Introduction

These cherry doughnut holes are a delightful treat that combines fluffy, tender doughnuts with the sweet, fruity flavor of maraschino cherries. Lightly fried and coated in a smooth glaze, they are perfect for a special breakfast or a fun snack.

A white plate holds a small stack of round, light orange glazed doughnut holes with small red bits inside them, giving a slightly shiny, smooth texture to their surface. The doughnut holes are piled close together and have a moist look, with the glaze catching soft light on their curves. The background is a soft white marbled texture, adding a clean and subtle contrast to the warm colors of the doughnut holes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups icing/confectioner’s/powdered sugar (sieved)
¼ to ⅓ cup half-and-half or heavy cream
2 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons granulated sugar
½ 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
¼ 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. Mix well to combine.
Step 4: Pour the wet mixture into the dry ingredients and fold together gently using a wooden spoon or rubber spatula. Stir in the melted butter last.
Step 5: Prepare a frying station by placing paper towels on a tray and clamping a deep-fry thermometer to a heavy-bottomed saucepan or Dutch oven filled with at least 2 inches of oil. Heat the oil to 350°F (175°C), making sure there is enough space between the oil and pot top.
Step 6: Carefully drop spoonfuls (about 1-2 teaspoons) of batter into the hot oil, frying 4-5 doughnut holes at a time. Fry for about 2 minutes, turning them to cook evenly until golden brown.
Step 7: Remove the doughnut holes with a slotted spoon and place them on the paper towels to drain excess oil. Break one doughnut open to check it’s cooked through; adjust frying time if needed.
Step 8: Allow the oil to return to 350°F between batches and repeat with the remaining batter.
Step 9: Once slightly cooled, dip each doughnut hole in the glaze and place on a wire rack to set and dry.

Tips & Variations

Use fresh cherries or another fruit like blueberries for a different twist on the flavor.
Keep the oil temperature steady to ensure even cooking and avoid greasy doughnuts.
For a richer glaze, add a splash of vanilla extract or almond extract.
Serve immediately for the best texture, as the glaze can soften the doughnuts over time.

Storage

Store leftover doughnut holes in an airtight container at room temperature for up to 2 days. Reheat gently in a low oven to refresh their crispness, but glazed doughnuts are best enjoyed fresh to maintain their texture and flavor.

How to Serve

A close-up image showing a stack of seven shiny glazed doughnut holes on a white plate with a light texture. The doughnut holes are golden brown with a smooth, shiny glaze that has small bits of red fruit embedded within. They are piled unevenly, creating depth and highlighting their round shape and glossy surface. The plate sits on a white marbled texture, giving a clean and light background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these instead of frying?

These doughnut holes are designed for frying to achieve their characteristic crisp exterior. Baking would result in a different texture, but you could try baking at 375°F (190°C) for about 10-12 minutes, turning halfway through, though they won’t be as crispy.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using it in the recipe.