Baked donuts that are sugary crisp on the outside, fluffy on the inside, and filled with the most fabulous Royal Anne cherries and cream filling!
Mother’s Day is just around the corner and if making mom homemade baked donuts doesn’t say “I LOVE YOU!”, I don’t know what would. Lol! Seriously though, how special would these Royal Anne Cherries and Cream Filled Baked Donuts be for breakfast or brunch on Mother’s Day morning?! Donuts fit for a queen…Queen Mom!
They’re baked crisp and coated in sugar on the outside while super light and fluffy on the inside. Filled with the creamiest dreamiest royal anne cherry cream filling, they’re something special.
Are you familiar with Royal Anne cherries? They’re lovely! One of my faves. I find them to be such a perfectly balanced cherry. Their flavor is sweet, but not too sweet, with a slight tartness. Oregon Fruit Products cans the cherries when they’re at their peak ripeness so I can get my Royal Anne cherry fix year round and they’re consistently plump, juicy and bursting with flavor. Eating them straight from the can is a treat in itself, but when I perfected this donut cream filling that’s flavored with Royal Anne cherry juice as well as little bits of cherries throughout, this mama did the happy dance. 😉
Brookie and I had several sweet and special mornings together testing and tasting this recipe. My love for baking and donuts has already been passed down to her and it literally makes my heart about burst seeing how happy she is when we share this time and the taste of what we create together.
If you ask me what my favorite baking appliance is, I would say without a doubt my KitchenAid stand mixer. I have three different sizes and believe it or not, I use all three simultaneously very often. Recipe creating is my passion, hobby & job, y’all! The newest addition to my collection is the Mini Series Stand Mixer and I love it. It’s just the right size to whip up smaller-sized recipes, especially frostings, fillings, etc. Brookie quickly took to the mini mixer and has pretty much claimed it as her own. Seeing how excited she gets when I say we’re going to use the mini mixer is quite possibly the cutest thing ever.
GIVEAWAY ENDED 4/29/18: KitchenAid Mini Series Stand Mixer (3.5 quart) + Oregon Fruit Products For A Year!
CONGRATS TO MARY FARRELL!
I love y’all and since Mother’s Day is just around the corner, I’ve partnered with my friends at Oregon Fruit Products to giveaway ONE KitchenAid Artisan Mini Series Stand Mixer (3.5 quart) along with a can of Oregon Fruit each month for a year!
CLICK HERE to enter on Instagram. For an EXTRA entry, leave a comment below telling me the first thing you’d make with your mini stand mixer and Oregon Fruit if you win!
Giveaway will end on Sunday, April 29 at 12 midnight CST. Winner will be announced on the original Instagram post and in my Instagram story on Monday, April 30. You must follow the Instagram entry guidelines to be entered. Commenting on this post is for an extra entry!
Giveaway is sponsored by Oregon Fruit Products. Giveaway is in no way sponsored or endorsed by Instagram or KitchenAid. Must be 18 or older to enter. US only.
Everyone wins with this baked donut recipe though! Let me show you how they’re made…
The dough is simple to mix together and rises so beautifully.
It’s then cut into circles and rises once more for that optimal fluffy, airy texture.
The dough is brushed with butter and baked at 375°F for just 10 minutes and then brushed with more butter and broiled for a minute or two to create the crisp outside.
As soon as the donuts are cool enough to handle, you’ll coat them in sugar.
Oh me! Oh my! The way the sugar sticks to that buttery crisp outside is to die for.
While the donuts are cooling, you’ll make the Royal Anne cherries and cream filling which takes these baked donuts to the next level of deliciousness.
To fill the donuts, just poke a skewer or the end of a wooden spoon stick into one side of each donut to make room for plenty of filling. You’ll transfer the cherry cream filling to a resealable plastic bag or pastry bag fitted with a large pointed star decorating tip and fill away.
Enjoy and Happy Mother’s Day to all the amazing moms out there!
This post was created as part of my partnership with Oregon Fruit Products however thoughts and opinions are certainly my own. Thank you for supporting the brands that make The BakerMama possible.
- 1 (1/4 ounce) package instant yeast
- 1 cup warm water
- 2-1/2 cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter, melted
- 1 large egg, lightly beaten
- ½ cup butter, melted
- 1 cup granulated sugar
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 (15 ounce) can Oregon Fruit Royal Anne Cherries
- To make the donuts: In the bowl of a stand mixer, fitted with the dough attachment, add the yeast and warm water first. Then add the flour, sugar, salt, melted butter and lightly beaten egg. Mix on low speed until just combined and then medium-high speed until well combined. Dough will be sticky.
- Remove dough to a buttered bowl and cover tightly with plastic wrap. Let rise in a warm place for an hour or until doubled in size.
- On a lightly floured surface, press dough out with floured hands to ¼ inch thickness. Using a 2-1/2 inch round cookie or donut cutter, cut the dough into 18 rounds. Gather dough scraps and repress out with floured hands, if necessary.
- Place donuts a few inches apart on parchment-lined or greased baking sheets. Cover with a light dish towel and let rise for about 30 minutes or until about doubled in thickness.
- Preheat oven to 375°F. Once donuts have finished the second rise, brush generously with melted butter. Bake for about 10 minutes, rotating baking sheet halfway through, until donuts are set and starting to turn golden brown on top.
- Remove donuts from oven. Turn oven broiler on high. Brush each donut with more butter. Return one tray of donuts at a time to under the broiler for 1-2 minutes, just until the butter starts to bubble a bit which will crisp the tops of the donuts. Repeat with remaining trays of donuts until all are baked and broiled.
- Place granulated sugar in a shallow bowl. As soon as donuts are cool enough to handle, toss them in the granulated sugar one at a time to evenly and completely coat them. Place back on baking sheet to cool completely while making the filling
- To make the filling: Chill stand mixer bowl ahead of time. Fit stand mixer with whisk attachment. Place cold heavy whipping cream in the chilled bowl. Beat at high speed, scraping bowl often, until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Add 3 tablespoons cherry juice and continue beating until well combined. Drain the cherries from the can and chop well. Gently fold chopped royal anne cherries into the cream. Transfer the cherry cream filling to a resealable plastic bag or pastry bag fitted with a large pointed star decorating tip.
- Using a skewer or end of a wooden spoon stick, poke a hole through the side of each donut almost to the other side making space to squeeze in the filling. Fill each donut with the cherry cream filling.
- Serve donuts as soon as they are filled. Donuts are best eaten the same day.