10/06/2024
Blueberry and Black Cherry Cake Donuts
Ingredients for Blueberry and Black Cherries Donuts:
3 tablespoons unsalted butter room temperature
1 cup granulated sugar
½ teaspoon kosher salt
1 teaspoon vanilla extract
1 cup cake flour
2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 large eggs room temperature
* 1 large egg yolk room temperature
* 1 cup buttermilk
* 1/4 cup fresh blueberries, chopped
* 1/4 cup Amarena Fabbri Wild Black Cherries or another favorite black cherries in syrup, chopped
For the Glaze:
* 3 cups powdered sugar
* ½ cup milk
* ¼ teaspoon kosher salt
* 1 tablespoon vanilla extract
* Coloring, optional
* Instructions
* Preheat the oven to 350 degrees oven. Spray donut pans with cooking spray, and set aside
* In the bowl of a stand mixer with the paddle attachment, cream together the butter, sugar, salt, and vanilla until light and fluffy, about 3 minutes.
* In a separate bowl, whisk together the all-purpose and cake flours, baking soda, and baking powder.
* Add the whole eggs and egg yolk to the mixer and cream until blended, about 1 minute, stopping to scrape the sides as needed.
* Alternately add the flour mixture and the buttermilk in 3 stages, mixing on medium-low and stopping to scrape down the sides between additions.
* Turn mixer to low and gently stir in the blueberries and cherries, mixing just until evenly incorporated and the batter is a nice shade of blue/purple.
* Fill a large piping bag (or a large ziplock bag with a corner cut off) with the batter.
* Pipe batter into each donut well until each is about ⅔ of the way full (do not fill to the top).
* Bake in preheated oven for 18 to 20 minutes or until the donuts spring back when poked. Allow to cool completely before glazing.
* In a big bowl, combine all the glaze ingredients and whisk together. Adjust the consistency by adding either milk to thin one teaspoon at a time or powdered sugar to thicken one tablespoon at a time.
* Once donuts are completely cool, dip each donut top and bottom into the glaze, shaking off any excess, and placing on a wire rack set over a baking lined with parchment paper.
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