My recipe for bing cherry doughnuts was completely inspired by the 7-11 slurpee doughnut that debuted about a month ago. It looked so pretty and pink and reminded me of the strawberry doughnuts I ate as a child. I’ve decided to create my own version. I course debated for a while over where or not to add food coloring to the dough. I started out with a few drops of cherry juice, but the color looked very purple, so I ended up adding a little pink food coloring gel. For the frosting, I went all out with the color, striving for a “Simpsons” bright pink frosting that you often see Homer eating whenever possible.
The doughnuts turned out just as I hoped. Frying cake doughnuts are such a hit or miss, because if the heat of the oil is too low, the dough will fill with grease, and if the heat is too high, the doughnuts will brown too quickly and the dough will be undercooked in the middle. These were just right (finally)! The cherry flavor was spot on and the doughnuts weren’t overly sweet allowing for the cherry glaze to shine. I think Homer would’ve been proud of these doughnuts.
Bing Cherry Doughnuts
for the doughnuts
- ¼ cup granulated sugar
- 1¾ teaspoons baking powder
- ¾ teaspoon salt
- 2 cups cake flour (, plus more for surface)
- 1 large egg
- ½ cup buttermilk
- 1 teaspoon cherry extract
- 2 tablespoons unsalted butter (, melted and cooled)
- ¼ chopped Bing cherries (, chopped fine)
- pink food coloring ((optional))
- vegetable oil ((for frying; about 4 cups))
- one 3¼-inch-diameter doughnut cutter (,)
- deep-fry thermometer
for the glaze
- 2 cups confectioners’ sugar
- 3-4 tablespoons heavy cream (, plus more as needed)
- 1 teaspoon cherry extract
- dash of salt
- 1 – 2 drop pink food coloring (, or more as desired)
- sprinkles ((optional))
make the doughnuts
- Whisk granulated sugar, baking powder, salt, and 2 cups flour in a large bowl. Make a well in the center and add egg, buttermilk, cherry extract, chopped cherries and butter. Using a wooden spoon or a spatula, gradually incorporate dry ingredients until a shaggy dough forms. Turn out onto a lightly floured surface and knead a couple of times or so until no wet spots remain (be careful not to overwork or doughnuts will be tough).
- Roll out dough to ¼” thick, sprinkling surface and/or dough with flour as needed to prevent sticking. Punch out as many rounds as you can with 3¼” cutter. Gather doughnut holes and scraps and re-roll; repeat process until all dough has been used (3–4 times; you should have 8 doughnuts).
- Fit a medium saucepan with thermometer. Pour in oil to come 4″ up sides of saucepan and heat over medium until thermometer registers 325°F. Working in batches, fry doughnuts until deep golden brown, about 3 minutes per side. Transfer to a wire rack lined with paper towels and let cool slightly.
- Dip still-warm doughnuts in cherry glaze.
make the glaze
- Combine, confectioners’ sugar, extract, heavy cream and food coloring in a small bowl until well combined. Set aside.
Adapted from epicurious