Making mornings better with all these cherry donuts.
I’ve wanted to make these for years — and finally, here they are!
Today is unofficially (but officially in my book) National Donut Day. It may have been popularized by a big chain, but I’m all for celebrating sweet mornings.
I made what might be my favorite donut of all time: cherry cake donuts with a cherry-bourbon glaze. If you follow our summer trips to northern Michigan, you know we always wait for cherry donuts — they’re the absolute best. Nothing quite compares, though apple cider donuts in the fall come close.
Cherry season is the best season — so yes, I made them!
I even fried these, a step I don’t often take anymore (kids and all), but it was totally worth it. Fried donuts are special: they’re best enjoyed right after frying while they’re still fresh and cakey.
That immediacy does mean you should plan to serve them soon after making. Still, I’ll admit my whole family has happily eaten cherry donuts a day or two after buying them on vacation — they hold up surprisingly well.
Yes, I’m admitting it.
These cake-style cherry donuts are wonderfully cakey and can last a day or two if needed.
For that classic cherry flavor, maraschino cherries are key. If you prefer a cleaner ingredient list, I’ve used and love higher-quality maraschino cherries made for cocktails and desserts — they keep the flavor authentic. A touch of cherry extract is optional but enhances that bright cherry note.
If we get to go on our usual family vacation this year, I might try to compare this recipe to the secret donut from the bakery — fingers crossed!
I almost called these Manhattan donuts because of the cherry-and-bourbon combo. The glaze includes a splash of bourbon; you can omit it or replace it with extra cherry juice if you prefer a non-alcohol version.
If you want more donut ideas for National Donut Day, try chocolate, strawberry sprinkle, or pistachio variations — donuts really are for everyone.
Cherry Donuts with Bourbon Glaze
Cherry Donuts with Bourbon Glaze
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Ingredients
- 1 cup maraschino cherries, stems removed and chopped (I like to get 2 (14oz) jars to have extra for serving)
- 1/2 cup whole milk
- 2 tablespoons unsalted butter, melted
- 2 tablespoons maraschino cherry juice
- 1 large egg
- 1 teaspoon vanilla extract, or cherry extract — or both
- 2 1/2 cups all-purpose flour, plus extra for rolling
- 1/2 cup sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- vegetable or canola oil for frying
Cherry Bourbon Glaze
- 2 ½ cups powdered sugar
- 2 to 3 tablespoons maraschino cherry juice
- 1 tablespoon bourbon
Instructions
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Whisk together the milk, melted butter, maraschino cherry juice, egg and vanilla (or cherry) extract until combined.
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Stir together the flour, sugar, baking powder and salt. Sift the dry ingredients into the bowl of an electric mixer fitted with a paddle attachment. With the mixer on medium speed, pour in the milk mixture and mix until combined, about 3 to 4 minutes.
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Fold the chopped cherries into the dough. The dough will be sticky but should start to pull away from the sides of the bowl.
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Turn the dough onto a floured surface and roll to about ¼ to ½ inch thickness. Use a 2½-inch round cutter for the donuts and a smaller cutter or the wide end of a piping tip for the centers. Place rounds on a parchment-lined baking sheet and repeat with remaining dough.
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Heat oil in a pot fitted with a candy thermometer to 375°F (190°C). Fry 2 to 3 donuts at a time until golden, about 2 minutes per side. Transfer to paper towels to drain and repeat with the rest.
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Dip each warm donut into the glaze and let set for about 5 minutes before serving.
Cherry Bourbon Glaze
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Whisk powdered sugar, maraschino cherry juice and bourbon until smooth. If too thick, add juice 1 teaspoon at a time; if too thin, add more powdered sugar ¼ cup at a time. Dip donuts and let set on a wire rack or parchment.
Notes
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Plus, they’re pink!