This Friday, June 3, is National Doughnut Day, and Jennifer from our Kitchen Council is helping us to celebrate with these tasty Baked Cherry Doughnuts with a Cherry Glaze. Our dark-sweet cherries are available through July, so buy them when you can.
Baked doughnuts might not be quite as exciting as the fried, yeasted varieties sold in doughnut shops, but they’re so much easier to prepare at home. When Stemilt cherries are in season, they make a perfect addition to so many desserts. These baked cherry doughnuts are a simple, beautiful treat that can be thrown together in less than 30 minutes. The cherries add texture, tartness and color, and the glaze is rich and decadent without being overly cloying.
This recipe requires a nonstick 6-cavity doughnut pan, and it yields 6 doughnuts. The recipe can easily be doubled for a dozen doughnuts. Cherry brandy is used in the glaze, but if you prefer to omit the alcohol, you can simply double the amount of fresh cherry juice used to 4 tablespoons total, which will require 1 cup of cherries. The brandy adds a tremendous amount of depth and flavor, though, so I highly recommend it!
- 5 ounces (approximately 1 cup) all-purpose flour
- 1/3 cup granulated sugar
- 1/4 tsp kosher salt
- 3/4 tsp baking powder
- 1/2 cup buttermilk
- 1 large egg, lightly beaten
- 2 tbsp vegetable or canola oil
- 1 tsp pure vanilla extract
- 1/2 cup Stemilt sweet cherries, pitted and chopped (see how to pit cherries easily here)
- 1/2 cup Stemilt sweet cherries, pitted
- 1 cup confectioners’ sugar
- 1 tbsp fresh squeezed lemon juice (approximately 1/2 large lemon)
- 2 tbsp cherry brandy
Much easier than the fried variety, these baked Cherry Doughnuts with Cherry Glaze are the perfect recipe for seasonal sweet cherries.
- Preheat the oven to 425 degrees F. Lightly grease a nonstick doughnut pan (baking spray with flour is a good option, but butter or shortening will also work).
- In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, kosher salt, and baking powder.
- In a separate large bowl, whisk together the buttermilk, large egg, vegetable oil, and pure vanilla extract.
- Whisk the wet ingredients into the dry ingredients, along with the chopped cherries, stirring until just combined (do not overmix).
- Spoon the batter evenly into the doughnut pan, leaving a small amount of room at the top of each cavity. This will give the batter a chance to solidify before it rises and help it maintain its shape.
- Bake the doughnuts for 7 minutes. Gently turn them out onto a cooling rack and allow to cool.
- While the doughnuts are cooling, prepare the cherry glaze. Place the 1/2 cup cherries in a small bowl, and gently mash them using a potato masher (you can also process them in a blender or food processor).
- Using the back of a spoon, press the cherries through a fine mesh strainer to extract the juice. Discard the pulp and reserve 2 tablespoons of fresh cherry juice.
- In a medium-sized bowl, stir together the confectioners’ sugar, cherry juice, lemon juice and cherry brandy.
- Drizzle over the doughnuts and allow the glaze to set.
- Calories: 284
- Fat Content: 6g
- Cholesterol Content: 32mg
- Sodium Content: 132mg
- Carbohydrate Content: 51.7g
- Fiber Content: 1g
- Sugar Content: 14.5g
- Protein Content: 4.2g