Making mornings better with all these cherry donuts.
I’ve wanted to make these for years — and finally they’re here!
Today unofficially (but also officially) feels like National Donut Day. Maybe Dunkin’ promoted it, but however it started, I’m all in.
If you’ve followed our northern Michigan summer adventures, you know we wait all season for cherry donuts. They’re my favorite — nothing beats them for summer. (Well, maybe apple cider donuts in the fall, but cherries win in summer.)
So I made ’em!
I even fried these, which I rarely do anymore because of kids and logistics, but they’re absolutely worth the extra effort. Fried donuts are best served fresh — they have that tender, cakey bite right after frying.
That said, I’ll admit we’ve eaten cherry donuts a day or two after buying them on vacation, and they still hold up surprisingly well. They’re cakey and delicious enough to enjoy beyond the first day.
YES I’m admitting it.
They can actually be enjoyed a day or two later and still taste great.
For that unmistakable cherry flavor, maraschino cherries are the classic choice. If typical maraschino ingredient lists trouble you, there are better-quality options available that we love for both cocktails and desserts. Cherry extract boosts the flavor too — not strictly necessary, but it makes the donuts extra cherry-forward and delicious.
We may or may not make it to our usual family vacation this year, but if we do I might sneak a peek at the secret cherry donut recipe from the local shop to compare!
I nearly named these “Manhattan Donuts” because of the cherry and bourbon combo — there’s a touch of bourbon in the glaze. If you prefer to skip alcohol, replace it with more cherry juice and you’ll still get a lovely glaze.
If you want more donut ideas, try salted dark chocolate fudge donuts, strawberry buttermilk sprinkle donuts, or chocolate pistachio cake donuts. Donuts for everyone!
Cherry Donuts with Bourbon Glaze
Cherry Donuts with Bourbon Glaze
12
to 16 donuts
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Ingredients
- 1 cup maraschino cherries, stems removed and chopped (I like to get 2 (14oz) jars to have cherries 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
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- vegetable or canola oil for frying
Cherry Bourbon Glaze
- 2 1/2 cups powdered sugar
- 2 to 3 tablespoons maraschino cherry juice
- 1 tablespoon bourbon (optional)
Instructions
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Whisk together the milk, melted butter, 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. Add the milk mixture with the mixer on medium and mix until combined, about 3 to 4 minutes.
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Fold the chopped cherries into the dough until distributed. The dough will be sticky but should begin to pull away from the sides of the bowl.
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Turn the dough onto a floured surface and roll to about 1/4 to 1/2 inch thick. Cut rounds with a 2 1/2-inch biscuit cutter and use a smaller cutter for the centers. Transfer to a parchment-lined sheet and repeat with remaining dough.
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Heat oil in a pot fitted with a candy thermometer to 375°F. Fry 2 to 3 donuts at a time until golden, about 2 minutes per side. Drain on paper towels and repeat.
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Dip each donut in the glaze and let set for a few minutes, then enjoy.
Cherry Bourbon Glaze
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Whisk together the powdered sugar, cherry juice, and bourbon until smooth. If too thick, add cherry juice 1 teaspoon at a time. If too thin, add powdered sugar 1/4 cup at a time. Dip donuts in glaze and let set on a wire rack or parchment paper.
Notes
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Plus, they’re pink!