Cherry Fritters

Prep Time

35m

Bake Time

30m

Yields

12 fritters

About this Recipe

With a yeasted dough that rises overnight, these Cherry Fritters taste just like they came from a doughnut shop. The fritters are studded with cherries, fried, and dipped in a vanilla-almond glaze. Always wanted to try the famous “Cherry Thing a Lings” from Schimdt Bakery in Batesville, Indiana? Dip these Cherry Fritters in the optional Cherry Glaze for a copycat version.

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Cherry Fritters

Prep Time

35m

Bake Time

30m

Yields

12 fritters

About this Recipe

Print this recipe

This Recipe URL has been copied.

Ingredients

Cherry Fritters

2 3/4 cups unbleached, all-purpose flour*
3 tablespoons Crystal Sugar Extra Fine Granulated Sugar
2 1/4 teaspoons instant yeast
1/2 teaspoon kosher salt
1 cup milk
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
1 1/4 cups roughly chopped pitted sweet cherries
Vegetable oil

Vanilla Glaze

1 1/4 cups Crystal Sugar Confectioners Powdered Sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 tablespoons milk

Cherry Glaze

2 pounds Crystal Sugar Confectioners Powdered Sugar, sifted
1/2 cup tart cherry juice
1/2 cup water
1 tablespoon butter
3/4 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

The night before frying, make dough. Briefly mix flour, sugar, yeast, and salt together using a stand mixer fitted with a paddle attachment. Beat in milk, butter, extracts, and egg until a dough forms. Switch to dough hook and knead for about 6 minutes.
Place dough (it will be sticky) into a buttered bowl and cover with plastic wrap. Refrigerate overnight.
The next day, dump dough out onto a well-floured surface. Press into a rectangle that is approximately 12 x 8-inches. Scatter cherries over dough, leaving about 1/2-inch at edges. Roll into a log along the widest side. Slice log into 12 rolls; place on flour-dusted, parchment-lined cookie sheets. Loosely cover with plastic wrap and let rise for 20-30 minutes.
Meanwhile, heat several inches of oil in a Dutch oven or large pot to 360°F. Quickly lower 2 fritters at a time into the hot oil. (Don’t worry if they become a little misshapen when handling.) Fry for 1-2 minutes per side, or until golden. Monitor the oil temperature, adjusting as needed to keep between 350-370 degrees.
Remove to a wire rack and blot with paper towels. Repeat with all fritters.
For vanilla glaze, whisk powdered sugar, extracts, and milk together until smooth. Add more milk or powdered sugar as needed.
For cherry glaze, whisk sifted powdered sugar and cherry juice together in a large bowl. Bring water and butter just to a boil. Pour over sugar/cherry mixture and whisk until smooth. Stir in vanilla. For a thicker cherry glaze, add more sifted powdered sugar as needed.
Dip top of each fritter in glaze. Let glaze set up for several minutes before serving.

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Cherry Fritters

Prep Time

35m

Bake Time

30m

Yields

12 fritters

About this Recipe

Print this recipe

Ingredients

Cherry Fritters

2 3/4 cups unbleached, all-purpose flour*
3 tablespoons Crystal Sugar Extra Fine Granulated Sugar
2 1/4 teaspoons instant yeast
1/2 teaspoon kosher salt
1 cup milk
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
1 1/4 cups roughly chopped pitted sweet cherries
Vegetable oil

Vanilla Glaze

1 1/4 cups Crystal Sugar Confectioners Powdered Sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 tablespoons milk

Cherry Glaze

2 pounds Crystal Sugar Confectioners Powdered Sugar, sifted
1/2 cup tart cherry juice
1/2 cup water
1 tablespoon butter
3/4 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

The night before frying, make dough. Briefly mix flour, sugar, yeast, and salt together using a stand mixer fitted with a paddle attachment. Beat in milk, butter, extracts, and egg until a dough forms. Switch to dough hook and knead for about 6 minutes.
Place dough (it will be sticky) into a buttered bowl and cover with plastic wrap. Refrigerate overnight.
The next day, dump dough out onto a well-floured surface. Press into a rectangle that is approximately 12 x 8-inches. Scatter cherries over dough, leaving about 1/2-inch at edges. Roll into a log along the widest side. Slice log into 12 rolls; place on flour-dusted, parchment-lined cookie sheets. Loosely cover with plastic wrap and let rise for 20-30 minutes.
Meanwhile, heat several inches of oil in a Dutch oven or large pot to 360°F. Quickly lower 2 fritters at a time into the hot oil. (Don’t worry if they become a little misshapen when handling.) Fry for 1-2 minutes per side, or until golden. Monitor the oil temperature, adjusting as needed to keep between 350-370 degrees.
Remove to a wire rack and blot with paper towels. Repeat with all fritters.
For vanilla glaze, whisk powdered sugar, extracts, and milk together until smooth. Add more milk or powdered sugar as needed.
For cherry glaze, whisk sifted powdered sugar and cherry juice together in a large bowl. Bring water and butter just to a boil. Pour over sugar/cherry mixture and whisk until smooth. Stir in vanilla. For a thicker cherry glaze, add more sifted powdered sugar as needed.
Dip top of each fritter in glaze. Let glaze set up for several minutes before serving.