Cherry Blossom Donut Recipe

Activate yeast

Combine warm water (110°F / 43°C) and 1 tsp sugar from the measured sugar (you may take from the 1/2 cup) in a small bowl. Sprinkle the instant dry yeast over the water, stir briefly, and let sit 5–8 minutes until foamy.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together 3.25 cups all-purpose flour, remaining granulated sugar, and 1 tsp fine sea salt until evenly combined.

Form dough

Add the foamy yeast mixture, 3/4 cup warm whole milk, 4 tbsp melted unsalted butter (cooled slightly), and 1 large egg to the dry ingredients. Mix on low until the ingredients come together, then increase speed to medium and knead 6–8 minutes until smooth, slightly tacky, and elastic. If the dough is too sticky, add up to 2 tbsp more flour, 1 tbsp at a time. If too dry, add 1–2 tsp milk.

First rise

Lightly oil a large bowl, place the dough inside, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on room temperature.

Shape donuts

Turn the risen dough onto a lightly floured surface and gently deflate. Roll to about 3/4-inch (2 cm) thickness. Use a 3-inch cutter for outer circles and a 1-inch cutter for centers to form classic ring donuts (alternatively cut rounds for filled donuts). Place cut donuts and holes on baking sheets lined with parchment, leaving 1 inch between pieces. Cover loosely with plastic wrap and let proof until puffy, about 30–45 minutes.

Heat oil & fry

Pour vegetable oil into a large, heavy-bottomed pot to a depth of about 2 inches. Attach a kitchen thermometer and heat to 350°F (175°C). Carefully transfer a few donuts (do not overcrowd) into the oil using a slotted spatula or skimmer. Fry 1–1.5 minutes per side until golden and evenly colored. Flip once with care. Remove to a wire rack set over a sheet pan lined with paper towels to drain. Fry remaining donuts and holes, keeping the oil at a steady 350°F. Let donuts cool slightly before glazing (warm donuts accept glaze best).

Prepare salted cherry blossoms

If using preserved salted sakura blossoms, rinse each blossom under cold running water to remove excess salt, then soak blossoms in 3/4 cup cold water for 10 minutes. Gently squeeze and pat dry on paper towels. Reserve a few whole blossoms for garnish and chop the remainder very finely (or use whole for delicate decoration).

Make glaze

In a medium bowl, whisk together 2 cups sifted powdered sugar, 3 tbsp milk, 1/2 tsp rosewater, and 1/4 tsp vanilla extract until smooth. Add 2 drops of pink food coloring and, if desired, 1 tsp light corn syrup for extra shine. Adjust texture: add up to 1 tbsp more milk if too thick, or a tablespoon more powdered sugar if too thin. Fold in 1–2 tbsp of the finely chopped prepared sakura blossoms to infuse subtle blossom texture and flavor (reserve some blossom pieces for garnish).

Glaze donuts

Place cooled donuts on a wire rack over a sheet pan. Dip the top of each donut into the sakura glaze, allowing excess to drip back into the bowl. Return glazed donuts to the rack. While glaze is still wet, sprinkle crushed freeze-dried strawberries and a few toasted white sesame seeds, then gently press one prepared sakura blossom on top of each donut as a decorative finishing touch. Let glaze set 10–15 minutes before serving.

Fill donuts

If making filled versions: fit a pastry bag with a small plain tip or use a small spatula. Fill the bag with 1 cup white bean paste or sweetened pastry cream. Poke the side of a cooled donut with a skewer to create an entry hole and insert the tip about halfway; squeeze gently to inject about 1–2 tbsp filling into each donut. If using cherry jam as a swirl, mix 1/4 cup jam into the cream/paste or spoon a small dot into the center after filling.

For extra visual contrast and texture, dust a few donut holes with powdered sugar and arrange alongside glazed donuts. Serve donuts slightly warm or at room temperature. Store in an airtight container at room temperature up to 2 days (glaze may soften); for longer storage refrigerate up to 4 days and rewarm briefly before serving.