Oh hello donuts! How I missed thee. I baked these lovely orange cherry donuts couple weeks ago and because it’s been way too long since I baked any donuts, you can imagine my excitement.
Life here has been a bit of mumbo jumbo lately and I am falling short of words on how to describe my current disposition so instead let’s talk about the awesomeness that these donuts are. Summer (or any season for that matter) makes me crave citrus desserts and if you know me you know I prefer lemony desserts over chocolate almost every single time. Don’t get me wrong, I absolutely love chocolate and there are times when nothing else will do. But on most days, I crave lemon and orange comes close second.
The combination of orange and fresh cherries is just sublime. A delicate cake bursting with orange zest and citrusy notes, soft and pillowy, with a piece of cherry in each bite to make you swoon. The ingredient list is short with no funky stuff and the method no fuss. The recipe doesn’t even call for any oil or butter, isn’t that awesome? Yogurt and orange juice lends soft and fluffy interiors to these donuts. You can have them ready under 30 minutes flat, totally foolproof! You could totally make the recipe vegan by using vegan yogurt. Win-win for all!
So don’t wait until weekend to bake these. Get on them now! 😉
Orange Cherry Baked Donuts ~ Eggfree, Low-fat
The combination of orange and fresh cherries is just sublime. A delicate cake bursting with orange zest and citrusy notes, soft and pillowy, with a piece of cherry in each bite to make you swoon.
Preheat the oven at 180ºC / 350ºF. Grease 12-count donut pan with oil. Set aside.
In one bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a mixing bowl, add orange zest and sugar and rub together with finger to release oils from the zest. Whisk in yogurt, orange juice and vanilla extract until the mixture formed is completely smooth.
Slowly fold in dry ingredients into wet ingredients using rubber spatula until just combined. Do not overmix.
Arrange 3 pitted, fresh cherries in each mould of the donut pan. Do this for 9 moulds. Divide the batter among 9 donut moulds (let 3 moulds empty). Be careful not to overfill the moulds, 3/4th would be just fine.
Bake in the preheated oven for about 12-15 minutes or until a toothpick inserted in a center comes out clean. Let cool in the baking pan over a cooling rack for 5 minutes. Then carefully turn out doughnuts onto the rack to cool completely. Tastes best the next day, chilled in the refrigerator. Keeps well 3-5 days stored in an airtight container in refrigerator.
Don't own a cherry pitter? No problem, a chopstick will do the job! 😉
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Here are some items I used to make today’s recipe.
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Whether you prefer doughnut over donut or fried over baked doesn’t really matter, because these glazed, filled, sprinkled, and all around glorious treats are uh-mah-zing no matter what you call them or how you make them! In honor of National Donut Day today, I’m sharing some of my favourites (which are all of them!) from the archives.
So, take out your donut-pans and get your sweet donut craving on!
Go get baking! 🙂
Baked Lemon Doughnuts with Lemon Cream Cheese Glaze
Baked Banana Donuts & Fresh Strawberry Cream Cheese Frosting
Red Velvet Cake Donuts
Baked Cinnamon Sugar Pumpkin Doughnuts
Baked Chocolate Banana Doughnuts
Baked Apple Cinnamon Doughnuts