Cherry Doughnut Holes Recipe
Delight in these Cherry Doughnut Holes, bite-sized fried treats bursting with maraschino cherry flavor. Lightly crispy on the outside and fluffy inside, they’re finished with a sweet powdered sugar glaze that makes them perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 40 doughnut holes 1x
- Category: Dessert, Snack
- Method: Frying
- Cuisine: American
Ingredients
Scale
For the 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
For the Doughnut Holes
- 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 pan size
Instructions
- Prepare the glaze: Whisk together the powdered sugar and half-and-half or heavy cream in a bowl until smooth and set aside to allow the flavors to meld.
- Make the doughnut batter: In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt. Stir in the finely chopped maraschino cherries. In a separate bowl, beat the egg, then add the buttermilk and cherry syrup, whisking to combine. Pour the wet mixture into the dry ingredients and fold gently using a wooden spoon or rubber spatula until just combined. Finally, fold in the cooled melted butter.
- Heat the oil: Place paper towels on a flat surface like a cookie tray to drain the fried doughnuts. Attach 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). Ensure the oil level allows 2 inches of space from the top of the pot to prevent overflow.
- Fry the doughnut holes: 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 with a fork or spoon to ensure even, golden cooking. Remove with a slotted spoon and place on the paper towels to drain excess oil and cool slightly. Break one open to check for doneness and adjust frying time if needed.
- Repeat frying: Allow the oil to return to 350°F before frying the remaining batter in batches, following the same process.
- Glaze the doughnuts: Once the doughnut holes have cooled slightly but are still warm, dip each one into the prepared glaze, coating evenly. Place on a wire rack to let the glaze set before serving.
Notes
- Ensure oil temperature is consistently maintained at 350°F for optimal frying results and to avoid greasy doughnut holes.
- Use a slotted spoon for easy removal and draining of excess oil.
- You can substitute buttermilk with whole milk plus 1 tablespoon of lemon juice or vinegar if needed.
- For an extra cherry flavor, add a small amount of cherry extract into the batter or glaze.
- Store leftover doughnut holes in an airtight container at room temperature for up to 2 days; best eaten fresh.
Keywords: cherry doughnut holes, fried doughnuts, maraschino cherry treats, bite-sized doughnuts, powdered sugar glaze
Find it online: https://annakocht.com/cherry-doughnut-holes-recipe/
