room temperature for 2 hours. After the 2 hours have elapsed, place bowl in the fridge for 1 hour.
- 3. Preheat oven to 350 degrees F. Grease a doughnut pan with nonstick spray. Gently fold chocolate chunks and raspberries into the dough. Pipe or spoon batter into the wells of the doughnut pan. Bake for 18-20 minutes or until doughnuts are golden brown. Remove doughnuts from the pan and place on wire racks to cool slightly.
- 4. Meanwhile, prepare the glaze. In a small saucepan over medium-low heat, whisk together confectioners' sugar, milk, and vanilla. Glaze should be heated through, but doesn't need to come to a boil. Remove from heat. Dip warm doughnuts into the glaze and return to wire racks to cool.
- 5. Add pureed raspberries to the remaining glaze and mix until fully combined. If the glaze seems to be too runny, add another tablespoon or two of confectioners' sugar. Spoon raspberry glaze into a ziptop bag, cut off one corner and pipe over doughnuts. Lastly, melt dark chocolate, spoon into another ziptop bag, cut off one corner and pipe over doughnuts. Let sit for 5 minutes and enjoy.
- Doughnuts are best when eaten on the same day, but will keep up to 3 days stored in an airtight container.