Fancy pants donuts? Sure. It’s Valentine’s Day coming up and the perfect time to bake some donuts that are a little dressy.
Find some good quality cherry (or raspberry) jam or fruit spread, something other than the usual and prepare to be surprised how much it adds to the flavor of a chocolate donut. Top it with a tiny bit of glaze and some festive sprinkles and there isn’t anyone (except someone on a diet) who wouldn’t want one of these. Also, donuts make people happy.
Preparing the recipe takes two bowls, a couple of pans and in less than an hour and you can have these ready to go. Switch out the sour cream for a non-dairy version and the whole thing is dairy-free. These don’t have a lot of sugar in them (on them is another story) so the deep dark chocolate flavor will pop. The glaze will sweeten them up plenty.
I like baking for Valentine’s Day more than any other holiday because it brings back good memories. My mom baked Valentine cupcakes with little candy hearts on top when I was in kindergarten and became my rescue hero when some kid stepped on my heart-shaped cookie at circle time (one to a kid was the rule back then – no do-overs). When I got home she traded my crushed cookie for a cupcake before dinner, breaking the snacking before dinner rule. I’m 110 years old and I can still see that little bitty cupcake and remember that it made the day so much better.
So I kind of like Valentine’s Day.
Easy, fancy pants chocolate cherry donuts can be yours in no time at all. Happy Valentine’s Day.
|Fancy Pants Chocolate Cherry Donuts|| |
- 260 grams Canteen flour blend (2 ½ cups) (see notes)
- 150 grams granulated sugar (3/4 cup)
- 20 grams Hershey’s Dark unsweetened cocoa, sifted (1/4 cup)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 extra large eggs
- 120 grams sour cream of choice (1/2 cup)
- 120 grams neutral vegetable oil (3/4 cup)
- 90 grams cherry jam or fruit spread (heaping ¼ cup)
- 60 grams brewed regular or decaf coffee (1/4 cup)
- 1 tablespoon Framboise (optional)
- 1 teaspoon vanilla extract
- 330 grams powdered sugar, sifted (3 cups)
- 2 tablespoons cherry jam or fruit spread, strained
- 1-4 teaspoons hot water or 1 teaspoon Framboise
- ½ teaspoon vanilla extract
- 1-2 drops Americolor red food gel (optional)
- Sprinkles (optional)
- Preheat oven to 350°F. Generously grease (2) 6-count donut pans with nonstick spray. In a medium bowl whisk together flour, sugar, cocoa, baking powder, baking soda and salt until no lumps remain. Whisk eggs, sour cream, oil, jam, coffee, Framboise and vanilla extract until blended and smooth. Add to flour mixture and stir until batter is smooth and fully blended.
- Scoop into prepared pan donut openings about ⅔ full and bake 15-16 minutes or until a toothpick comes out with barely dry crumbs. Cool in the pan for just one minute and flip pan onto a cooling rack (donuts will fall right out if the pan was generously greased). Cool completely before adding glaze.
- Sift sugar into a bowl. Stir together strained jam with 1 teaspoon hot water until it is fully blended. Add to sugar mixture and stir until mixture is smooth and when dripped from a spoon, slightly runny but still thick (think drip drip drip rather than one long flow). Add more water as needed. It should be very pale pink. Stir in vanilla. If you’d like more color add 1-2 drops of gel coloring and stir completely.
- If the mixture seems too runny, let it sit on the counter for a few minutes until it begins to thicken. Dip donut tops into the glaze and then immediately flip them, glaze side up to rest on a rack. Feel free to dip them twice if the glaze looks thin. Add sprinkles while the glaze is still soft. Let them rest for about 30 minutes until the glaze sets. It might take longer depending on your kitchen humidity or temperature. Makes 12-15 donuts.