First, on low-medium heat in a saucepan, combine fresh raspberries with 3 tbsp granulated sugar and 2 tbsp water. Let simmer, uncovered, for about 5-10 minutes or until the raspberries have broken down, forming a thick syrup. Pass this through a fine mesh strainer and set aside this raspberry puree for later.

Preheat oven to 350 degrees.

In one bowl, mix together the dry ingredients- flour, salt, cinnamon, and baking powder. In another bowl, whisk the eggs before adding ¼ cup of the raspberry puree, granulated sugar, yogurt, vanilla extract, and 2 tbsp of the melted butter, whisking until combined.

Gently fold dry ingredients into wet and mix until just combined and pour batter into a piping bag. Spray your donut baking sheets with oil or butter. Pipe batter into donut molds, filling them about ½-¾ to the top (save room for expansion to maintain the donut hole in the middle).

Bake donuts for 10 minutes and then let them cool on a cooling rack. While they’re cooling, prepare the icing by adding powdered sugar to a bowl, then mixing in 1 tbsp raspberry puree, then 1 tbsp milk. You can add a bit more raspberry puree until you have your desired consistency- a viscous icing that won’t drip too much on the donuts.

Individually dip each donut into the icing. As the icing is starting to harden, sprinkle over some rose petals.