For fresh donuts straight from your oven try this tasty Cherry Donuts recipe. Ready after just 10 minutes of baking, these sweet, fluffy donuts are flavored with cherry preserves and topped with a cherry swirled glaze.
My son is the pickiest eater on the planet. So far today I’ve been vilified for putting cheese on a ham and cheese and because the watermelon is too watery. Seriously, what’s next: the squash isn’t squashy enough? I can’t win a food war with this kid. The last time he ate without complaining he was a fetus, and even then he kicked me every taco Tuesday.
Exposure to Chernobyl-level radiation in my 1st trimester would justify my son’s fickleness as a genetic defect. But since I’ve never been near a Russian nuclear reactor, there’s no rationalizing his palate. The kid’s only redeeming factor is that he never turns down a donut. His donut addiction is so bad that I’m beginning to wonder if Homer Simpson is his father.
It’d explain a lot considering Homer loves donuts and works in a nuclear power plant.
Until my husband demands a paternity test, I’ll keep baking donuts for the family. And the best donut this side of Springfield is a baked cherry donut. Soft, fluffy and swirled with sweet, fruity jam these homemade donuts get a double hit of deliciousness with a dunk in cherry glaze. Fresh from the oven and baked in only 10 minutes, these donuts get 5 stars from my food critic son.
Before sharing the recipe for Cherry Donuts, here are a few tips and tricks to help you out:
For the moistest, fluffiest donuts be sure the egg, buttermilk and yes, even yogurt are at room temperature before beginning.
If you don’t have buttermilk, you can make a sour milk substitution by stirring 1/2 teaspoon of fresh lemon juice into 1/2 cup of whole milk then letting it set for 5 minutes before use.
Pipe batter into your donut pan using a zip-top bag with a bottom corner snipped off.
How to Store Cherry Donuts
Donuts taste best the day they are baked, but unglazed leftovers can be covered and stored at room temperature up to 2 days.
I hope you enjoy this homemade Cherry Donuts recipe. Please leave a rating and review below once you’ve tried it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.
Finally, if you like baking donuts then you’ll love this recipe for Neapolitan Donuts. Bite a section at a time or mix and match between vanilla, chocolate and strawberry. You can’t go wrong when every mouthful is a winning combination.
- 1 cup all-purpose flour unbleached
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 1/2 cup buttermilk room temperature
- 1/4 cup plain Greek yogurt room temperature
- 2 Tbsp unsalted butter melted and cooled
- 1 tsp vanilla extract pure
- 1/3 cup cherry jam
- 1 1/2 cups powdered sugar
- 2 Tbsp milk
- 2 Tbsp cherry jam
- Preheat oven to 350 degrees. Grease and flour donut pan to prevent sticking then set aside.
- Sift flour, baking powder, baking soda, and sugar together in a large bowl.
- In a separate bowl, whisk egg, buttermilk, yogurt, melted butter and vanilla until combined.
- Carefully add wet ingredients to dry, stirring with a wooden spoon until just combined. Take care to avoid overmixing.
- Add cherry jam then swirl into the batter with a knife.
- Pipe batter into donut pan, filling cavities 3/4 of the way.
- Bake for 10 to 11 minutes. Donuts are done after tops spring back when pressed by a fingertip.
- Cool donuts in pan for 3 minutes then remove to a wire rack to cool completely before adding cherry glaze.
- Clean donut pan, grease and flour then repeat the baking process with the remaining batter.
- In a medium bowl, whisk together powdered sugar and milk until smooth and lump free.
- Add cherry jam then stir until glaze turns pink.
- Dip donut tops into glaze then place on a baking rack until glaze sets.
- Serve immediately.
- Donuts taste best the day they are made but unglazed donuts can be covered and stored at room temperature up to 2 days.