Cherry Donuts:

1. Preheat oven to 350 degrees F. Lightly grease 2 donut pans; set aside.
2. Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl. Add the milk, melted butter, vanilla, and beaten eggs. Stir until just combined – avoid overmixing or the donuts will be rubbery. Fold in the chopped cherries.
3. Scoop the mixture into a pastry bag or zipper bag. Cut the end off and pipe the batter into the prepared donut pans, filling them about 2/3 of the way and making sure the center post is clear.
4. Bake for 8-10 minutes, until they’re a light golden brown and spring back to the touch.
5. Let cool slightly, then transfer to a cooling rack set over a baking sheet. Glaze while warm, then dip in glaze a second time when they cool for a thicker coat.

Lime Glaze:

1. Combine all ingredients in a small bowl. Whisk well, adding more powdered sugar (thicker, more icing-like) or juice (thinner glaze) until desired consistency is achieved. Pour over warm donuts for a traditional glazed, or dip when cool for a thicker coat.

Additional Notes:

No donut pans? Crumple small pieces of parchment paper or aluminum foil into balls and place them in the center of a standard muffin/cupcake pan. Pipe the batter in, be sure to keep the ball centered, then bake per the recipe. When the donuts come out of the oven, simply pop the ball out from the center.