Cherry Doughnut Hand Pies Glaze (Print Version)
Yeasted doughnut pies with cherry filling, finished with creamy vanilla bean glaze for a classic, bakery-style sweet.
# Ingredients:
→ Dough
01 -
4 ¾ cups all-purpose flour or 1.1 gluten-free flour + ~½ cup extra for rolling
02 -
2 ¼ tsp instant yeast (1 packet)
03 -
2 large eggs
04 -
10 tbsp butter, melted and cooled
05 -
1 ⅓ cups warm milk (no hotter than 43.3°C)
06 -
⅓ cup sugar
07 -
1 tsp salt
08 -
2 tsp vanilla bean paste or extract
09 -
Canola or vegetable oil for frying
→ Cherry Pie Filling
10 -
5 cups fresh or frozen cherries, pitted and halved
11 -
½ lemon, juiced
12 -
1 cup sugar
13 -
Pinch of salt
14 -
1 tsp ground cinnamon
15 -
1/16 tsp ground cloves
16 -
1/16 tsp ground nutmeg
17 -
½ cup water
18 -
2 tbsp cornstarch + 3 tbsp water for slurry
→ Vanilla Bean Glaze
19 -
2 cups powdered sugar
20 -
2 tsp vanilla bean paste or extract
21 -
4 tbsp milk
# Steps:
01 -
In a stand mixer bowl, combine warm milk, eggs, sugar, vanilla, and melted butter. Mix briefly. Add yeast, flour, and salt. Mix on low, then increase to speed 3. Knead for 7–9 minutes until sticky but pulls away slightly from the bowl. Cover and let rise in a warm spot until doubled, about 1–2 hours.
02 -
In a stockpot, add cherries, lemon juice, sugar, salt, cinnamon, cloves, nutmeg, and water. Stir to combine. Cook over low–medium heat for 15 minutes, stirring occasionally, until cherries soften. Whisk cornstarch and water in a small bowl. Stir slurry into cherries and cook 2–3 minutes until thickened. Cool before using.
03 -
Lightly flour a work surface. Roll out risen dough to ~¼” thick. Use a 5” round cutter to cut circles. Place 1 ½ tbsp cherry filling in the center. Fold dough over into a half-moon shape. Press edges to seal, then fold seam again like an empanada for extra strength. Place pies on parchment squares.
04 -
Heat oil in a Dutch oven or skillet to 176.6°C. Fry hand pies 3 minutes per side, or until deep golden brown. Transfer to a wire rack to drain.
05 -
Mix glaze ingredients until smooth. While warm, dip or drizzle pies with vanilla bean glaze. Place on wire rack until glaze firms.