Bing Cherry Doughnuts


for the doughnuts

  • ¼ cup granulated sugar
  • 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

  1. 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).
  2. 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).
  3. 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.
  4. Dip still-warm doughnuts in cherry glaze.

make the glaze

  1. Combine, confectioners’ sugar, extract, heavy cream and food coloring in a small bowl until well combined. Set aside.

Recipe Notes

Adapted from epicurious