Directions

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Preheat oven to 350°F. Coat two standard-size doughnut pans (12 wells total) with non-stick cooking spray.

Whisk together the flour, cornstarch, sugar, baking powder, salt and baking soda in a large mixing bowl.

With a pastry blender or electric mixer, cut the butter into the flour mixture until crumbly.

In a medium mixing bowl, whisk the eggs together with the yogurt, vanilla and preserves. Pour the wet ingredients into the dry ingredients and stir until just combined. Transfer batter to donut pans.

Bake 10-12 minutes, or until a toothpick inserted shows just a few crumbs when removed. Cool for 5 minutes before unmolding the donuts onto a wire rack.

Make the Glaze

In a medium saucepan, melt white chocolate with the heavy cream over medium-low heat. Stir until smooth. Stir in powdered sugar 1/2 cup at a time until smooth. Mixture will thicken. Spoon glaze over top of donuts.

Garnish each donut with a sprinkle of pistachios and freeze-dried raspberries.

Best eaten immediately.