Happy Monday, everyone! First off, let me apologize. I haven't blogged in like....2 weeks. That's the longest I've gone since this blog started. Yikes! Sorry for the silence. Now let me make excuses.....I'm have a slight case of OCD when it comes to moving. We have been in our apartment for 1 week and 2 days now, and I've been a mad woman on a rampage getting boxes unpacked, closets organized, and rooms decorated. I've moved 8 times now in the past 7 years, and learned quickly with the first few moves that I can't stand the phase where there are boxes everywhere you look. For me, unpacking needs to happen as quickly as possible. It's all I can focus on until it's done. Like, my brain can't focus as long as there are boxes around. Everything has a designated place and needs to be in that place before life can go on. I know. Enough of that. Let's talk about donuts instead.
As a peace offering for my silence in the blogosphere, I decided to make you donuts. As the first baked item to be produced from my new kitchen. Ideally, you'd be joining me on a lazy summer morning and we'd have Mason jar-fulls of DIY iced coffee, sweetened slightly with Eagle Brand sweetened condensed milk {my fav}. But since we can't all be in Columbia, promise me you'll try this super easy donut recipe and use it to showcase your favorite summer fruits. Seriously, there are so many reasons to try baked donuts at home. *Ahem*
- They are better for you than fried donuts from the store.
- They can be ready in less than an hour.
- They are pretty to look at.
- It will make a nice picture for your Instagram feed.
- You can use different fruits in this recipe. Just follow the recipe proportions for the blended fruit mixture. I'm dying to try a blueberry version. Peach, plum, or nectarine would be equally delightful.
If you decide to embark on the deliciously satisfying endeavor of making these donuts, I'd love it if you pretty please upload a photo of your beauties to Insta and tag it with #sweetcayenne so I can drool over them. Enjoy!
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Equipment needed:
Cherry Berry Baked Donuts
Ingredients
- 1/3 cup sliced strawberries about 6 berries
- 1/3 cup pitted and diced cherries about 8 cherries
- 1 tablespoon sugar
- 2 tablespoons butter melted and cooled
- 1/3 cup plus 2 tablespoons buttermilk I used lowfat
- 1/2 teaspoon vanilla
- 1 large egg
- 1 cup all purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
For the glaze:
- 1 cup powdered sugar
- 1 tablespoon milk or buttermilk
Instructions
For the donuts:
- Preheat oven to 350. Lightly grease a donut pan with cooking spray and set aside.
- In a blender, combine the strawberries, cherries and 1 tablespoon sugar. Blend until a chunky juice forms, about 1 minute. Set aside.
- In a small bowl, combine the cooled butter, 1/3 cup buttermilk, vanilla, egg, and 1/4 cup of the blended berry-cherry mixture. Whisk to combine.
- In a large bowl, sift together the flour, baking powder, baking soda, salt and granulated sugar.
- Add the wet ingredients to the center of the dry flour mixture. Stir with a wooden spoon until just combined. Do not overmix. Add the extra 2 tablespoons of buttermilk if the batter seems dry.
- Fill the wells of the donut pan about two-thirds full. I find it easiest to do this by filling a pastry bag or large gallon freezer bag with the batter, cutting the end of the bag off, and piping the batter into the donut wells.
- Baked donuts for 8-10 minutes or until the center springs back when touched. Remove donuts from oven and let cool in the pan for two minutes. Transfer the donuts to a wire rack to cool completely while you make the glaze.
For the glaze:
- Add powdered sugar to a medium shallow bowl. Use a whisk to break up any chunks. Whisk in the 1 tablespoon of milk. Stir in 1/4 cup of the berry-cherry mixture until a smooth glaze with small chunks of fruit forms. You can reserve the remaining berry juice for smoothies or a topping for ice cream!
- Once the donuts are cooled, dip them in the glaze. Let the glaze sit for 10 minutes or so before serving. Donuts may be stored in an airtight container in the refrigerator for up to 3 days, just make sure you let the glaze completely dry and harden for about 3-4 hours before storing the donuts.
Notes
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