Go Back
–+ servings

Cherry Almond Donuts

Teresa Ambra
Cherry Almond Donuts are absolutely spectacular and the best comfort food ever! These luscious donuts have cherries and almond extract in the batter and glaze. They're perfect for Valentine's Day, Christmas, birthdays or other special occasions. These irresistible donuts will surely cure any sweet tooth craving you have, and leave you feeling so happy and satisfied!
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 16
Calories 320 kcal

Ingredients
  

DONUTS:

  • 2 2/3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 tsp. sea salt
  • 3/4 cup granulated sugar
  • 1/2 cup 2% milk
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/4 cup unsalted butter melted
  • 1/4 cup canola oil (1/2 stick)
  • 2 tsp. almond extract
  • 8 oz. container candied cherries rinsed, drained and dried thoroughly

ALMOND GLAZE:

  • 1/4 cup 2% milk
  • 2 cups powdered sugar
  • 1 tsp. almond extract
  • 1/2 to 1 cup candied cherries rinsed, drained, dried thoroughly and diced

Instructions
 

DONUTS:

  • Preheat oven to 425 degrees.
  • Spray two or three six-cavity donut pans with cooking spray.
  • Set aside.
  • Rinse, drain and dry candied cherries.
  • Dice into small pieces and set aside or use whole.
  • In a large mixing bowl, whisk flour, baking powder, baking soda, salt and sugar.
  • Set aside.
  • In a medium sized mixing bowl, whisk the milk, sour cream and eggs until smooth.
  • Whisk in melted butter, canola oil, and 2 teaspoons almond extract.
  • Pour the butter mixture and candied cherries into the flour mixture.
  • Stir just until combined.
  • Do not overmix.
  • Batter will be very thick.
  • Spoon batter into a large zip-lock bag.
  • Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
  • Fill each cup 3∕4 full.
  • Bake for 10 minutes at 425 degrees or until the edges are lightly browned and a toothpick inserted in center comes out clean.
  • Remove from oven and cool approximately 2 minutes on a cooling rack.
  • Remove donuts from the cooling rack and dip in almond glaze.
  • Immediately sprinkle the tops with diced cherries.
  • Set out on wire racks until icing sets, approximately 10 minutes.

ALMOND GLAZE:

  • In a medium sized mixing bowl, whisk milk, powdered sugar and almond extract until smooth.
  • Dip the top of each donut into the bowl of glaze.
  • Immediately sprinkle the tops of the donuts with diced cherries.
  • Set on cooling rack.
  • Let glaze set for 5-10 minutes before serving.

Notes

NOTE: This is enough glaze to ice 24 donuts.
NOTE: You can use fresh or maraschino cherries. You must wash or rinse the cherries first and then dry thoroughly before using.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 320kcalCarbohydrates: 58gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 37mgSodium: 157mgPotassium: 38mgFiber: 0.4gSugar: 42gVitamin A: 200IUCalcium: 40mgIron: 0.2mg
Keyword almonds, breakfast, brunch, cherries, donuts
Tried this recipe?Let us know how it was!