Name: Raspberry Pop Donuts
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: Makes 12
Cuisine: Australian
Ingredients: 110g butter, room temperature, plus extra for greasing; 100g white caster sugar; 50g brown sugar; 3 extra-large (60g each) eggs; 175g plain flour; 1/4 tsp McKenzie’s Bicarbonate of Soda; 125g sour cream; 1 tsp vanilla bean paste; 1 x 100g packet McKenzie’s Raspberry Flavoured Bitz; 180g pure icing sugar, sifted; 3 tbp thickened cream; 1 tsp vanilla bean paste; 1 tbp butter, melted; Food colouring, optional

Step 1

Preheat a conventional oven to 180°C. Grease a 12-hole standard donut tin with butter.

Step 2

Use a stand mixer or handheld electric mixer to beat the butter and both sugars together until pale and fluffy.

Step 3

Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Fold in the remaining flour and bicarbonate of soda, then fold in the sour cream and vanilla until just combined. Fold through the McKenzie’s Raspberry Flavoured Bitz.

Step 4

Transfer the batter to a piping bag and pipe evenly into the prepared donut tin, filling each cavity about three-quarters full.

Step 5

Bake for 16-18 minutes or until lightly golden and a skewer inserted into the thickest part comes out clean. Allow the donuts to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Step 6

Whisk together all of the vanilla glaze ingredients in a microwave-safe bowl until smooth. Microwave for 15-20 seconds to loosen the glaze before using. Dip the cooled donuts into the glaze, allowing any excess to drip away before placing on a wire rack to set.

Raspberry Pop Donuts