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You are here: Home / Recipes / Baking and Desserts / Raspberry Baked Doughnuts

Raspberry Baked Doughnuts

March 18, 2014 by Sarah Trivuncic 20 Comments

This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!

Raspberry Baked Doughnuts using Ski Sensations yogurt

Baking with yogurt and dairy products is one of my favourite ways to whip up an easy sponge so when the folks behind new dairy dessert Ski Sensations set up an exclusive blogger challenge I knew exactly what to make.

Ski in my mind is synonymous with skiing – the brand has been around for 50 years and whilst I’m not quite that old I do remember this retro advert for ski with strapline “as recommended by the Ski instructor” – which since my father was indeed a ski instructor I found this highly amusing as a child.

I’m pleased to say the packaging is still that iconic blue – sadly the milk churn shaped pots seem to have been ditched in around 1979  so maybe we should start a campaign to bring those back right now.

It’s important to make the distinction that Ski Sensation is not yogurt. Rather it’s an indulgent fruit dairy dessert you’ll find it in the section with grown up puds in pots rather than amongst the cartoon cartons aimed at kiddies. That said, it behaves similarly with yogurt in baking so you could try using it in any sweet recipes featuring yogurt for a similar effect.

Hiding in the cupboards was my new silicone doughnut mould. This recipe involves none of that creaming fat and sugar faff here – simply spoon the batter into the moulds and bake. Similar to muffins, the quickest whisk of the ingredients, and you’re virtually good to go.

My recipe rustling rivals will be:
Utterly Scrummy
At Home With Mrs M
Sticky Fingers

All four of us have each produced recipes and serving suggestions using Ski Sensations and these will shortly be showcased upon the official Ski Facebook page.

Keep tabs on each blogger recipe as it is announced then the happy recipe hop will culminate with a vote by followers of the Ski Facebook page will take place at the end of the month. A lucky Facebook-liking-recipe-voting follower will win a set of Ceracraft pans and the recipe that gets the most votes will be immortalised on video in the respective blogger’s kitchen!

To join in the fun, hop on over to the official Ski Facebook page and hit “like” to stay in touch.

Meanwhile I will leave you with a nibble of my Ski Sensations creation… baked berry doughnuts!

Raspberry Baked Doughnuts using Ski Sensations 

makes 8-10

Ingredients
70g pot Ski Sensations strawberries & cream flavour dessert
1 large egg
125g caster sugar
45ml sunflower oil
110g self raising flour
50g raspberries

Equipment needed:
Silicone donut ring mould
Cake release baking spray (optional)

Directions:

1. Preheat the oven to 180c / Gas mark 4.
2. Place the Ski Sensations dessert, egg, caster sugar, flour and oil in a medium size mixing bowl.
3. Gently beat the ingredients together until just blended and smooth.
4. Spray the mould with cake release spray if using. Decant the batter into the mould using two teaspoons.
5. Bake the donuts for 15 minutes until golden and springy to the touch.
6. Allow the donuts to cool for a few minutes in the moulds then gently pop them out and transfer to a wire rack to cool completely.
7. When ready to serve, pop a raspberry into each hole.

Tip: if you don’t have a donut mould, try making them with a muffin mould instead.

Berry Baked Doughnuts, easy bake made with Ski Sensations #dessert #ad

Recipe and pictures commissioned by Ski for a fee in conjunction with their Facebook campaign and associated competition running between 31 March – 4 April. See also my post with iced ring doughnuts.

