Recipe: Cherry Almond Baked Doughnuts
It's been a hot minute since I last posted a recipe here, and since I recently finished harvesting the cherries off the tree in our garden (it was a good year!), it seemed a good time to post this one.
I love to bake. It's why the main character in my debut novel, All Stirred Up, is a baker. (Check out the book for more deliciousness!) Every weekend, I bake up more-elaborate-than-usual breakfasts. Baked doughnuts are great for weekend breakfasts because they don't take long to make and you're not faffing about with a lot of frying oil. You can have breakfast on the table in under 40 minutes, and the kids love them. Winning!
I adapted this recipe from Apron and Whisk.
Cherry Almond Baked Doughnuts Recipe
Simmer on low heat until fruit is soft:
1 c cherries
Juice of 1/2 lemon (about 2-3 T)
Continue simmering until the liquid reduces to about 2-3 T. Set aside.
Preheat your oven to 180 degrees C/350 degrees F and melt:
25 g/2T butter
(I just pop the butter in the oven and let it melt while the oven's preheating). Once melted, set the butter aside to cool a little.
Mix in a bowl:
125g/1c flour
90g/0.5c sugar
65g/0.5c ground almonds
1 tsp baking powder
1/2 tsp salt
Whisk thoroughly to break up any lumps.
Mix separately:
1 egg (UK medium/USA large)
125 ml/0.5 c milk
1/2 tsp almond extract
The slightly cooled butter
Grease your doughnut pans and set them on a baking tray.
Drain the cherries, reserving the juice.
Add wet ingredients to dry and mix. Add the cherries and mix.
Cherries sitting on top of batter with a spatula ready to mix them in Spatula swirling cherries into batter
Grab a pastry bag.
Clamp the bottom of the bag with a bag clip so your batter doesn't leak out.
Set the bag in a water glass, folding down the top, to make filling with batter easier.
White pastry bag with a blue clip at its base White pastry bag with blue clip standing up in a water glass
Fill your pastry bag with batter, remove the clip, and pipe batter into the doughnut pans.
Bake for about 15 minutes, until a toothpick or cake tester comes out clean.
Cool doughnuts in the pans for about 5 minutes, then cool on wire racks.
Combine:
150g/1 c icing sugar
The drained liquid from the cherries
Whisk until smooth and glossy. If it's too thick, add a little lemon juice.
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