Cherry Doughnut Holes
Cherry Doughnut Holes made from scratch! Delicious cake doughnut texture, perfectly pink in color & dripped in sweet glaze. You NEED to make these!
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 36 -48 doughnut holes
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 Doughnuts
- 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
- cups oil for frying , amount will depend on the size of your saucepan - but likely 4-5
First make the glaze by whisking together the powdered sugar and cream. Set aside.
To make the doughnut batter whisk together the flour, baking powder, sugar and salt in a large bowl. Stir in the chopped maraschino cherries. In a separate bowl whisk the egg, then add in the buttermilk and cherry syrup/juice and continue whisking. Pour the pink milk mixture into the flour mixture and fold together using a large wooden spoon or rubber spatula. Finally stir in the melted butter.
Place paper towels on a flat surface, such as a cookie tray. Clamp a deep-fry thermometer to the side of a heavy bottom saucepan or Dutch oven. Heat at least 2 inches of oil in the bottom of the pan until it reaches 350F degrees. There should be at least 2 inches between the top of the oil and the top of the pot. Fry the doughnuts by carefully dropping spoonfuls (about 1-2 teaspoons in size) into the hot oil, doing about 4-5 doughnut holes at a time. Fry for about 2 minutes, using a fork or spoon to turn the doughnuts over. Remove the doughnuts from the hot oil using a slotted spoon and place on the paper towel to cool. Break your first doughnut in half to ensure they're cooked throughout, and adjust your fry time accordingly.
Allow the oil to come back to 350F degrees, and repeat the process with the rest of the batter.
Once the doughnut holes have cooled slightly, dip them in the glaze and then set the doughnut holes on a wire rack to dry.