This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!
Filed Under: Baking and Desserts, Branded Content Tagged With: cakes, raspberries, yogurt

About Sarah Trivuncic

Sarah Trivuncic has published recipes, restaurant and travel reviews on Maison Cupcake since 2009. She lives in Walthamstow, East London with her husband and teenager.
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Comments

  1. Katie Bryson (@cookingkt) says

    March 20, 2014 at 9:57 am

    What a pretty bake Sarah… nice and simple to make too so perfect for getting the kids in the kitchen at the weekend, which I suspect I shall be doing as Matthew is working again…

    Reply
    • Sarah, Maison Cupcake says

      March 20, 2014 at 1:08 pm

      Thank you Katie, he’ll have a nice surprise when he gets home if you do 😉

      Reply
  2. Nazima says

    March 20, 2014 at 11:51 am

    a very pretty bake, I have only once tried baked doughnuts and they did not turn out well (stuck to the pan and were more muffin than doughnut) but these look to have turned out very well

    Reply
    • Sarah, Maison Cupcake says

      March 20, 2014 at 1:06 pm

      I use baking spray even with silicone moulds. Then they just pop out!

      Reply
  3. Ren Behan says

    March 20, 2014 at 3:36 pm

    Cute recipe and good to hear the silicone worked so well during baking. Best of luck with the challenge.

    Reply
  4. Jane says

    March 21, 2014 at 10:18 am

    At first glance I thought these were rum babas. Look good.

    Reply
  5. London Unattached says

    March 21, 2014 at 1:08 pm

    They look very cute! I want to know more now though;)

    Reply
  6. Nayna Kanabar (@citrusspiceuk) says

    March 21, 2014 at 2:07 pm

    These recipes look really cute and tasty. Great challenge I love cooking with yoghurt too.

    Reply
  7. Choclette says

    March 21, 2014 at 5:16 pm

    Oh Ski yogurts, I’d forgotten all about them. But I was brought up on them, the old iconic kind and used to love being allowed to choose my own flavours. Your doughnuts look so cute, if I had some moulds I would be getting out the bowl and whisk right now.

    Reply
  8. laura_howtocook says

    March 21, 2014 at 6:30 pm

    Yes I also remember the ski ads, they have been around forever have Ski! Good luck with your delicious berry doughnuts in the competition 🙂

    Reply
  9. Karen Burns Booth says

    March 21, 2014 at 8:52 pm

    A very pretty looking set of doughnuts, if that is the collective noun for doughnuts, or maybe that should be a sticky of doughnuts! I remember Ski yoghurt from my childhood days, mum and dad thought they were very Avant Garde for buying such a new and exotic product and we used to have yogurt for dessert, what a shame they ditched the old style pots though.

    Reply
  10. Eat Your Veg says

    March 22, 2014 at 9:23 pm

    They look and sound really very tasty, much better for you than normal doughnuts which I’m not really a very big fan of anyway. Love baking with yoghurt too, seems to produce fabulously moist cakes that keep for longer….not that I have any real need for cake to keep for longer!

    Reply
  11. Janice @FarmersgirlCook says

    March 22, 2014 at 10:16 pm

    Great looking doughnuts, love the raspberry in the centre.

    Reply
  12. Sylvia says

    March 22, 2014 at 10:42 pm

    Lovely bake! My OH loves their lemon flavour 😉 I would never thought to bake with them!

    Reply
  13. Jac -Tinned Tomatoes (@tinnedtoms) says

    March 23, 2014 at 2:02 pm

    I love my doughnut pans, I must try a recipe with yoghurt.

    Reply
  14. Fuss Free Helen says

    March 24, 2014 at 8:57 am

    Lovely doughnuts. I must make some, I have the moulds that I bought last time we both went to Westfield together!

    Reply
  15. Morgan @ Peaches, Please! says

    March 24, 2014 at 2:56 pm

    Cooking with yogurt can be really yummy. Good luck with the challenge!

    Reply
  16. HedgeComber says

    March 24, 2014 at 3:11 pm

    They look great fun and very tasty!
    Janie x

    Reply
  17. Dannii @ Hungry Healthy Happy says

    March 25, 2014 at 2:17 pm

    They look really good. I have been experimenting with baked doughnuts, but without oil. I will get there 🙂

    Reply
  18. Tina @ The Spicy Pear says

    March 26, 2014 at 8:49 am

    These baked doughnuts look very tasty. Good for me as I have a fear of deep frying anything.

    Reply

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