These might be THE most “basic” recipe I’ve ever posted, and I kind of love it. Any mother or special lady in your life probably will too! I created these with Mother’s Day brunch in mind, because they’re so fun and girly and most importantly, delicious.
I’m so mad at myself because I bought some cocktail napkins from Marshall’s a couple weeks ago that say “Donuts and Rosé” on them and they’re sooo adorable. That’s what inspired these donuts actually. And I FORGOT to include them in the photos!! My brain is alllll over the place lately. I’ll have to show them to you on Instagram instead.
Do you have those days? I feel like I’m becoming more and more forgetful/scatterbrained. It’s giving me the reminder to slow the heck down sometimes. I’m such a go go go person and it gets me in trouble!
On to these donuts! There’s rosé in the glaze and the donuts themselves, and I also added some mashed raspberries to the batter.
Also, have you ever tried freeze dried strawberries? They’re so perfect for infusing into baked goods because they just turn into a powder when crushed. Perfect for adding into batter like I did here! And for garnishing because they’re so darn pretty.
You could also purée some strawberries in place of the raspberries, and use freeze dried raspberries in place of the strawberries. Totally up to you! Or do a mixture like I did here.
You probably could’ve guessed this, but I’m thinking you should serve rosé with these donuts at your next brunch or Mother’s Day brunch! Or peach watermelon rosé sangria! Seriously LOVE that stuff.
Do you guys have any Mother’s Day brunch plans/traditions?
- For the DONUTS:
- 1½ cups flour
- ⅔ cup freeze dried strawberries or raspberries, ground into a powder (I do this in the food processor)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¾ cup sugar
- 1 large egg
- 2 tablespoons melted coconut oil
- ½ cup raspberries, mashed (or you can use strawberries! I'd purée the strawberries in a blender or food processor)
- 2 teaspoons vanilla extract
- ½ cup rosé
- ¼ cup plain Greek yogurt
- ¼ cup unsweetened vanilla almond milk (or sub any milk)
- extra freeze dried strawberries/raspberries for garnish
- For the GLAZE:
- 2 cups powdered sugar
- 2 tablespoons freeze dried strawberries or raspberries, ground into a powder
- 2 tablespoons milk or cream
- 3 tablespoons rosé
- Preheat oven to 350℉. Spray a standard donut pan with nonstick spray.
- Combine flour, ground freeze dried berries, baking powder, baking soda, and salt in a medium bowl and whisk to combine.
- In a separate bowl, combine the sugar, egg, coconut oil, mashed raspberries/strawberries, vanilla, rosé, Greek yogurt, and almond milk. Whisk until smooth.
- Add the dry ingredients to the wet and stir until just combined.
- Spoon batter into donut molds, filling ¾ way full. Bake for 10-12 minutes or until edges are golden and a toothpick comes out clean. Let cool.
- While donuts are cooling, make the glaze. Combine the powdered sugar, ground freeze dried berries, milk, and rosé in a medium bowl and whisk until smooth.
- Once donuts are cool, dip in the glaze and garnish with extra crushed freeze dried berries.
adapted from this recipe.