Almond Mini Donuts + Cherry Glaze

by Megan on April 9, 2012

Because when I was seven I picked pink earrings over my birth stone. Because pink foods are always a party. Because cherries are the sole reason these are pink. Because when things are mini you can eat fifteen. Because I love you.

These guys are almond-y where the donuts are concerned and tartly cherry where the pink glaze is concerned. But don’t be concerned, these will make your heart smile.

Disclaimer: I blame the fact that I always spell “doughnuts” as “donuts” on the fact that I grew up with a Dunkin’ Donuts at the end of my street. I was known for going through the drive-thru for chocolate milk and a double chocolate donut like only a healthy teenager would.

Almond Mini Donuts + Cherry Glaze (makes 2 1/2 -3 dozen)
Donut recipe adapted from these guys

Ingredients:

donuts -

  • 1 cup all purpose flour
  • heaping 1/3 cup granulated sugar
  • 1 t baking powder
  • 1/4 t salt
  • 6 T buttermilk
  • 1/4 t almond extract
  • 1 egg, lightly beaten
  • 1 T butter, melted
glaze -
  • 1 1/2 cups powdered sugar
  • 1 T+ cherry juice*

equipment -

* Simply press thawed sour cherries into a fine mesh strainer over powdered sugar.

Directions:

  1. Preheat oven to 425°F. Spray mini donut pan with nonstick cooking spray.
  2. In a large mixing bowl, sift together the flour, sugar, baking powder and salt. Add buttermilk, almond extract, egg, and butter and beat until just combined. (Transfer batter to a sandwich bag and snip off the end for easy donut pan filling.) Pipe donut batter into each donut cup approximately 1/2 full.
  3. Bake for 4-6 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4-5 minutes before removing. Finish donuts with cherry glaze.
  4. Make glaze by whisking together powdered sugar and cherry juice until thin enough for dunking, but thick enough to do a good coat. Dunk the tops of the donuts in the glaze and set aside to set or pop in the fridge. Enjoy!

YAY! Click HERE for a printable pdf of the recipe above.

If you don’t have cherries use raspberries or blackberries!

{ 32 comments… read them below or add one }

Priyanka April 9, 2012 at 8:58 am

OMG…!!! They are so cute and tempting. Cannot really express my feeling in words :)

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Megan April 9, 2012 at 9:02 am

Yay! Thanks Priyanka!

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Rebecca April 9, 2012 at 10:02 am

I’ve never made donuts (I spell them that way too, just cause it’s easier, haha) but cherry almond is such a great combo!

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Megan April 9, 2012 at 10:05 am

Oh, these are a breeze since they’re baked. And way to be! Donut spellers for life!

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cindy April 9, 2012 at 10:04 am

yay! cherry and almond are besties for real. these are so cute!

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Megan April 9, 2012 at 10:05 am

BFFs, yo! Thanks!

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Laura Dembowski April 9, 2012 at 10:19 am

I’ve never made donuts before, but these seem like an easy way to break into the donut world, since they’re baked. I also love almonds and cherries (there’s nothing quite like the amazing smell of almond extract!)

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Megan April 9, 2012 at 10:20 am

Yeah man! Almond extract smells like a dream.

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mum April 9, 2012 at 10:19 am

Oh yes….Dunkin’ Donut guy almost FELL out the window to see you..he missed you when you skipped a day! That was sooo funny..and thus instilled in you a passion for the the round food..in all colors! These are lovely!

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Megan April 9, 2012 at 10:20 am

He was my total BFF. :)

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Kristy April 9, 2012 at 10:19 am

My AP Stylebook can bite me. Donuts are so much cuter than doughnuts. These pink little babies are too much!

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Megan April 9, 2012 at 10:21 am

Ha! Yeah! You tell that AP style what’s up, girlfriend.

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NicoleD April 9, 2012 at 4:15 pm

That glaze is the prettiest and pinkest! I saw donut wrapping paper at a gift shop last weekend and I was seriously tempted. If it was MINI donut wrapping paper, I couldn’t have resisted :)

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Megan April 10, 2012 at 9:13 am

Thanks, lady! Donut wrapping paper sounds like the best wrapping paper ever! We should go to Papersource on our next lady date! They have a ton of awesome paper you’d love!

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charlotte au chocolat April 9, 2012 at 6:42 pm

these are so cute and dainty! and i love that you used cherries for the pink glaze.

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Megan April 10, 2012 at 9:13 am

Dainty desserts are my fave!

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Adrianna from A Cozy Kitchen April 9, 2012 at 8:13 pm

“Because pink foods are always a party…” LOLZZZZ. Best one-liner ever. These donuts are beautiful.

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Megan April 10, 2012 at 9:14 am

haha! Thanks, Adrianna.

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The Cozy Herbivore April 11, 2012 at 5:49 pm

How sweet are these?! I love the color, I love that they’re mini, I love that you used cherries for the coloring… in short, I think I love everything about them. Can’t wait to try them!

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Megan April 13, 2012 at 11:51 am

Thanks! They are the most ladylike dainty little donut!

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Sandi April 13, 2012 at 10:27 am

Beautiful!

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Megan April 13, 2012 at 11:51 am

Thanks, Sandi! They’re blushing!

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Melanie April 13, 2012 at 11:40 am

Anything with almond extract in it is my fave. These look awesome!

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Megan April 13, 2012 at 11:52 am

Yeah girl!

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Jessica April 19, 2012 at 4:55 pm

Cherries and Almonds, my two favorite things in the world! LOVE THESE!

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Megan April 19, 2012 at 4:56 pm

These were meant for you!

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Nina May 17, 2012 at 12:15 pm

Oh my god these are so beautiful….looks so tempting. First time to your blog and you have a great site…happy to find your blog:)

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Megan May 17, 2012 at 12:17 pm

Shucks! Thanks, Nina. :)

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Emma May 17, 2012 at 6:38 pm

Hi, question, could I use Almond flour instead of wheat flour? I’m trying to lay off wheat…

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Megan May 18, 2012 at 9:51 am

I don’t think almond flour would work here. Sorry, Emma!

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Cindy December 4, 2013 at 8:43 pm

The directions say to add vanilla extract and vanilla seeds…but they are not listed in the ingredients list, neither is the wheat flour in question, am I missing something? Has anyone actually made these or do we all just think they look good?

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Megan December 5, 2013 at 1:38 pm

Hey Cindy,
I made them! And I looked at the directions and fixed the directions to say almond extract instead of vanilla. There isn’t wheat flour anywhere in the ingredients/directions. Sorry about the confusion.

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