Raspberry Cream Donut Holes
Deliciously simple mini donut holes filled with raspberry jam and topped with whipped cream, perfect for brunch or cozy afternoons.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 mini donut holes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 egg
- 2 tablespoons butter, melted
- 1 cup raspberry jam or fresh raspberries
- 1 cup heavy cream
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease a mini donut pan.
- Mix together the flour, sugar, baking powder, and salt until well combined.
- Whisk together the milk, egg, and melted butter.
- Combine the wet and dry ingredients until just mixed.
- Fill the mini donut pan with the batter about three-quarters full.
- Bake for 8-10 minutes, or until golden.
- Cool in the pan for a few minutes before transferring to a wire rack.
- Whip the heavy cream until stiff peaks form.
- Fill each donut hole with raspberry jam or fresh raspberries, then top with whipped cream.
- Dust with powdered sugar before serving.
Notes
Store leftovers in an airtight container at room temperature for up to two days. Refrigerate for up to four days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://tashirecipez.com/raspberry-cream-donut-holes-recipe-2/