Ingredients

2 and 1/2 cups icing/confectioner’s/powdered sugar (sieved)

1/4 cup to 1/3 cup half-and-half or heavy cream

2 cups all-purpose flour

4 teaspoons baking powder

2 tablespoons granulated sugar

1/2 teaspoon salt

30 maraschino cherries, very finely chopped

1 large egg

1 cup plus 2 tablespoons buttermilk, room temperature

2 tablespoons juice/syrup from the maraschino cherries

1/4 cup melted butter, cooled to room temperature

Oil for frying (about 4-5 cups, depending on your saucepan size)

Instructions

Step 1: Make the glaze by whisking together the powdered sugar and half-and-half or heavy cream until smooth. Set aside.

Step 2: In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt. Stir in the finely chopped maraschino cherries.

Step 3: In a separate bowl, whisk the egg, then add the buttermilk and cherry syrup. Pour this pink mixture into the dry ingredients and gently fold together with a wooden spoon or rubber spatula. Finally, stir in the melted butter.

Step 4: Prepare for frying by placing paper towels on a flat surface. Attach a deep-fry thermometer to a heavy-bottomed saucepan or Dutch oven and heat 2 inches of oil to 350°F (175°C). There should be about 2 inches between the oil surface and the top of the pot.

Step 5: Carefully drop spoonfuls (1-2 teaspoons) of batter into the hot oil, frying 4-5 doughnut holes at a time. Fry for about 2 minutes, turning them gently with a fork or spoon until golden and cooked through. Remove with a slotted spoon and drain on paper towels. Break one open to check doneness and adjust frying time if needed.

Step 6: Allow the oil to return to 350°F before frying the remaining batter in batches.

Step 7: Once slightly cooled, dip each doughnut hole into the glaze. Set them on a wire rack to allow the glaze to set before serving.

Tips & Variations

Use fresh cherries if available or freeze-dried cherries as a substitute for a different texture.

Adjust the glaze thickness by adding more powdered sugar for a thicker coating or more cream for a thinner glaze.

For a festive twist, sprinkle the glazed doughnut holes with colored sugar or crushed nuts while the glaze is still wet.

Maintain the oil temperature carefully to prevent greasy doughnuts or undercooked centers.

Storage

Store any leftover doughnut holes in an airtight container at room temperature for up to 2 days. They are best eaten fresh, as frying loses crispness over time. To reheat, warm them briefly in a 300°F (150°C) oven for 5-7 minutes to regain some crispiness. Avoid microwaving, as this can make them soggy.

FAQs

Can I bake these doughnut holes instead of frying?

These doughnut holes are designed for frying to achieve their characteristic crisp exterior and tender inside. Baking may result in a different texture, but you can try baking them at 375°F (190°C) for about 10-12 minutes until golden, though the result will be less crispy.

What if I don’t have buttermilk?

If you don’t have buttermilk, you can create a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This will provide a similar tang and acidity for the batter.