2 and ½cupsicing/confectioner's/powdered sugar, sieved
¼cupto ⅓ cup half-and-half or heavy cream
For the Doughnuts
30maraschino cherries very finely chopped
1cupplus 2 tablespoons buttermilk, room temperature
2tablespoonsjuice/syrup from the maraschino cherries
¼cupmelted butter cooled to room temperature
cupsoil 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.