Mother’s Day Brunch Ideas
The days are longer, the flowers are starting to bloom and it’s time to celebrate mothers and the important women in your life. These raspberry donuts are easy and irresistible! But first, some simple directions to make custom tea bags to add into your brunch or box up as a gift!
Custom Tea Bags
SUPPLIES
- coffee filters
- loose tea (Trader Joe’s has a lot of varieties)
- small pictures (I used Canva to design mine)
- twine
- stapler
INSTRUCTIONS
- Cut each coffee filter into a square
- Add 1 tsp. of loose tea to the center of the square
- Fold up like a brochure, and then in half again
- Staple a small piece of twine to the end and glue on the small photos
Raspberry Baked Donuts
Ingredients
- 115 grams (a little over 8 tbs. ) unsalted butter, soft
- 100 (1/2 cup) grams granulated sugar
- 3 large eggs, room temp. LIGHTLY BEAT THEM IN A BOWL
- 250 grams (2 cups) all-purpose flour
- 1 tsp. Baking powder
- 1 tsp. Fine salt
- 1 tsp. Vanilla extract
- 80 grams (5 1/4 tbs.) sour cream
- 2 lemons, zested
- 60 ml. (1/4 cup) lemon juice
- 125 grams fresh raspberries (a little less than 1 pint)
- For the lemon glaze
- Juice of 1 lemon
- 200 grams confectioner’s sugar (1 cup), sifted
- ¼ cup freeze dried raspberries, blitzed in a food processor to a fine powder
Instructions
- Preheat oven to 350. F. Grease the molds of two large donut pans (a total of 12)
- In the bowl of a stand mixer with the beater attached, add the butter and sugar. Beat for 2 mins or until pale and fluffy.
- Scrape down the sides of the bowl with a spatula. With the mixer running, pour the beaten egg in a slow and steady stream, stopping halfway to scrape the bowl. Beat until eggs are well mixed in and the mixture is light and airy. Fold in the vanilla extract, sour cream, lemon zest and lemon juice.
- Fold in the flour, baking powder and salt until just combined. Fold through the raspberries (they will break up as you fold)
- Spoon batter into a piping bag and snip about an inch off the bottom to create a large opening. Pipe the batter into each of the donut molds. Do not overfill as they will rise. Use a wet finger to smooth the dough where the ends meet.
- Bake for 10-12 minutes or until a toothpick inserted into the sponge comes out clean. Let cool for 10 mins before turning them out onto a wire rack.
LEMON GLAZE
- Sift the confectioner’s sugar into a large bowl. Add half the lemon juice and whisk. Add more lemon juice as needed to make a glaze that will coat the back of a spoon. If it’s too dry, add some warm water. If it’s too runny, add more sifted confectioner’s sugar.
- Dip the donuts into the glaze and set on a rack to dry. You can add more to the sides with a clean finger if needed. Decorate as you like.
STORE DONUTS IN AIRTIGHT CONTAINER FOR UP TO 3 DAYS OR STORE IN FREEZER, UNGLAZED.
If you are making these in the morning, be sure to leave your butter on the counter to soften overnight.
You will need a large pastry bag or zip lock bag to pipe the batter into the pans.
Optional for decoration: edible flowers or sprinkles.
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