Description
Cherry Doughnut Holes are delightful bite-sized treats featuring a tender, fluffy dough studded with finely chopped maraschino cherries. These deep-fried doughnuts are coated with a luscious powdered sugar glaze tinted lightly pink from cherry syrup, making them perfect for a sweet snack or dessert.
Ingredients
Scale
Glaze
- 2 and 1/2 cups icing/confectioner’s/powdered sugar, sieved
- 1/4 cup to 1/3 cup half-and-half or heavy cream
Doughnut Batter
- 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
For Frying
- 4–5 cups oil (for deep frying, amount depends on size of saucepan)
Instructions
- Make the glaze: Whisk together the powdered sugar and the half-and-half or heavy cream until smooth and set aside. This glaze will be used later to coat the cooled doughnut holes.
- Prepare the doughnut batter: In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt. Stir in the finely chopped maraschino cherries evenly throughout the dry ingredients. In a separate bowl, whisk the egg until combined, then add the buttermilk and cherry syrup or juice, continuing to whisk. Pour this wet mixture into the dry ingredients and fold together gently using a large wooden spoon or rubber spatula until just combined. Finally, stir in the melted butter to complete the batter.
- Heat the oil: Place paper towels on a flat surface to drain excess oil from fried doughnuts. Attach a deep-fry thermometer to a heavy-bottomed saucepan or Dutch oven and fill with about 4-5 cups of oil, ensuring there is at least 2 inches of clearance from the top of the pot. Heat the oil to 350°F (175°C), maintaining this temperature for frying.
- Fry the doughnut holes: Using a spoon, carefully drop small spoonfuls of batter (about 1-2 teaspoons each) into the hot oil, frying 4-5 doughnut holes at a time. Fry for approximately 2 minutes, turning occasionally with a fork or spoon to ensure even browning and cooking. Once golden and cooked through, remove the doughnut holes with a slotted spoon and place them on the prepared paper towels to drain. Break a doughnut hole in half to check for doneness and adjust fry time if necessary.
- Continue frying remaining batter: Allow the oil to return to 350°F before frying the next batch. Repeat the frying process using the remaining batter, ensuring consistent temperature for best results.
- Glaze the doughnut holes: After the doughnut holes have cooled slightly but are still warm, dip each one into the prepared glaze, coating thoroughly. Set them on a wire rack to let the glaze set and dry slightly before serving.
Notes
- Be sure to maintain the oil temperature at 350°F for even frying and to prevent greasy doughnuts.
- Finely chop the maraschino cherries to distribute their sweetness and flavor evenly in the batter.
- Use a deep-fry thermometer to monitor the temperature accurately.
- You can adjust the consistency of the glaze by adding more or less cream to achieve a thicker or thinner coating.
- If you don’t have buttermilk, you can substitute by mixing 1 tablespoon lemon juice or vinegar with milk and letting it sit for 5 minutes.
- Drain the fried doughnut holes on paper towels to remove excess oil before glazing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: Cherry doughnut holes, fried doughnuts, maraschino cherries, powdered sugar glaze, bite-sized doughnuts, sweet snacks
