Cherry Donuts with Bourbon Glaze
User Reviews
5
Cherry Donuts with Bourbon Glaze
Description
This recipe uses a dough enriched with whole milk, melted unsalted butter, maraschino cherry juice, and vanilla extract combined with flour, sugar, baking powder, and salt. Chopped maraschino cherries are folded in, lending sweet cherry bursts throughout the fried donuts. The dough is rolled out to about a quarter-inch thickness, cut into rounds with holes, then fried at 375°F until golden and cooked through.
The glaze is made by mixing powdered sugar with maraschino cherry juice and bourbon, creating a shiny, flavorful coating with subtle cherry and boozy notes complementing the donuts' sweetness. The glaze is applied while the donuts are still warm for better adhesion.
These donuts deliver a soft, tender texture with pockets of cherry flavor in each bite and a sweet, slightly boozy finish. The recipe adapts a Cooking Channel version and uses maraschino cherries both in dough and for garnish, enhancing the dessert’s signature flavor.
Ingredients
- 1 cup maraschino cherry stems removed and chopped (I like to get 2 (14oz) jars, to have cherries for serving them
- 1/2 cup milk whole
- 2 tablespoons unsalted butter melted
- 2 tablespoons maraschino cherry juice
- 1 egg large
- 1 teaspoon vanilla extract or cherry extract! - or both!
- 2 1/2 cups all-purpose flour plus extra for rolling
- 1/2 cup sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- vegetable oil or canola oil, for frying
cherry bourbon glaze
- 2 ½ cups powdered sugar
- 2 to 3 tablespoons maraschino cherry juice
- 1 tablespoon bourbon
Instructions
- Whisk together the milk, butter, cherry juice, egg and vanilla extract until combined.
- Stir together the flour, sugar, baking powder and salt, then sift it into the bowl of your electric mixer fitted with a paddle attachment. Add in the milk mixture and pour it into the dry ingredients with the mixer on medium speed. Mix until combined, about 3 to 4 minutes.
- Add the chopped cherries into the dough and mix until combined. The dough will be sticky but you want it to start to pull away from the sides of the bowl.
- Place the dough on a floured surface. Roll it out until it’s about ¼ to ½ inch in thickeness. Use a round biscuit cutter (about 2 ½ inches in diameter) to cut out rounds. Use something smaller, like the wide end of the frosting tip, to cut out the center. Place the dough on a parchment paper lined baking sheet and repeat with remaining dough.
- Heat the oil in a pot fitted with a candy thermometer over medium heat until it reaches 375 degrees F. Add 2 to 3 donuts at a time and cook until golden about 2 minutes per side. Remove the donuts with a slotted spoon and place them on a paper towel to drain excess grease. Repeat with remaining donuts.
- Dip each donut in the glaze and let them sit for 5 minutes. Eat!
cherry bourbon glaze
- Whisk together the ingredients until a smooth glaze forms. If it’s too thick, add more cherry juice 1 teaspoon at a time. If it’s too thin, add more powdered sugar ¼ cup at a time, whisking after each addition. Dip each donut in the glaze and place it on a wire rack or parchment paper to set.
Notes
- Use maraschino cherries from about two 14-ounce jars for enough cherries to mix in and serve.
- Maintain oil temperature at 375°F for even frying and golden donuts.
- Roll dough to ¼–½ inch thickness for proper frying texture.
- The bourbon glaze adds a boozy sweetness and should be applied while donuts are warm.
User Reviews
Overall Rating
5
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