Cherry Doughnut Holes made from scratch! Delicious cake doughnut texture, perfectly pink in color & dripped in sweet glaze. So delicious & so easy!
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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!
Course Dessert
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 36 -48 doughnut holes
Calories 118kcal
Author Fiona Dowling

Ingredients

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

Instructions

  • 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.

Nutrition

Calories: 118kcal