Rose City Recipe: Baked Apple Doughnuts with Fresh Raspberry Glaze (vegan)

by Cate Maxson

These light and airy doughnuts, offering a hint of cardamom and maple syrup, are gently dipped in a sweetened homemade fresh raspberry glaze. Topped with handmade Tootsie Roll (!) roses, mint leaves from the garden, and a healthy handful of fresh raspberries, these treats are made to be served with a hot cup of coffee after a rainy Pacific Northwest winter run.

Doughnuts (makes 6): 

¼ cup almond milk

1 tsp white vinegar

½ tsp pure vanilla extract

3 ½ Tbsp applesauce

⅓ cup pure maple syrup

1 cup flour, loosely packed (I used Spelt flour)

1 tsp baking powder

¼ tsp salt

Pinch cardamom 

Grease a doughnut pan and preheat oven to 350 F. Whisk together first 5 ingredients. Add all remaining ingredients to a large bowl and stir wet ingredients into dry until evenly mixed. Bake on center rack for 10-14 minutes (I baked them for 14 minutes) or until doughnuts have risen and are cooked through. Let sit at least 10 minutes before removing from pan. Let doughnuts cool completely before dipping in glaze. 

Fresh Raspberry Glaze:

6 oz. fresh raspberries

1 Tbsp lemon juice

3 Tbsp water

2 Tbsp cane sugar

½ tsp pure vanilla extract

1 cup powdered sugar 

In a small saucepan over medium heat, stir together raspberries, lemon juice, water, and cane sugar. When mixture begins to bubble, smash raspberries with the back of a wooden spon. Turn heat down to medium-low and let mixture cook for 2 minutes, stirring once or twice. 

Remove pan from heat and stir in vanilla. Top a mason jar or bowl with cheese cloth (secure with rubber band) and pour raspberry mixture over cheese cloth. Gentle press on mixture with back of a wooden spoon to extract juices (this takes awhile – be prepared to be patient!), letting juices drain. Let drain until you have a little more than ¼ cup juice. Discard cheese cloth and raspberry seeds/skin. 

To create the glaze, in a bowl that’s wide enough to dip a doughnut in, whisk together powdered sugar and prepared raspberry juice until a thickened consistency forms. Dip doughnut upside down and allow to dry rightside up on a cooling rack. Enjoy!!

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