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Baked Cherry Doughnuts

2 c. flour
1/2 c. sugar
2 t. baking powder
1/4 t. cinnamon
1 t. salt
3/4 c. milk
2 eggs, beaten
1/2 c. grenadine cherry syrup

Preheat oven to 350 degrees.  Lightly grease doughnut pan.  In a large bowl mix together all dry ingredients.  Then stir in milk, eggs and syrup.  Beat together until blended.

Fill each doughnut cup 3/4 full {pouring batter into a Ziploc baggie and then snipping off the end works well}.  Bake for 10-12 minutes or until they spring back when touched.

Frosting:  2 c. powdered sugar, grenadine cherry syrup, a tablespoon {or 2} of hot water.  In a bowl combine powdered sugar, hot water and a little syrup.  If frosting is too thick, add more syrup, just until you get a semi-thin frosting that will pour well over the cooled doughnuts.

When ready, place doughnuts on a cooling rack with parchment paper underneath and pour frosting onto doughnuts.  Let the doughnuts set and the frosting will set up.  Keep doughnuts in an airtight container.