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Mornings are always better with doughnuts, and this is just a fact.
But normally I would skip them, because let’s face it: It takes a lot for me to want to make an early trip out of the house on my day off, when I’d much rather spend the day in my pj’s.
And sure, delivery doughnuts are an option where I live, but this feels more like an expensive indulgence for a special occasion than a nice, everyday option to enjoy on the weekend.
Then I remembered that I have a doughnut pan in my pantry, and perhaps I should actually use it on a Saturday morning to whip up a batch of these delicious breakfast delights at home. Step aside, pancakes!
Do you own any of those kitchen items that you don’t remember you have, that are gathering dust in a drawer or hidden away in the back of a cabinet?
For me, that was my doughnut pan. It somehow made its way to the bottom of my cookie sheet pile and was left there for a long, long time, forgotten entirely until I cleaned out that particular cabinet.
I was so happy to find it that I knew I needed to make something with it right away.
So, I present these fluffy baked cake doughnuts made with juicy and sweet-tart fresh fruit, yogurt, einkorn flour, and a chocolate glaze on top.
I can’t wait to share the recipe with you! But first, let’s take a quick look at that flour that I mentioned, and why I picked it.
Einkorn is an ancient form of wheat with fewer chromosomes than the kind that’s eaten most commonly today. It’s known for being easier to digest than other types of wheat flour (though it does still contain gluten) and it’s higher in protein and certain vitamins as well. It’s great in many recipes, from einkorn rye pancakes to thin and chewy spice cookies.
In my book, this is a fantastic alternative flour to reach for!
If you’re new to the doughnut-making game, don’t worry – they’re easy to make at home, particularly the cake ones. All you need is a greased doughnut pan, a couple of mixing bowls and basic kitchen implements, and a simple batter recipe like this one.
Though you might be used to seeing candied or maraschino cherries in a lot of baked goods and desserts, to me, you can’t improve upon the real deal. Fresh seasonal fruit is where it’s at with this recipe, and pitting and chopping the cherries is so worth the extra few minutes required, trust me.
When you make this recipe, you also have the option to dip them in a homemade dark chocolate glaze, or you can leave them as is if you aren’t a chocolate fan.
My biggest tip when making these is to use a pastry bag to pipe your batter into the pans if you have one, or try a resealable zip-top plastic bag with one of the corners cut off. The batter is pretty thick and sticky, so this will save you a little bit of mess and extra work.
If you don’t want to go this route, be sure to grease the spoon you use to transfer the batter into the pan, with just a little bit of oil. It will make the process a whole lot easier!
If you’re not a homebody and you don’t share my desire to cuddle up on the couch with a batch of these on the weekend, they also make a scrumptious option to grab on your way out the door if you’re heading to a soccer game, going on a playdate in the park, or taking an impromptu leisurely stroll if the summer weather is calling your name.
You can easily double the recipe as well, if you don’t mind working in batches with the pans that you have on hand. They are excellent for serving a crowd or bringing to a brunch gathering.Print
Fluffy and light, these baked cherry einkorn cake doughnuts are ideal for summer mornings. The flavorful batter is so simple to make.
For the Doughnuts:
- 1 cup full fat plain yogurt
- 1 large egg
- 3/4 cup granulated sugar
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose einkorn flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup pitted and chopped fresh cherries (about 3–4 ounces fresh cherries)
For the Chocolate Glaze:
- 1/4 cup whole milk or almond milk
- 1/4 cup agave nectar or honey
- 1 teaspoon vanilla extract
- 1/2 cup confectioner’s sugar
- 2 1/2 ounces dark chocolate, melted
- Preheat the oven to 350˚F. Grease two standard donut pans with butter or oil.
- In a large bowl, whisk together the yogurt, egg, sugar, melted butter, and vanilla extract.
- Sift together dry ingredients into a medium bowl. Add dry ingredients and chopped cherries to the wet ingredients, gently folding them in until just combined. Do not overmix.
- Add the batter to the donut pans, using a pastry bag or a spoon, filling the openings 3/4 full.
- Bake for 10 to 12 minutes, until golden brown on the edges.
- Remove from the oven. Cool in the pans for 10 minutes, then turn out on the wire rack to cool completely before frosting.
- To make the glaze, whisk together all of the ingredients in a medium wide-mouthed bowl. Dip donuts into the glaze and let set on a cooling rack.
- Prep Time: 10 mintues
- Cook Time: 10 minutes
- Category: Doughnut
- Method: Baking
- Cuisine: Baked Goods
Keywords: doughnut, einkorn, einkorn flour, cherry, chocolate
Cooking By the Numbers…
Step 1 – Prep and Measure the Ingredients
Melt four tablespoons of unsalted butter, and set it aside to cool. I put mine in a microwave-safe bowl and melted it in 15-second increments, stirring in between, until melted.
Pit and chop three to four ounces of fresh cherries. Pit them manually, or you can use a cherry pitter for this to make the job a little easier. You should end up with one-third of a cup total.
Measure out all of the remaining ingredients as listed on the ingredients list.
Wilton Nonstick 6-Cavity Donut Pans, 2-Pack, available on Amazon
I recommend these pans from Wilton, which are available via Amazon.
Step 2 – Make Batter
Sift together all the dry ingredients for the base batter into a medium bowl.
Add the sifted ingredients to the wet ingredients. Add the chopped cherries and gently fold everything in until just combined. Do not overmix.
Step 3 – Bake
Fill the openings in the donut pans until they are 3/4 full.
The easiest way to do this is to use a pastry bag. But if you don’t have a pastry bag, you can use a resealable plastic bag and cut off one of the corners.
Bake for 10 to 12 minutes, until golden brown around the edges.
Let cool in the pans for 10 minutes, then remove and place on a wire rack to cool completely.
Serve as is or move on to the next step to add the glaze.
Step 4 – Glaze (Optional)
Place a piece of parchment paper beneath the wire rack the doughnuts are cooling on.
Melt two and a half ounces of dark chocolate. I placed mine in a microwave-safe bowl and microwaved it in 30-second increments, stirring in between, until it was fully melted.
You can also melt it in a metal bowl over simmering water in a saucepan, aka in a double boiler, if desired.
Whisk together the glaze ingredients in a medium wide-mouthed bowl.
Carefully dip the top of each one into the glaze and then place it back on the wire rack to allow any excess to drip off. Let rest until the chocolate glaze sets, about 10 minutes.
Can I Make This Recipe Ahead of Time?
If you want to make them ahead of time, I recommend making them the day before you plan to serve them. Store them in an airtight container in the refrigerator.
I like to leave them out at room temperature for about an hour before I plan to serve them, so they warm up a little bit.
Still hungry? Here are some more doughnut recipes from Foodal to try next for a sweet morning treat:
Do you have a favorite doughnut that you never get sick of? Tell us about your favorite flavor combo in the comments below, and be sure to rate the recipe as well, after you try it!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on May 2, 2014. Last updated on June 5, 2021. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.