Ingredients

The following ingredients have 16 Servings
  • 1 tablespoon butter
  • 2 cups cherries with pits taken out
  • 1/4 cup brown sugar
  • 1 tablespoons cornstarch
  • 2 tablespoons apple juice
  • 1 teaspoon vanilla extract
  • 10 tablespoons unsalted butter at room temperature
  • 1 cup brown sugar
  • 2 eggs
  • 3 cups all purpose flour
  • 4 teaspoons ½ baking powder
  • 1 teaspoon vanilla extract
  • 1 cup of the cherry filling from above
  • 1 3.5 oz milk chocolate bar roughly chopped
  • 1 1/2 cups powdered sugar
  • 4 tablespoons cocoa powder
  • 2-4 tablespoons milk
  • 2 teaspoons vanilla extract

Instruction

  • In a non stick pan melt the butter and add the cherries, brown sugar, cornstarch, apple juice and vanilla.
  • Bring to a boil and then simmer for about 45-50 minutes until thickened. Let cool.
  • Preheat the oven to 350 degrees F and spray a donut pan with a non stick spray or rub with melted butter to prevent sticking.
  • Using a stand mixer beat the soft butter and the sugar until creamy.
  • Add the eggs one at a time and beat until light and fluffy, scraping the bowl down each time.
  • In a separate bowl whisk together the flour and baking powder.
  • Gradually add the flour mixture to the creamed butter and mix on low speed.
  • Add the vanilla and cherry filling, scraped the sides of the bowl with a spatula.
  • Fold the chopped chocolate through the batter with the spatula.
  • Spoon enough of the batter into each donut space in your pan until almost level with the top.
  • Bake in the oven for about 12-15 minutes, let cool for a few minutes and then take the donuts out and let them cool on a wire rack.
  • Repeat until all of the batter is gone.
  • Sift the powdered sugar and cocoa powder together in a bowl.
  • Add the milk and vanilla and beat well with a fork until the mixture is smooth.
  • Warm the glaze in the microwave for about 8 seconds to loosen it up and then mix with the fork. It should fall slowly from the fork when scooped.
  • Dip each donut into the glaze and gently scrape the excess glaze off with your finger back into the bowl.
  • Place the donuts back onto the rack and sprinkle lightly with some sea salt.
  • Best eaten the day they are made.