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Cherry Fritters
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Cherry Fritters
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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.

Prep time
Bake/Cook time
Plan for

Refrigerate overnight

12 fritters
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Cherry Fritters
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Plan For

Refrigerate overnight

Yield :
12 fritters


  • 1 teaspoon vanilla extract

Cherry Fritters

  • 2 3/4 cups unbleached, all-purpose flour*
  • 3 tablespoons Imperial 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
  • 1/2 teaspoon almond extract
  • 1 egg
  • 1 1/4 cups roughly chopped pitted sweet cherries
  • Vegetable oil


*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.


  1. 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.
  2. Place dough (it will be sticky) into a buttered bowl and cover with plastic wrap. Refrigerate overnight.
  3. The next day, dump dough out onto a well-floured surface. Press into a rectangle that is approximately 12x 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.
  4. 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.
  5. Remove to a wire rack and blot with paper towels. Repeat with all fritters.
  6. Prepare glaze. Whisk powdered sugar, extracts, and milk together until smooth. Add more milk or powdered sugar as needed. Dip top of each fritter in glaze. Let glaze set up for several minutes before serving. 


Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.


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