The summer we first moved into our house, my sister and her husband gave us two raspberry bushes. We had no idea about taking care of raspberries, but we eagerly grabbed the plants and found a little home for them along our fence, dreaming of jam, and pie, and afternoon snacks. Now, six years later they are out of control; bushes racing up and down that fence as if they own the place. But we adore them, despite their wild tendencies, and every August as the season starts slipping away a bit too soon, I am comforted by the deep pinks and reds peeking out at every turn. Those late berries extend the summer, there in our backyard. It’s been such a gift.
And there I was, picking those late berries, when I realized I almost let the whole summer slip by without making these little pretties. Ms. Erin from Naturally Ella put out a lovely ecookbook several months ago, titled, appropriately, Summer, and somehow I almost let it all get away: the long days, the warm nights, these lovely recipes. But on this last day of August I bring you sweet berry treats to carry you into what comes next. May summer always peek out at you from some small, wild, corner.

Raspberry Doughnuts
adapted from Naturally Ella

I strayed from Erin’s recipe just a little bit. Instead of two cups of whole wheat flour, I traded one in for all purpose. I also did not have walnut oil on hand, and substituted canola oil. Because of all the berries, these doughnuts are very moist, making them more of a cake-doughnut.  But gosh darn, they’re tasty. My father-in-law approved: he mumbled that they ‘look they are probably good for you’, but then proceeded to eat four in one sitting.

1 cup whole wheat pastry flour
1 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/4 cup walnut oil
1/2 cup milk
3 cups raspberries or blackberries
1/4 cup maple syrup

Combine berries and maple syrup in a small pot over medium heat. Cook until berries begin to break down, 8-12 minutes. Remove from heat and smash with a fork.

Preheat oven to 350? and lightly oil a doughnut pan.

In a medium bowl combine flour, baking powder, and salt. Give a good stir and set aside. Next, whisk together eggs, milk, cooked berries, and oil. Pour into dry ingredients and stir until combined. Scoop into plastic bag, cut a little hole in the corner of the bag, and squeeze batter in to doughnut pan, leaving 1/8” clear from the top of each doughnut [or, use a spoon to scoop batter in].
Bake for 12-15 minutes. Doughnut should spring back. Remove and let cool for 10 minutes.

Chocolate Ganache Glaze

adapted from Dorrie Greenspan

1/2 cup heavy cream
2 tablespoons sugar
2 tablespoons water
4 ounces bittersweet chocolate

Break chocolate into pieces and put in a bowl. Bring cream, sugar, and water to a full boil. Pour hot cream over chocolate, and cover with plastic wrap for 2-3 minutes. Uncover, and using a whisk, mix chocolate and cream together until smooth. Use glaze immediately on doughnuts.
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12 Responses to raspberry doughnuts with chocolate glaze

  1. What a stunning pink – they look insanely good. I wish I could get a cross-section shot so I could admire it even more. Yum.

  2. Kasey says:

    Oh I am so jealous of your raspberry bushes! I absolutely adore raspberries but the thing that drives me nuts is how pricey they can be. I wish I could grow my own. These donuts sound heavenly.

  3. Berries on the bush always seem so magical to me. The doughnuts look like a real treat.

  4. Sacha says:

    I don’t think I’ve ever eaten something so pink (that was natural)! What a lovely way to use those beautiful berries. And a chocolate glaze? Good move, Sarah. Good move.

  5. God I wish we had an out of control raspberry bush! These look amazing 🙂

  6. I’m with your father in law, I could happily eat four! Love the beautiful colour they’ve turned out too.

  7. london bakes says:

    These sound wonderful, I love Erin’s ebook and I just bought a doughnut pan today so I will have to make these when I get home!

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