1. Start with the cherry compote. Pour the cherries from the glass into a sieve and let drain. If you want to use the liquid catch it in a bowl and measure 6.7 fl. oz. (200ml).

2. If you want to use the liquid from the cherries add it to a small pot – otherwise use cherry juice. Add the cornstarch and sugar to a small bowl, add some of the liquid/juice from the pot, and mix. Bring the liquid/juice in the pot to a boil, then add the cornstarch mixture and stir in. Let cook for a moment until the mixture thickens, then add the drained cherries. Let cook for a minute or two while stirring constantly. Remove from the heat and let cool down. This can be done a day in advance. Store the compote in the fridge until needed.

3. For the donuts add the eggs to a large bowl and mix until slightly foamy. Add the buttermilk, vanilla extract, melted butter, and mix to combine. Mix the flour with baking powder, sugar, and salt, then add to the large bowl and mix everything until just combined.

4. Add oil/fat to a pot – you need enough oil/fat so the donuts can take a swim and do not stick to the bottom. Heat up until it reaches a temperature of about 350°F (180°C) – a kitchen thermometer* helps a lot here. Use a small cookie scoop*, dip it shortly into the oil to coat it, and then use it to drop small portions of the dough into the hot oil (by drop I mean very close to the oil not from far away/up). Do not overcrowd the oil and fry the drop donuts in small batches for about 3-4 minutes until golden brown from all sides. Take out and place on some kitchen paper to get rid of some of the oil/fat, then toss in some sugar to coat them while still warm. Serve the donuts while still warm with the cherry compote.