baked cherry doughnuts
Happy National Doughnut Day and happy Friday! Baked cherry doughnuts are the perfect way to celebrate, because doughnut day is the best day!
Fluffy and light, these baked doughnuts feature a ribbon of sweet-tart cherry preserves swirled into the vanilla batter. Alternatively, use cherry jam or any flavor you love.
Dipped in melted butter and dunked in cinnamon sugar, these doughnuts are so light and delicious. Grab your coffee (or cold brew) and prepare to indulge in every last crumb!
Easy baked doughnuts
For easy baked doughnuts, transfer the batter to a large piping bag and fill each doughnut cup about 3/4 full. Top the batter with spoonfuls of cherry preserves, and gently swirl into the batter with a wooden skewer. Tap the doughnut pan to settle the batter, then bake until golden and the tops spring back to the touch.
Baked cherry doughnuts make the best breakfast! Dipped in melted butter and dunked in cinnamon sugar, you’ll love this easy baked doughnut recipe.
- 2 cups cake flour (see note below)
- 3/4 cup sugar
- 1/2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup low-fat buttermilk, at room temperature
- 2 eggs, lightly beaten
- 2 Tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp pure almond extract
- 6 Tbsp cherry preserves
- 4 Tbsp unsalted butter
- 1/2 cup sugar
- 1/2 tsp cinnamon
- Preheat oven to 425°F and spray a standard doughnut pan with nonstick spray. Whisk together cake flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Combine buttermilk, eggs, melted butter, vanilla, and almond extract in a medium bowl; add to flour mixture and fold in just until incorporated.
- Spoon batter into a pastry bag fitted with a large round tip and fill each doughnut cup 3/4 full. Place cherry preserves in a small bowl and warm briefly in the microwave (about 10 seconds). Drop spoonfuls of cherry preserves (about 1/2 teaspoon each) over the batter; use a toothpick to very gently swirl the preserves into the batter. Tap the pan sharply to reduce air bubbles.
- Bake about 8 to 9 minutes, until the tops spring back when touched. Turn doughnuts out on a wire rack to cool completely. Repeat with remaining batter, allowing pan to cool completely and spraying with nonstick spray in between batches.
- Set rack with cooled doughnuts over a piece of waxed paper. Heat butter in a microwave-safe bowl until melted. Combine sugar and cinnamon in a shallow bowl. Dip doughnut tops lightly in melted butter, and dunk in cinnamon sugar; repeat with other side. If you have extra cinnamon sugar, dunk tops again.
- Doughnuts taste best the first day – store leftover doughnuts at room temperature and warm briefly before serving or wrap well and freeze up to 2 months.
To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.
Keywords: Cinnamon, Sugar, Cherry, Doughnut, Donut, Breakfast