Raspberry Marzipan Vanilla Iced Mini Doughnuts

Raspberry Marzipan Vanilla Iced Mini Doughnuts

These mini raspberry marzipan doughnuts are perfect to give as a gift to your neighbors, teachers or loved ones! Using the raspberry freezer jam gives the doughnut a fresh taste and topping it with marzipan gives it a touch of sophistication! Enjoy!

Raspberry Marzipan Vanilla Iced Mini Doughnuts

1 1/3 cups flour
1/2 cup sugar
1 tbsp baking powder
1/4 tsp salt
1 egg, lightly beaten
1/3 cup butter, melted
1/2 cup + 1 tbsp milk
1/4 cup sour cream
2 tbsp almond paste
1/4 tsp almond extract

Almond Glaze:
2 tbsp Almond barista syrup, like Torani

1/3 cup Raspberry freezer jam, or raspberry preserves

Vanilla Icing:
4 cups powdered of sugar
1/2 cup butter
1/4 cup milk,
1/2 tsp vanilla
1-2 tsp water

To make doughnuts:
In a medium sized bowl, whisk together dry ingredients.
In a separate bowl mix together sour cream, and almond paste until smooth. Add egg, butter, milk, and almond extract. Either by hand or with an electric mixer, add egg mixture to the dry mixture, and stir until smooth.

Cook batter according to manufacturers instruction. Leaving center hole filled.

To make icing:
With an electric mixer, beat butter until smooth. Add 2 cups of the powered sugar, milk, and vanilla. Beat until well mixed. Add remaining sugar and beat until light and fluffy. Add water to thin to desired consistency.

Place donuts on a cooling rack. Prick donuts with a few small holes, and brush warm doughnuts with almond glaze.

Place a small teaspoon of raspberry jam into the center of each donut.

Drizzle with vanilla icing.

Makes about 28 mini doughnuts

Recipes by Amy Richardson


2 thoughts on “Raspberry Marzipan Vanilla Iced Mini Doughnuts

  1. Hi Amy–I love your stuff on Studio 5!! We finally got the mini donut maker (but my brother in Alabama had to send it to Utah!) Have you had any luck with TINY batches of batter? There is only two of us and I don’t want to be tempted to eat two dozen donuts–even if they are mini! THANKS!

    • Hi Debbie!

      Thank you so much for your kind words, and happy holidays to you.
      I am so glad you were able to get a machine!! Aren’t they fun?
      I have halved the recipes and they have turned out fine.
      The tricky measurements are the egg, and the 1/3 cup measurements.
      The egg halved is: 1 1/2 tbsp
      1/3 cup halved is: 5 tbsp + 1 tsp
      I have recently decided though to always make a full batch, they keep pretty well in an airtight container, then give some to a neighbor or friend. They will love you!

      Happy New Year!


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