Well, it might be time to admit that I am a bit obsessed with picking fruit in the summertime. Colorful jars of jam are stowed in my cupboards and numerous pounds (and varieties) of berries are tucked in my freezer. I am running out of space quickly and blueberries, marionberries, peaches, and pickles are still waiting for my attention. In the meantime, I will make doughnuts:
What you see above is a batch of organic cherry doughnuts. These were inspired by cherry doughnuts I used to enjoy when I lived in Cleveland’s Little Italy neighborhood many years ago. I actually lived down the street from a teeny doughnut shop called Presti’s and they had amazing cherry doughnuts. I could smell them from my apartment! Those were the days… Well, actually, I can sometimes smell VooDoo Doughnuts from my neighborhood now, so I guess not much has changed!
Anyway, let’s get back to those cherry doughnuts! I adapted a plain cake doughnut recipe from the always entertaining Peas and Thank You blog. I have tampered with several vegan doughnut recipes and I think I finally settled on one that makes me happy. I have made these twice in one week since cherries far outnumber people in my kitchen.
*A few notes about this recipe: I made cherry juice using my juicer. If you don’t have a juicer, store bought cherry juice should work, just make sure it isn’t loaded with icky ingredients. Also, make sure to really chop those cherries for the doughnut batter! The tinier, the better (you could give a handful of cherries a whir in a food processor to save time). If you have a juicer, use the cherry pulp extracted from your juicer instead of chopping cherries.
(recipe adapted from Peas & Thank You)
Ingredients for doughnuts:
3/4 cup unbleached all-purpose flour
1/2 cup whole wheat pastry flour
1/4 cup oat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
pinch cinnamon, optional
pinch nutmeg, optional
1/2 cup pure cherry juice
1/4 cup unsweetened non-dairy milk (I used almond milk)
1/2 cup unrefined sugar
2 Tablespoons melted coconut oil (any oil would work here, I just prefer coconut oil)
1 teaspoon vanilla extract
3-4 Tablespoons very finely chopped fresh cherries (use sweet cherries, like Bings)
Ingredients for cherry glaze:
1/2 cup organic powdered sugar, sifted if lumpy
1-2 Tablespoons pure cherry juice
1/4 teaspoon vanilla extract
1. Preheat oven to 350 degrees and lightly grease a 6-count doughnut pan with coconut oil.
2. In a large bowl, whisk together flours, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. In a glass measuring cup, stir together cherry juice, non-dairy milk, sugar, coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and whisk until no lumps remain. Gently fold in the chopped cherries.
5. Spoon batter evenly into doughnut pan.
6. Bake for 11-13 minutes or until doughnuts are golden on top. Remove pan from oven and allow doughnuts to cool in the pan for at least 5 minutes before inverting them onto a cooling rack.
7. While doughnuts are cooling, make the glaze: In a shallow bowl (one that is wide enough to dip doughnuts into) whisk together powdered sugar, cherry juice, and vanilla extract. Add the cherry juice 1 Tablespoon at a time until you reach a consistency you are happy with.
8. Once doughnuts are completely cooled, dip the top half of each doughnut in the glaze and allow them to dry before devouring!
Enjoy! I’ll be back soon with a post on homemade pickles!