Gastronomixs

Cherry donut

The combination of warm and cold makes for an extraordinary experience and mouth sensation. Here, the cherry is coated in donut batter and deep-fried. Serve with a nice scoop of vanilla ice cream, and it is guaranteed to be a hit!

Creation by Wouter van Laarhoven, Wynwood, Eindhoven, the Netherlands.

Cherry donut

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

60

g

water, at room temperature

7

g

fresh yeast (for the dough starter)

75

g

all-purpose flour

7

g

fresh yeast (for donut dough)

14

g

milk, at room temperature

25

g

sugar

5

g

salt

145

g

all-purpose flour

3

 

egg yolks

50

g

butter, melted but cooled

10

 

cherries, pitted

150

g

fine granulated sugar

20

g

cinnamon

Preparation method

  • Dissolve the yeast in the lukewarm water and knead with the 75g of all-purpose flour to make a dough starter. Let rise under a damp cloth.
  • Meanwhile, dissolve the second portion of yeast with the 14g milk, sugar and salt, and mix in the 145g flour, butter, and egg yolks.
  • When the dough has finished rising, mix together and knead into a homogeneous mass. Add additional flour if necessary.
  • Set in the refrigerator until cold.
  • Roll the dough out to a thickness of approximately 3mm and stamp circles out of the sheet. These will be used to wrap the cherries.
  • Wrap the cherries in the dough and allow to rise for a few more minutes.
  • Deep-fry the cherries in oil at 160°C.
  • Meanwhile, combine the fine granulated sugar with the cinnamon.
  • Remove the cherries from the oil when they are nicely golden brown and puffy, and drain on paper towels.
  • Roll the cherries through the cinnamon sugar immediately. The sugar will adhere to the last remaining oil on the dough.

Serving suggestions

  • As part of a desert with almonds, vanilla ice cream and light cream.
  • As a component in a desert with salad of red fruits and sabayon.
  • As a dessert amuse-bouche.

Previous page