COCOA CHERRY BAKED DONUTS – Recipe

COCOA CHERRY BAKED DONUTS Ingredients:

• 173g (1 + 1/3 Cups + 1 Tablespoon) Plain/All-Purpose Flour
• 150g (2/3 Cup) Caster Sugar, Plus Extra for Coating
• 15g (2 Tablespoons Cocoa Powder)
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/4 + 1/8 Teaspoons ground cinnamon
• 56g (1/4) Cup Unsalted Butter
• 120ml (1/2 Cup) Buttermilk
• 2 Large Eggs, Slightly Beaten
• 1 Teaspoon Pure Vanilla Extract
• 115g (1/2 Cup) Pitted Cherries, Frozen & Quartered

METHOD:

1. Preheat oven to 180C (350F), spray regular donut pan with non-stick vegetable oil spray.
2. Pulse together buttermilk, eggs, vanilla and melted butter.
3. Add dry ingredients and pulse together, scraping down half way to ensure even mixing.
4. Using a processor avoids developing gluten and keeps the cake soft and fluffy.
5. Transfer to jug or ziplock bag & pipe each mold 1/2 full or so.
6. Place pieces of frozen cherries around the donuts. It should fill the mould up about 2/3 full in the end.
7. Bake for 20 minutes or until surface springs back when lightly touched. It’s a long time because the fruit adds lots of moisture, needs longer to cook through.
8. Cool for 5 minutes before running a knife around the edges to prevent sticking.
9. Invert it & tap firmly a few times to loosen and turn out onto cooling rack.
10. Cool completely to allow the moisture in the fruit and cake to set.
11. Roll in extra caster sugar to coat if preferred.
12. Makes around 14 regular cake donuts.