Ingredients:

  • 1 ½ cups (180 g) All-Purpose Flour, sifted
  • ¾ cup (150 g) Granulated Sugar
  • 1 ½ tsp (7.5 g) Baking Powder
  • ½ tsp (3 g) Fine Sea Salt
  • 1 Large Egg, lightly beaten
  • ¼ cup (57 g) Unsalted Butter, melted and cooled slightly
  • ½ cup (120 ml) Buttermilk, full-fat preferred
  • 1 tsp (5 ml) Vanilla Extract
  • ¼ tsp (1.25 ml) Almond Extract (Optional)
  • ½ cup (120 g) High-Quality Raspberry Preserves/Jam, seedless preferred
  • 1 ½ cups (180 g) Powdered Sugar (Icing Sugar), sifted
  • 2 tbsp (30 ml) Freshly Squeezed Lemon Juice
  • 1–2 tsp (5–10 ml) Milk or Water (to thin the glaze if needed)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a standard 12-well non-stick donut baking pan.
  2. In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt until well combined.
  3. In a separate medium bowl, whisk together the melted butter, buttermilk, beaten egg, vanilla extract, and almond extract.
  4. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold the ingredients together just until combined. Avoid overmixing.
  5. Transfer the batter to a piping bag (or sturdy Ziploc bag). Pipe the batter evenly into the donut wells, filling them roughly two-thirds full.
  6. Bake for 10 to 12 minutes, or until the edges are light golden brown and a toothpick inserted comes out clean.
  7. Remove the donuts from the oven and allow them to cool in the pan for 3–5 minutes. Gently unmould them onto a wire rack.
  8. While the donuts are still warm, gently create a shallow indentation (the thumbprint) in the centre of each donut using a lightly floured thumb or the rounded end of a wooden spoon.
  9. To make the glaze, whisk together the sifted powdered sugar and 2 tablespoons of lemon juice until smooth. Add milk or water, a half teaspoon at a time, until the glaze is thick enough to slowly drip off a spoon but holds its shape.
  10. Dip the top surface of each donut into the glaze, letting the excess drip off. Place back on the wire rack to set (about 10–15 minutes).
  11. Gently warm the raspberry preserves to make them easier to handle. Spoon or pipe approximately 1 teaspoon of the warm preserve into the centre of each lemon-glazed thumbprint.
  12. Allow the preserves to cool and set slightly before serving alongside tea.