Chocolate Covered Cherry Donuts


Talk Donut to Me.

Donuts are my #1 favorite food. Up there with blue cheese, wings (very much related to the former), all things coconut, and anything with cilantro… Donuts are a beautiful thing.

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A hand-held cake minus the obnoxious frosting, plus the beautiful glazes, sprinkles, and toppings. And sometimes, they are fried—which is borderline insane if you think about it. I mean, FRIED dough dipped in SUGAR and topped with more SUGAR. Is there anything more ridiculous than that!? No. No, it’s fact. There is not. And that’s why donuts are my favorite.
But today we will not get out a gallon of oil. Today I’ve made some baked donuts. My idea of healthy (just kidding, mom).
Chocolate & cherries. That’s a thing right? One evening, I made a chocolate cherry milkshake….
And then, without missing a beat, chocolate & cherries invaded and occupied my mind until I waved my little white flag and made these suckers. Chocolates & cherries—you win. And I’m very, very, very glad you did.
To be honest, these donuts do not represent chocolate & cherry warfare. Instead, they are more like a nice tango between chocolate & cherry—dancing, embracing, and gliding together effortlessly without either overpowering the other. 
As long as we’re being honest—I could eat the glaze straight. Maybe I did. Maybe that’s a bonus to making these donuts.
Maybe you should make them too. Shhhhh. I won’t tell that you ate half the glaze straight with a spoon.
Chocolate Covered Cherry Donuts
Yields 12
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  1. 2 tablespoons butter or baking spray
  2. 2 cups all-purpose flour
  3. 1 1/2 cups sugar
  4. 2 teaspoons baking powder
  5. 1 teaspoon ground cinnamon
  6. 1/2 teaspoon ground nutmeg
  7. 1/2 teaspoon kosher salt
  8. 1 extra-large egg, lightly beaten
  9. 1 cup whole milk
  10. 2 tablespoons unsalted butter, melted
  11. 2 teaspoons pure vanilla extract
  12. 1 cup frozen cherries, thawed
  13. 1 cup frozen cherries, chopped
  1. 1 1/4 cup powdered sugar
  2. 3 tablespoons unsweetened cocoa powder
  3. big pinch salt
  4. 3 to 4 tablespoons whole milk
  5. 2 teaspoons pure vanilla extract
  1. Preheat the oven to 350 degrees Fahrenheit. Grease 2 donut pans (or 1, if that is all you have, and repeat the process once the donut pan has been cooled and cleaned).
  2. Strain the thawed frozen cherry juices into a small bowl. Using a spatula, make sure you get all the cherry juice (it should result in about 1/4 cup). Discard the thawed cherries and set the juice aside.
  3. In a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Whisk dry ingredients together. In a smaller bowl, whisk the egg, milk, melted butter, vanilla, and cherry juice together. Stir the wet mixture into the dry ingredients until just combined. Add the chopped frozen cherries and fold them into the mixture until just combined.
  4. Carefully spoon the batter into the baking pans. Fill each one approximately three-quarters full. Bake for 12 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes on a wire rack. Use a knife to loosen the donuts, then tap the doughnuts out. (Optional: using a small biscuit cutter, cut the whole in the middle to discard of any overflow)
  1. In a small bowl, whisk together powdered sugar, cocoa powder, and salt. Add 2 tablespoons of milk and all of the vanilla extract. Whisk to combine. If mixture is too thick, add milk, a tablespoon at a time. If the mixture is too thin, add powdered sugar, tablespoon at a time.
  2. Dip each doughnut into the chocolate glaze. Lightly shake off some of the excess glaze. Return to a wire rack with a piece of parchment paper underneath. Allow to rest a few moments for the frosting to harden slightly.
Adapted from Barefoot Contessa, Joy The Baker
Adapted from Barefoot Contessa, Joy The Baker
Mogi Kitchen

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