Raspberry Glazed Donuts Recipe

This Raspberry Glazed Donuts recipe creates soft, pillowy yeast donuts coated in a vibrant raspberry glaze and finished with colorful sprinkles. Featured on Flour Power with Jessica McGovern, these homemade donuts deliver bakery-quality texture with a bright fruity twist, making them perfect for brunch spreads, weekend baking, and special celebrations.

The Inspiration

Donuts are one of the most beloved comfort pastries in the world, enjoyed in countless variations from classic glazed rings to filled and decorated creations. Their universal appeal comes from their soft, airy texture and their ability to pair beautifully with both simple and bold flavors.

On Flour Power, Jessica McGovern focuses on approachable baking recipes that feel indulgent yet achievable at home. These Raspberry Glazed Donuts reflect that philosophy by transforming a classic yeast donut into a visually striking and flavor-packed treat.

Ingredients

Donuts

• 2 ½ tablespoons (37.5 ml) active dry yeast, divided
• 1 cup (240 ml) warm milk, divided
• 3 cups (710 ml) bread flour, divided
• 1 ½ tablespoons (22.5 ml) caster sugar
• ½ teaspoon (2.5 ml) vanilla extract
• 3 egg yolks
• ¾ teaspoon (3.75 ml) salt
• ¼ cup (60 ml) unsalted butter, room temperature
• Sunflower oil, for frying

Glaze

• 2 ½ cups (600 ml) icing sugar
• ¼ cup (60 ml) milk
• 3 tablespoons (45 ml) raspberry purée
• Colourful sprinkles, for garnish

Method

• Let’s get baking!
• In a bowl, mix together ½ tablespoon (7.5 ml) yeast and ½ cup (120 ml) milk. Allow yeast to dissolve (about 10 minutes).
• Add ½ cup (120 ml) flour and sugar to the yeast mixture and stir together to form a paste.
• Cover and set aside to rest 30 minutes.
• In the bowl of a stand mixer, add remaining yeast and milk. Allow yeast to dissolve (about 10 minutes) and then combine.
• Add flour paste to yeast mixture and combine.
• Add vanilla and egg yolks to the mixture, and stir together using the dough hook.
• Add salt and 1 cup (240 ml) flour and continue mixing.
• Add butter and continue combining.
• Add remaining flour a bit at a time until dough forms and pulls away from the side of the bowl.
• Remove bowl, cover, and let rise for 1 hour.
• Turn dough out onto a lightly floured counter (too much flour will burn when deep-fried).
• Using donut cutters or cookie cutters, cut out 3-inch (7.5 cm) donut rounds – reserving holes.
• Set donuts on a baking sheet, cover with plastic wrap, and let rise 30 minutes or until doubled in size.
• Heat oil in a pot to 350 F (175 C).
• Lower donuts into oil using a metal spatula or spoon.
• Let cook 2 minutes each side.
• Remove and let drain on paper towels.
• Add donut holes and fry just until golden.
• Remove and let drain on paper towels.
• Let cool.

To make the glaze

• To a new bowl, add icing sugar and milk and mix.
• Add raspberry purée and mix until colour is uniform.
• Dip donuts in glaze.
• Top with sprinkles.
• Let set.
• Share.

Serving Suggestions

Serve them fresh with coffee, cappuccino, espresso, or hot chocolate for a comforting café-style experience. The tart raspberry glaze pairs especially well with rich coffee drinks and creamy lattes.

For brunch spreads, pair these donuts with fresh fruit platters, scrambled eggs, pastries, and breakfast casseroles to create a balanced and visually appealing menu. Their bright glaze adds a pop of color that enhances any table setting.

These donuts also work beautifully for dessert platters at parties, baby showers, or bake sales. Arrange them on tiered stands or decorative trays to highlight their glossy glaze and colorful sprinkles.

Final Thoughts

This Raspberry Glazed Donuts recipe delivers everything people love about homemade donuts—soft, airy dough, a light sweetness, and a vibrant fruity finish. The combination of yeast-risen texture and raspberry glaze creates a bakery-quality treat that feels both nostalgic and modern.