Baked Rosé Donuts

These rosé donuts are so easy to make and they're baked instead of fried! Infused with berry flavor and rosé, these are perfect for a ladies' brunch!

Course Breakfast, Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 donuts
Author Molly | Spices in My DNA


For the donuts

  • 1 1/2 cups flour
  • 2/3 cup freeze dried strawberries or raspberries, ground into a powder (I do this in the food processor)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1 large egg
  • 2 tablespoons melted coconut oil
  • 1/2 cup raspberries, mashed (or you can use strawberries! I'd purée the strawberries in a blender or food processor)
  • 2 teaspoons vanilla extract
  • 1/2 cup rosé
  • 1/4 cup plain Greek yogurt
  • 1/4 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


  1. Preheat oven to 350℉. Spray a standard donut pan with nonstick spray.

  2. Combine flour, ground freeze dried berries, baking powder, baking soda, and salt in a medium bowl and whisk to combine.

  3. In a separate bowl, combine the sugar, egg, coconut oil, mashed raspberries/strawberries, vanilla, rosé, Greek yogurt, and almond milk. Whisk until smooth.

  4. Add the dry ingredients to the wet and stir until just combined.

  5. 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.

  6. 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.

  7. Once donuts are cool, dip in the glaze and garnish with extra crushed freeze dried berries.

  8. Enjoy!