First, gather all your ingredients. Trust me; when you’re knee-deep in dough, the last thing you want is to run around the kitchen looking for something. Preheat your oven to 350°F (175°C). Grease your donut pan thoroughly, because nobody wants a sad, stuck donut.

In a mixing bowl, combine the Pamela’s Baking & Pancake Mix, sea salt, and ½ cup of sugar. Make sure everything is well incorporated. A great donut starts with a solid base!

In another bowl, whisk together the melted unsalted butter, whole milk, egg, raspberry puree, and vanilla extract. Beat them until it’s all combined into a cheerful, smooth mixture.

Next, pour the wet mixture into the bowl with the dry ingredients. Gently fold the two together. Be careful not to overmix; we want fluffy donuts, not dense ones! Carefully fold in those fresh raspberries, allowing them to distribute evenly.

Using a piping bag or a spoon, fill each donut cavity about two-thirds full. Remember, donuts puff up nicely while baking.

Now, pop those babies in the oven and bake for about 10-12 minutes. You know they’re done when they’re lightly golden and spring back when touched. Let them cool slightly before attempting to remove them from the pan.

While they cool, mix up your raspberry glaze. Whisk confectioners' sugar, raspberry puree, vanilla extract, and half-and-half until smooth. Adjust the consistency as needed—if it's too thick, add a little more half-and-half.

Dip the top of each donut into the glaze and set them aside on a cooling rack to allow the frosting to set.