Cherry pineapple donuts with lemon glaze Cherry pineapple donuts with lemon glaze Israeli Kitchen This baked donut recipe focuses on some of summer’s most popular fruits – cherries and pineapple. (Photo: Sarah F. Berkowitz)

Cherry pineapple donuts with lemon glaze

Here’s an easy way to pack sweet cherries and fresh pineapple into a fabulous baked (not fried) donut.

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  • Yield: Makes 16 donuts
  • Prep time: 30 minutes
  • Cook time: 10 minutes

More than 10 billion donuts are consumed in America each year – and the donut trend has grown in recent years to include savory, funky-shaped and gourmet donuts. From a pineapple basil donut in Durham, N.C., to a shredded halva-topped delight inside a car wash (!) in New York City, you’ll find every and any flavor on a donut if you’re motivated.

This baked donut recipe focuses on some of summer’s most popular fruits – cherries and pineapple. Since both are sweet, I’ve tempered it with a tangy lemon zest glaze. A perfect finish for your next summer barbecue, or a sweet summer treat to brighten anyone’s day!

And since we're approaching National Donut Day (June 1), here's a video on 7 donuts of the world:


Ingredients

  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 3/4 cup sour cream
  • 2 tablespoons soy milk
  • 2 eggs
  • 1/4 cup oil or melted butter
  • 1/2 cup diced ripe pineapple
  • 1/2 cup diced cherries
  • Glaze:

  • 2 cups powdered sugar
  • 1 generous teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 1-2 teaspoon soy milk or water, as needed

Directions

Preheat oven to 350. Spray donut pans with non-stick spray.

In a large bowl, mix together flour, baking powder, salt and sugar.

Combine eggs, oil, soy milk and sour cream and whisk until thoroughly combined.

Pour liquid mixture over dry mixture. Add diced pineapple. Gently fold together until no lumps of flour remain. Add cherries, and very gently tuck into batter (you don’t want the cherry juice dyeing the batter from too much mixing).

Transfer donut batter to two small ziploc bags (fold over the seal while filling to keep it neat). Release air, seal tightly, and snip off a nice-sized corner. Use these bags to pipe batter into donut pans, filling 3/4 full.

Bake donuts for 10-12 minutes, or until tops spring back when lightly pressed. Remove from oven and cool for several minutes, and then slide a spatula around the edges and transfer to a wire rack.

Combine lemon zest, lemon juice and powdered sugar and mix until combined. If too thick, add a couple more drops of soy milk (or lemon juice, if you like your glaze tangy).

Slide a large piece of parchment paper under the cooling rack to catch drips. When donuts are cool to the touch, pour lemon glaze over them. (Feel free to scoop up excess drips from parchment paper using a flat knife or spoon, and use reglaze for extra donut coverage.)

Related Topics: Baking

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