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Cherry Doughnuts

Prep Time:

4 hours, plus overnight rising time

Cook Time:









Cherries are in season, and this recipe is just an excuse to include them in something delicious. Doughnuts need no presentation, according to a recent survey published by more than 201 million Americans ate them in 2020; they also have their own national day, which is celebrated every year on the 2nd of June. Doughnuts are also one of the foods most represented in movies and television series, that’s why we wondered: do cops really love them? The stereotype is well established in pop culture… but why? Where does it come from? The story dates back after the Second World War, police officers have always worked odd hours, and doughnuts were only one of the few foods available during late night and early morning. In addition they were cheap, and since policemen are not allowed to accept freebies during working hours it makes sense that they wanted to save money and eat in affordable places.


  • 4 ¼ cups all-purpose flour

  • 2 packets yeast

  • 1 pound cherries, pitted

  • 1 apple, peeled, cored and finely chopped

  • 1 ⅔ cups sugar

  • ¼ cup milk

  • 6 egg yolks, lightly beaten

  • 2 teaspoons salt

  • ½ tablespoon lemon zest

  • 5 tablespoons unsalted butter, at room temperature

  • vegetable oil for deep frying

  • 1 pint vanilla ice cream, optional


We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.



The night before or early in the day, place 2 cups flour, ½ packet yeast and ⅔ cup warm water in a large bowl. Mix with a wooden spoon until blended, cover with a cloth. Set aside at room temperature 10 to 12 hours. Mixture should double.

Run half the cherries through a juice extractor or puree in a blender and strain. Place juice in a saucepan with apple and ¾ cup sugar. Simmer until thick and jamlike, 10 to 15 minutes. Cool. Chop and add remaining cherries. Refrigerate.

Set ⅓ cup flour aside. Place remaining flour on a work surface. Make a well in the center, and add risen flour-yeast mixture, remaining yeast, milk, egg yolks, ⅔ cup sugar, salt, lemon zest and butter. Work flour into other ingredients from outside to center, forming a sticky mass. Knead by hand or machine 10 to 15 minutes, adding more flour if needed, until barely sticky and very elastic. Place dough in a lightly floured bowl. Cover. Refrigerate at least 1 ½ hours.

No more than 8 hours before serving, roll out dough to about ½ inch thick on a floured surface. Allow to sit for 20 minutes. Place remaining sugar on a salad-size plate.

Meanwhile, in a wok or large saucepan, heat oil 2 to 3 inches deep to 360 degrees (no hotter than 375 degrees). Using a 3 ½-inch biscuit cutter, cut 8 rounds, or use a 2 ½-inch cutter to make 12 rounds. Scraps can be kneaded briefly, then rerolled. Place in oil, and fry until brown, 90 seconds or so on each side. Place cooked doughnuts on several thicknesses of paper towel to absorb excess oil, then immediately roll in sugar on the plate.

Using a pastry tube, fill warm doughnuts with cherry mixture. Or poke a hole in each with the narrow end of a wooden spoon, and force it through a funnel. Serve with ice cream, if desired, and with remaining cherry mixture as a sauce.


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