Description
These Baked Cherry Bakewell Doughnuts combine the light, fluffy texture of classic doughnuts with the sweet, nutty flavors of Bakewell tart. Featuring a delicate almond and vanilla-infused batter studded with glace cherries, these doughnuts are baked to golden perfection and topped with a smooth almond icing, more cherries, and crunchy flaked almonds for an irresistible treat perfect for breakfast or afternoon tea.
Ingredients
Doughnut Batter
- 200 g (1 2/3 cups) plain (all-purpose) flour
- 120 g (2/3 cup minus 1 tbsp) caster sugar (or superfine sugar)
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 1 large egg
- 140 g (2/3 cup minus 1 tbsp) Greek yogurt
- 4 tbsp vegetable oil
- 100 ml (1/2 cup minus 4 tsp) milk
- ½ tsp vanilla extract
- 1 tsp almond extract
- 10 glace cherries (finely chopped)
Icing and Topping
- 150 g (1 1/3 cups) confectioners’ sugar
- 1 tsp almond extract
- 4-5 tbsp milk
- 10 glace cherries (finely chopped)
- 2 tbsp flaked almonds
Instructions
- Preheat and Prepare Tins: Preheat your oven to 180C (350F) fan forced. Grease two 6-ring doughnut tins thoroughly to ensure the doughnuts don’t stick during baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, bicarbonate of soda, and salt evenly to ensure proper leavening and distribution of flavors.
- Combine Wet Ingredients: Add the egg, Greek yogurt, vegetable oil, milk, vanilla extract, and almond extract into the bowl. Using a wooden spoon, stir gently until just combined. Avoid overmixing to keep the batter light and airy.
- Pipe Batter and Add Cherries: Transfer the batter into a piping bag without a nozzle or a plastic sandwich bag with a ¾” hole cut at the tip. Pipe the mixture evenly into the doughnut tins’ rings. Sprinkle the finely chopped glace cherries over the batter gently.
- Bake the Doughnuts: Place the tins in the oven and bake for 12 to 14 minutes until the doughnuts are golden, risen, and a skewer inserted comes out clean. After baking, allow the doughnuts to cool completely in the tins.
- Prepare Almond Icing: In a clean bowl, sift the confectioners’ sugar. Stir in almond extract and half the milk, whisking continuously. Add remaining milk a little at a time until the icing reaches a thick but spreadable consistency that coats the back of a spoon.
- Ice and Garnish: Carefully remove the doughnuts from the tins. Dip the smooth side of each doughnut into the almond icing, letting excess drip off. Place on a serving plate and immediately sprinkle with additional chopped glace cherries and flaked almonds for extra texture and flavor.
Notes
- Use room temperature ingredients for best batter consistency.
- Do not overmix the batter to keep doughnuts light and fluffy.
- If you don’t have glace cherries, substitute with dried cherries but soak them briefly in warm water to soften.
- The icing consistency is key; add milk gradually to avoid making it too runny.
- Flaked almonds can be toasted lightly for added crunch and flavor.
- Doughnuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
