Looking for a weekend breakfast treat? I’m long on rhubarb right now, so I decided to add rhubarb and raspberries to this baked doughnut recipe, for both the flavor and the added fiber. I originally bought the rhubarb to make a rhubarb trifle, and I will get to that in a few days, but this is a really easy recipe. All you need is the pan for baking doughnuts, which has been a good investment for me because I make doughnuts more often than muffins or cupcakes. Doughnuts are smaller, so there’s built-in portion control, and you can add almost any fruit/nut/date combination to this basic recipe. I added raspberries and orange zest to offset the tartness of the rhubarb, which tasted even better than I imagined, because the rhubarb reduced the overall sweetness of a doughnut, and the raspberries and oranges kept the remaining sweetness natural. These are bursting with fruit; there is a 50:50 fruit to doughnut ratio, which makes them even more mouth-watering.
There was batter left over, so I poured it into a small bread pan, sprinkled the top with sugar and cinnamon, and baked it ten minutes longer than the doughnuts. This bread, when sliced, grilled, and topped with a dollop of Greek yogurt and some fresh raspberries makes a wonderful, easy dessert. Of course, you could add ice cream instead, (I recommend dulce de leche, buttermilk, or cheesecake ice cream with this) for an even richer result. Don’t miss this recipe – it’s so good!
Serves: 4
Prep time: 40 minutes
Ingredients
- 2 cups flour
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- zest of one orange, grated
- 2 eggs
- ½ cup canola oil
- 2/3 cup sugar
- 2/3 cup buttermilk
- 1 cup rhubarb, finely chopped
- 1 cup red raspberries, cut gently into quarters
Sugar Cinnamon Mix for Doughnuts:
Ingredients
- 2 tablespoons melted butter
- 1/2 cup of sugar
- 1 teaspoon cinnamon
Directions
- Preheat oven to 350 degrees. Spray doughnut pan with cooking spray and set aside.
- In a mixing bowl, blend flour, baking soda, baking powder and salt. Add in orange zest.
- In another bowl, beat eggs until well combined, adding oil and sugar and whisking until the sugar is incorporated. Add buttermilk and blend.
- Put the rhubarb and raspberries in the flour mixture and combine. Add the sugar mixture and combine gently until fruit and flour are absorbed. You want to do this gently because the raspberries are fragile. If they are beaten too hard they will be smashed.
- Spoon into doughnut pan or bread pan and bake 20 minutes for doughnuts, 30 minutes for a small loaf of bread.
- Combine cinnamon and sugar.
- Brush doughnuts with melted butter, then roll in cinnamon and sugar mix and serve.
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