Recipes and Cooking Cherry-Almond Donuts 4.0 (3) Add your rating & review It's a cinch to learn how to make donuts at home when you bake them in a donut pan (rather than frying them in hot oil). Top these cherry donuts with a dusting of powdered sugar for a simple, showy finish. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 20, 2016 Print Rate It Share Share Tweet Pin Email Photo: Adam Albright Prep Time: 20 mins Bake Time: 15 mins Cool Time: 5 mins Total Time: 40 mins Servings: 12 Yield: 12 doughnuts Jump to Nutrition Facts Ingredients Nonstick cooking spray 2 cup white whole wheat flour ⅔ cup sugar 2 teaspoon baking powder 1 teaspoon salt ¼ teaspoon baking soda 6 tablespoon butter 2 eggs, lightly beaten 1 cup plain low-fat yogurt ½ cup finely snipped dried cherries 1 teaspoon almond extract Powdered sugar (optional) Directions Preheat oven to 350°F. Coat a standard-size (3 1/2-inch) doughnut pan* or twelve 2 1/2-inch muffin cups with cooking spray. In a bowl combine the next five ingredients (through baking soda). Using a pastry blender, cut in butter until mixture resembles fine crumbs. In another bowl combine the next four ingredients (through almond extract). Add egg mixture all at once to flour mixture; stir just until combined (do not overmix). Spoon batter into a large resealable plastic bag. Using scissors, cut off a corner; squeeze batter into prepared pan, filling each cup about two-thirds full. Smooth tops. Bake 15 to 20 minutes or until doughnuts are light golden brown and spring back when lightly pressed. Cool in pan on a wire rack 5 minutes. Turn doughnuts out of pan. If desired, place doughnuts on parchment or foil and sprinkle with powdered sugar. Serve warm. *Tip If necessary, bake doughnuts in doughnut pan in two batches, washing pan and coating again with cooking spray before filling with the remaining batter. Rate it Print Nutrition Facts (per serving) 211 Calories 7g Fat 33g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 211 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 20% Cholesterol 47mg 16% Sodium 374mg 16% Total Carbohydrate 33g 12% Total Sugars 18g Protein 5g Vitamin C 1.5mg 8% Calcium 92mg 7% Iron 0.8mg 4% Potassium 114mg 2% Folate, total 7.1mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.