Cherry and Chocolate Glazed Baked Donuts

MAKE THE CHERRY FILLING

• 1 tablespoon butter
• 2 cups cherries with pits taken out
• 1/4 cup brown sugar
• 1 tablespoons cornstarch
• 2 tablespoons apple juice
• 1 teaspoon vanilla extract

MAKE THE DONUTS

• 10 tablespoons unsalted butter at room temperature
• 1 cup brown sugar
• 2 eggs
• 3 cups all purpose flour
• 4 teaspoons ½ baking powder
• 1 teaspoon vanilla extract
• 1 cup of the cherry filling from above
• 1 3.5 oz milk chocolate bar roughly chopped

MAKE THE CHOCOLATE GLAZE

• 1 1/2 cups powdered sugar
• 4 tablespoons cocoa powder
• 2-4 tablespoons milk
• 2 teaspoons vanilla extract

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1. In a non stick pan melt the butter and add the cherries, brown sugar, cornstarch, apple juice and vanilla.
2. Bring to a boil and then simmer for about 45-50 minutes until thickened. Let cool.
3. Preheat the oven to 350 degrees F and spray a donut pan with a non stick spray or rub with melted butter to prevent sticking.
4. Using a stand mixer beat the soft butter and the sugar until creamy.
5. Add the eggs one at a time and beat until light and fluffy, scraping the bowl down each time.
6. In a separate bowl whisk together the flour and baking powder.
7. Gradually add the flour mixture to the creamed butter and mix on low speed.
8. Add the vanilla and cherry filling, scraped the sides of the bowl with a spatula.
9. Fold the chopped chocolate through the batter with the spatula.
10. Spoon enough of the batter into each donut space in your pan until almost level with the top.
11. Bake in the oven for about 12-15 minutes, let cool for a few minutes and then take the donuts out and let them cool on a wire rack.
12. Repeat until all of the batter is gone.
13. Sift the powdered sugar and cocoa powder together in a bowl.
14. Add the milk and vanilla and beat well with a fork until the mixture is smooth.
15. Warm the glaze in the microwave for about 8 seconds to loosen it up and then mix with the fork. It should fall slowly from the fork when scooped.
16. Dip each donut into the glaze and gently scrape the excess glaze off with your finger back into the bowl.
17. Place the donuts back onto the rack and sprinkle lightly with some sea salt.
18. Best eaten the day they are made.