Makes 18 donuts.
Ingredients:
1/2 cup white sugar
1/2 cup brown sugar
6 tablespoons softened butter
2 tablespoons vegetable oil
2 large eggs
2 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon almond extract
3/4 teaspoon salt
2 1/2 cup flour
1 cup whole milk + 1 tablespoon vinegar
1 6 ounce jar maraschino cherries, reserve juice for the glaze
1 cup powdered sugar, for the glaze
2 tablespoons cream, for the glaze
Melted butter for brushing donut tins
Method:
Heat the oven to 425 degrees. Combine sugars, oil and butter in a large bowl until smooth. Add eggs, baking powder, vanilla, almond extract and salt and mix well. Add chopped cherries and stir. Add flour and mix until just combined. Brush donut tins with melted butter. Put the batter into a piping bag or a Ziplock bag and fill each donut shape 3/4 full. Bake for 8-10 minutes until a toothpick comes out mostly clean. Let the donuts sit in the tin for a couple minutes before removing. I hit my tin gently on the counter upside down to remove them. Dip each donut in the glaze while they're still warm. Set on a cooling rack until the glaze sets. They are also delicious with one side dipped in butter and then the same side in sugar.
Glaze:
Add powdered sugar to a bowl. Add 1 tablespoon of the juice from the maraschino cherries and 1 tablespoon of cream and whisk. If needed, add a little more of each until you reach the desired consistency. I like mine to fall down the sides of the donuts a little. The consistency should be like chocolate syrup.
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