dried cherry recipe
The Best dried cherry recipe
I also appreciate how versatile they are. They’re packed with natural sugars and fiber, which makes them a healthier alternative to processed sweeteners, and they’re great for boosting antioxidants. Plus, they’re easy to find and usually pretty affordable, so they’re a no-fuss way to add a little extra nutrition to meals. My husband and I even keep a jar in the pantry just for when we want something quick and satisfying—no baking required. It’s one of those ingredients that feels like a secret weapon in the kitchen, and honestly, it’s one of those things that makes everyday cooking feel a little more intentional.
Sweet & Tangy Dried Cherry Doughnuts
A simple, homemade doughnut recipe that balances sweet cherries with a light, fluffy dough. Perfect for breakfast or dessert.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup whole milk
- 1 large egg
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 cup dried cherries (unsweetened)
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
- 1 tbsp water
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, whisk together flour, baking powder, and salt. -
2
In another bowl, beat the egg, milk, sugar, and vanilla until smooth. Pour wet ingredients into dry and mix until just combined. -
3
In a small saucepan, combine dried cherries, sugar, lemon juice, cornstarch, and water. Simmer over medium heat for 5 minutes, stirring until thickened. -
4
Fill doughnut holes with the cherry mixture using a spoon or piping bag. -
5
Drop spoonfuls of dough into the pan, spacing them evenly. Bake for 15–18 minutes until golden brown.
🔧Equipment
- Mixing bowls
- Whisk
- Oven-safe doughnut pan or parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra moisture, brush doughnuts with a little milk after baking.
- Use a pastry bag with a round tip for neat filling.
- Store in an airtight container for up to 3 days or freeze for longer shelf life.
Watch Video Of How Sweet & Tangy Dried Cherry Doughnuts Works
❓ Frequently Asked Questions About Sweet & Tangy Dried Cherry Doughnuts
How do I store dried cherries to keep them fresh longer?
Store dried cherries in an airtight container in a cool, dark place—like your pantry or a cupboard—to preserve freshness for up to three months. If they start to soften or lose their vibrant color, they’re best used within a few weeks. For longer storage, transfer them to the freezer in a single layer on a tray first, then transfer to a sealed bag once frozen to avoid clumping.
Can I substitute fresh cherries for dried cherries in this recipe?
Fresh cherries won’t work as a direct substitute because they lack the concentrated sweetness and chewy texture of dried cherries. If you have tart or sweet fresh cherries, you can use them in a baked dessert like muffins or pies, but expect a different flavor profile and texture. For best results, stick to dried cherries for this recipe.
Why do the cherries turn mushy when baking?
Dried cherries soften when exposed to heat because they’re dehydrated to concentrate flavor and reduce moisture. This is normal—they’ll firm up again once cooled. If they’re too soft before baking, they won’t hold their shape as well. For crispier results, lightly toast them in a dry skillet for 1–2 minutes before adding them to the batter.
How can I make sure the cherries stay evenly distributed in the cake?
To avoid clumps, gently fold dried cherries into the batter just before pouring it into the pan. Use a spatula to swirl the batter lightly to distribute them evenly. If you’re worried about uneven distribution, spoon the cherries into the batter in small batches and mix thoroughly each time.
Can I use this recipe for a gluten-free or nut-free version?
Yes! Swap the flour for a 1:1 gluten-free baking blend, and ensure your other ingredients are certified nut-free. The dried cherries won’t affect the gluten-free status, but always double-check labels on mix-ins like chocolate chips or vanilla extract.
