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Cherry and vanilla ring doughnuts

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About the bake

The Summer months are all about colour and what better way to spend an afternoon than out in the garden with one of these delicious doughnuts and maybe some fresh lemonade.

250Total Time
230Prep Time
20Bake Time
8Serves
A little effort

Method

  1. Step 1:

    Combine all of the doughnut ingredients in a large bowl and gradually bring together to make a dough, adding a little more water if required.

  2. Step 2:

    Tip the dough onto a lightly floured surface and knead well for 10 minutes until the dough is smooth and elastic. Place back into the bowl and leave covered with oiled cling film in a warm place for 1 hour or until doubled in size.

  3. Step 3:

    Tip the dough out onto a lightly floured surface again before gently knocking back and kneading lightly for a minute. Use a floured rolling pin to roll the dough out to approx. 1cm thickness. Use a 8cm straight sided round cutter to cut out rounds of dough before using a 3cm round cutter to cut out the centre hole.

  4. Step 4:

    Gently lift the doughnuts and place onto an oiled baking tray, leaving room for them to expand. Cover loosely with oiled cling film and leave to prove again in a warm place for 30 minutes.

  5. Step 5:

    Preheat the deep fat fryer to 180°C/350°F. Gently lift each doughnut into the frying basket and lower into the oil, cooking each side for 40 seconds – 1 minutes depending on colour desired. Remove using a slotted spoon and place on kitchen towel to soak up any excess oil. Leave to cool completely. CAUTION: DO NOT LEAVE HOT OIL UNATTENDED.

  6. Step 6:

    To make the cherry icing press the defrosted cherries through a sieve until the juice is obtained. Use this juice to add gradually to half of the icing sugar until a thick pouring consistency is achieved. A drop of dark pink food colour can also be added if desired.

  7. Step 7:

    To make the vanilla icing add the vanilla extract to the other half of the icing sugar and add a few drops of water at a time until a thick pouring consistency is achieved. Use both icings and any desired sprinkles to decorate the doughnuts. Leave to set before enjoying.

Ingredients

  • For the doughnuts

    • 250g Strong white bread flour
    • 1 Easy bake yeast sachet ((7g))
    • 1 tsp Salt
    • 25g Unrefined golden caster sugar
    • 25g Butter (unsalted)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 1 Egg(s) (free range) (medium)
    • 75ml Milk (whole) (warmed)
    • 3 tbsp Water
    •  Sunflower oil (for deep fat frying)
  • For the icing and decoration

    • 300g Fondant icing sugar
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 100g Cherries ((we use frozen sweet cherries, defrosted))
    •  Dessicated coconut (to decorate)
    •  Sprinkle decorations

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