13 Feb 2016

Cherry & Almond Donuts with Chocolate Glaze

No Comments Baking, Breads and Cupcakes

Chocolate, cherries and almonds in one neat package. Perfect for Valentines day and easy to down a couple without thinking. There are a couple of recipes for a glaze below, use one or the other (or half and half), but don’t try to use both on the same donut.

Cherry & Almond Donuts
Prep time
Cook time
Total time
Serves: 20 mini douts
Cherry Donuts
  • 140g (1c) plain flour
  • 65g (1/3c) caster sugar
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • Dash nutmeg π
  • 1 egg
  • ½ tsp vanilla extract
  • 80ml (1/3c) milk
  • 15g (1 tbsp) butter, melted
  • 15 maraschino cherries
Almond Glaze
  • 60g (1/2c) icing sugar
  • ½ tsp cherry jam/cherry juice
  • Sprinkles/flaked almonds
Chocolate Glaze
  • 30g butter
  • 30ml milk/cream
  • 1 tbsp (15g) golden syrup
  • 1 tsp vanilla extract
  • 60g chocolate
Cherry Donuts
  1. Preheat the oven to 160C/325F, grease a mini donut pan †.
  2. Mix the dry ingredients in a small bowl.
  3. In a large bowl, whisk the eggs, melted butter, vanilla extract and milk.
  4. Stir the wet and dry ingredients together, then finely chop and fold in the cherries.
  5. Use a sandwich bag to fill the donut cavities ⅔ full.
  6. Bake for 8-10 mins until golden brown.
Almond Glaze
  1. Mix everything together until smooth.
  2. Dip each donut in the glaze, then top with either sprinkles or flaked almonds.
Chocolate Glaze
  1. Heat the butter, milk, syrup and vanilla extract in a pan until the butter melts.
  2. Remove from the heat and add the chocolate.
  3. Mix until the chocolate has melted and the glaze is smooth.
  4. Immediately dip the donuts and allow the glaze to set.
You can create endless variations by swapping out the almond extract and chopped cherries with the equivalent weight of another filling, such as:
-Cocoa Powder, chocolate chip and peppermint glaze
-Walnut and banana
-Apple and Cinnamon

† You can never have to much grease in a mini donut pan, give a few sprays into each cavity to reduce the chance of the donuts sticking. If they're difficult to remove try to run a knife round the edge then twist to loosen them instead of just pulling, as you might tear the tops off.

π Nutmeg is the secret ingredient which makes baked donuts taste more like donuts than cupcakes.

Baked donuts

Bake until golden brown and risen

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