Donuts

• 1

  Preheat the oven to 350 degrees. Lightly butter 2 6-cavity doughnut pans.

• 2

  In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.

• 3

  In a blender, puree raspberries and then strain.

• 4

  In a smaller bowl, whisk together the egg, milk, melted butter, vanilla, and ¼ cup raspberry puree. Reserve remaining raspberry puree for the glaze.

• 5

  Combine the wet mixture into the dry ingredients and mix until just combined.

• 6

  Spoon the batter into the baking pans, filling each one about three-quarters full. Bake for 12 minutes. Allow to cool in the pan for 5 minutes, then place doughnuts onto a cooling tray.

Raspberry Glaze

• 7

  Melt butter in a sauté pan over low heat. Add sugar, vanilla, milk, and ¼ cup raspberry puree and whisk until smooth. Remove from heat and let cool.

• 8

  Once donuts have cooled, dip each top in the glaze and then return to cooling rack to let glaze harden.