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Baked Cherry Doughnuts

Baked Cherry Doughnuts

  • Author: Laura | Tutti Dolci
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 12 doughnuts

Description

Baked cherry doughnuts make the best breakfast! Dipped in melted butter and dunked in cinnamon sugar, you’ll love this easy baked doughnut recipe.


Ingredients

Doughnuts

  • 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

Topping

  • 4 Tbsp unsalted butter
  • 1/2 cup sugar
  • 1/2 tsp cinnamon

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

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

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