What’s better than a fresh hot doughnut you ask? A fresh hot CHEERWINE DOUGHNUT! Now you can make them at home with this tasty recipe by Wide Open Eats. There’s no debating these are delicious. The only question still remains… is it doughnut or donut?
Ingredients
- 2 cups flour, sifted
- 1 teaspoon baking powder
- ⅔ cup sugar
- ½ teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons canola oil
- ¾ cup Cheerwine
Cheerwine Glaze
- 4 tablespoons butter
- 3 tablespoons Cheerwine Syrup
- 1 tablespoon maple syrup
- 1 teaspoon maple extract
- ½ teaspoon salt
- 2 cups powdered sugar
Instructions
Preheat oven to 325˚F. Lightly grease doughnut pan. Sift together flour, baking powder, sugar, and salt in large mixing bowl. In smaller bowl or measuring cup, whisk to break eggs. Add vanilla and canola oil. Add this to the flour mix, then pour over the Cheerwine. Carefully stir to mix everything together, until just combined. Avoid over-mixing. Spoon batter into baking pans. Doughnuts will rise a little, so don’t fill each hole completely. Bake until golden brown, about 10–12 minutes. Remove from oven and transfer pan to wire rack to let cool for 5 minutes. Tap doughnut pan against the counter a few times, then flip it over to slide doughnuts out. This goes faster than pulling them out by hand, and often times ends up a bit prettier as well.
For Cheerwine Glaze
Melt butter, but let it cool enough to be comfortable to handle. Transfer to mixing bowl. Add Cheerwine Syrup, maple syrup, maple extract, and salt, stirring to combine. Working with ½ cup at a time, whisk in powdered sugar. Working quickly (glaze will set in about 15 minutes), pour, spoon, or pipe over the doughnuts. Let doughnuts rest for the glaze to harden.
Looking for a low carb/sugar free version? Click here.
