1-First Step: Begin by preheating your oven to 350°F (175°C). While the oven heats, prepare your donut pan by greasing it thoroughly with cooking spray or a small amount of melted butter. If you do not have a donut pan, a muffin tin works as an alternative, though the shape will be different. Set the pan aside while you prepare your ingredients.
Next, prepare your raspberry puree if you have not already. Take about 1 pint of fresh raspberries and puree them in a blender or food processor until smooth. For a completely smooth texture without seeds, press the puree through a fine-mesh sieve. You will need 1/2 cup of puree for the batter and an additional 2 tablespoons for the glaze. Set aside any remaining puree for another use.

2-Second Step: In a medium mixing bowl, whisk together 1 cup of flour, 1/3 cup of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of nutmeg. Whisk these dry ingredients thoroughly to ensure even distribution of the leavening agent and spices. This step is crucial for consistent rising and flavor throughout your baked raspberry donuts.

3-Third Step: In a separate bowl, combine 1 egg, 1/4 cup of milk, 1/4 cup of yogurt, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Whisk these ingredients together until well combined and slightly frothy. The mixture should be smooth and uniform in color.

4-Fourth Step: Create a well in the center of your dry ingredients and pour in the wet mixture. Using a spatula or wooden spoon, gently fold the ingredients together just until combined. Be careful not to overmix, as this can develop gluten and result in tough donuts. The batter should be thick but still pourable.
Once the batter is partially mixed, add 1/2 cup of the fresh raspberry puree. Gently swirl the puree into the batter, creating a marbled effect rather than mixing it completely. This technique ensures pockets of vibrant raspberry flavor throughout each donut.

5-Fifth Step: Transfer the batter to a piping bag or large zip-top bag with one corner snipped off. Pipe the batter into your prepared donut pan, filling each mold about 3/4 full. This fill level allows room for the donuts to rise without overflowing. If you do not have a piping bag, carefully spoon the batter into the pan, using a small offset spatula to smooth the tops.
Place the filled donut pan in the preheated oven and bake for 10-12 minutes. The donuts are done when they spring back lightly when touched and have a light golden color around the edges. Insert a toothpick into the center of one donut to test for doneness; it should come out clean or with just a few moist crumbs.

6-Sixth Step: Allow the donuts to cool in the pan for 5 minutes before carefully transferring them to a wire rack. While they cool, prepare the glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of raspberry puree, 1 tablespoon of milk, and 1 teaspoon of lemon juice. Adjust the consistency by adding more powdered sugar for thickness or more milk for a thinner glaze.
Once the donuts have cooled completely but are still slightly warm to the touch, dip the top of each donut into the glaze. Lift and allow any excess to drip off before placing back on the wire rack. Let the glaze set for about 10-15 minutes before serving.

7-Final Step: Arrange your glazed baked raspberry donuts on a beautiful serving platter. These treats are best enjoyed the same day they are made, when the glaze is fresh and the crumb is at its most tender. Serve alongside your morning coffee or tea for a delightful breakfast experience, or enjoy them as an afternoon snack with a glass of cold milk.