I LOVE Bolthouse Farms – Vanilla Chai Tea.  I LOVE doughnuts.  I LOVE raspberries so what more could I ask for?

I wanted to share three of my loves with you-I haven’t made these (yet). I just found this recipe…Yummy!

For the doughnut holes:

  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 2 teaspoons baking powder
  • ¾ teaspoon ground cardamom
  • ¼ teaspoon sea salt
  • ½ cup sugar
  • 5 tablespoons butter, softened
  • 2 large eggs
  • 3/4 cup Bolthouse Farms® Vanilla Chai Tea

For the raspberry glaze:

  • 1 cup fresh or frozen raspberries
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ cinnamon
  • 1 tablespoon multi-colored sprinkles, optional


  1. Preheat oven to 375°F. Lightly grease a doughnut hole or mini muffin pan.
  2. In a large mixing bowl sift to combine flours, baking powder, cardamom and salt. Set aside.
  3. Using a stand or hand mixer cream the sugar and butter in a large mixing bowl. Beat in the the eggs one at a time and then mix in the milk until the batter is frothy. Mix in flour mixture just until combined.
  4. Add one tablespoon of dough to each doughnut hole cup and repeat with the remaining batter. Transfer to oven and bake for 10-12 minutes.
  5. While doughnut holes bake, combine raspberries with 3 tablespoons water in a small saucepan over medium-high heat. Simmer until the raspberries become a sauce, about 8-10 minutes. Press raspberries through a fine mesh sieve, removing all the seeds. Whisk powdered sugar, vanilla and cinnamon into the raspberry sauce until smooth.
  6. After baking, allow doughnut holes to cool in the pan for 5 minutes, then transfer to a cooling rack with parchment beneath. Drizzle with glaze and top with sprinkles. Serve warm.

I’m thinking I need some chocolate somewhere –



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