Oh boy. Here they are. The best baked gluten free donuts in creation. My favorite donut as a kid was jelly filled. I haven’t had a real donut in over a decade but the memories are STRONG let me tell you. So when I bought my donut pan, my daughter and I set out on a mission to make a delicious raspberry jelly donut. And this recipe does not disappoint. In fact, it might be one of my favorites EVER. And that’s saying a lot because I bake nonstop.

What’s your favorite flavor of donut? Let me know in the comments.

lemon raspberry donuts — *This bite was to die for. Yum!*

Gluten Free Raspberry Jelly Donuts

The best baked donut ever.

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Course Breakfast, Dessert

Ingredients

Donut

1 1/2 cups gluten free all purpose flour I used Bobs Red Mill 1:1 flour
1/4 cup arrowroot flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup coconut sugar
8 tbs grass fed butter, melted I used Kerrygold butter
2 eggs
1 1/2 tsp vanilla bean paste You can sub vanilla extract
3/4 cup plain yogurt I used Chobani plain slightly sweet coconut yogurt
1/2 cup fresh raspberries, chopped
1/4 cup organic seedless raspberry preserves I used Santa Cruz brand

Glaze

2 tsp almond milk Sub any other form of milk
1/4 cup Organic seedless raspberry preserves I used Santa Cruz brand
3 drops DoTerra Lemon essential oil You can sub 1tsp fresh lemon zest or omit
1 cup powdered sugar

Instructions

Donuts

Preheat the oven to 350 degrees.
Spray your donut pan with cooking spray (I use avocado oil spray). Alternatively, you could pour a little oil into each donut well and spread with a paper towel to make sure it's non-stick.
Mix all dry ingredients together in a large bowl. Mix butter, eggs, vanilla bean paste, and yogurt in another bowl, then pour into the dry mix.
Mix until well blended and batter forms. Fold in chopped raspberries.
Place batter into an icing bag, or alternatively put some into a freezer bag and cut off the tip to make a piping bag. Place raspberry preserves into another bag with a smaller opening (this will be your filling in the center)
Pipe a thin layer into each donut well with the batter. Then in the center, pipe and even thinner layer of jelly. Follow with another layer of batter to close it off.
With a finger moistened with water, rim the inside of the donut mix to put it out a little (this helps keep the center from closing over when it bakes)
Bake for about 12 minutes. Let cool a few minutes, , then turn the pan over and release the donuts. Let cool completely.