Soft Raspberry Cream Donut Holes
These soft and fluffy donut holes, filled with a creamy raspberry puree, are perfect for breakfast, dessert, or as a delightful snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 donut holes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 large egg
- 2 tablespoons butter, melted
- 1 cup raspberry puree
- 1 cup heavy cream
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C) and grease a mini donut pan.
- Combine the all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl.
- Whisk together the buttermilk, egg, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined.
- Fill each cavity of the mini donut pan about 3/4 full with batter.
- Bake for 8-10 minutes or until golden and a toothpick comes out clean.
- Cool for a few minutes before removing from the pan.
- Whip the heavy cream until soft peaks form.
- Fold in the raspberry puree until well mixed.
- Fill each donut hole with the raspberry cream using a piping bag.
- Dust each donut hole with powdered sugar before serving.
Notes
Use fresh or frozen raspberries for puree and avoid overmixing the batter for fluffy donut holes.
Nutrition
- Serving Size: 1 donut hole
- Calories: 110
- Sugar: 6g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg