Cherry Doughnut Holes bring bakery-style fun into your kitchen with a tender cake doughnut center, a pretty pink color, and a glossy vanilla-cherry glaze. Because they fry quickly and use simple pantry staples, they work beautifully for brunch, birthdays, holidays, or a weekend baking project. These bite-size treats taste rich, sweet, and nostalgic, yet they feel special thanks to finely chopped maraschino cherries. Plus, the crisp outside and soft middle make every warm bite hard to resist.
Story
I first made Cherry Doughnut Holes when I wanted a playful treat that looked festive without needing frosting bags, sprinkles, or complicated shaping. Instead, I mixed a quick cake-style batter, folded in chopped cherries, and dropped small spoonfuls into hot oil. Almost right away, the kitchen smelled like a small-town doughnut shop. Cherry Doughnut Holes have that old-fashioned charm because they cook with crisp edges, soft centers, and a sweet cherry note in every bite. They also fit perfectly into a maraschino cherry recipe collection because the cherries add flavor, color, and texture. When you dip Cherry Doughnut Holes into glaze, they turn glossy and inviting. So, although they look fun and fancy, Cherry Doughnut Holes stay simple enough for a home cook.
Ingredients
For the glaze, use 2 1/2 cups powdered sugar, sifted, and 1/4 to 1/3 cup half-and-half or heavy cream. For the doughnut holes, use 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 room-temperature buttermilk, 2 tablespoons maraschino cherry syrup, 1/4 cup melted butter cooled to room temperature, and 4 to 5 cups neutral oil for frying, depending on your pot size.
Step-by-Step Instructions
These Cherry Doughnut Holes come together in three simple stages: mix the glaze, prepare the batter, and fry small spoonfuls until golden. Because the batter contains baking powder and buttermilk, it puffs quickly in hot oil. Therefore, keep your tools ready before you begin frying. Line a baking sheet with paper towels, set a wire rack nearby, and attach a deep-fry thermometer to a heavy pot or Dutch oven. Also, use a small spoon or cookie scoop so each piece cooks evenly. Once the doughnut holes cool slightly, dip them into the glaze while they still feel warm, but not hot.
Preparing the Ingredients
Start with the glaze because it can rest while you fry. Whisk the sifted powdered sugar with 1/4 cup cream until smooth, then add more cream only if the glaze feels too thick for dipping. Next, chop the maraschino cherries very finely so they blend into the batter instead of weighing it down. Then, whisk the flour, baking powder, sugar, and salt in a large bowl. Stir in the cherries until the pieces look evenly coated. In another bowl, whisk the egg, buttermilk, and cherry syrup. After that, pour the pink milk mixture into the dry mixture and fold gently. Finally, stir in the cooled melted butter.
Cooking Instructions
Pour at least 2 inches of oil into a heavy pot, leaving at least 2 inches of space above the oil for safety. Heat the oil to 350°F, then carefully drop 1- to 2-teaspoon portions of batter into the oil. Fry only 4 or 5 doughnut holes at a time so the temperature stays steady. Turn them with a fork or spoon as they cook, and fry for about 2 minutes, or until the outside looks golden and the center cooks through. Next, transfer them to paper towels with a slotted spoon. Break open the first one to check the center, then adjust the time as needed. Let the oil return to 350°F between batches.
Tips for Perfect Results
The secret to great Cherry Doughnut Holes lies in batter texture, oil temperature, and batch size. First, do not overmix the batter because gentle folding keeps the crumb tender. Next, watch the thermometer closely because oil that runs too cool makes greasy doughnuts, while oil that runs too hot browns the outside before the middle finishes. Also, keep the doughnut holes small. Since this batter puffs as it fries, smaller scoops cook more evenly and create better texture. For true fluffy donut holes, use room-temperature buttermilk, fresh baking powder, and cooled butter. Then, glaze them shortly after frying for the best finish.
Common Mistakes to Avoid
Avoid large scoops of batter because oversized doughnut holes often brown too fast outside and stay raw inside. Also, do not crowd the pot. Crowding drops the oil temperature, which leads to heavy doughnuts instead of light ones. Next, avoid guessing the oil temperature, since a thermometer gives you the most reliable results. Additionally, do not add hot melted butter to the batter because it can affect the texture. Finally, avoid dipping piping-hot doughnuts into glaze, since the glaze can slide off too quickly. Let them cool slightly first, and then dip for a smooth coating like classic sweet glaze donuts.
Pro Tips for Better Flavor
For stronger cherry flavor, add a tiny splash more cherry syrup, but keep the batter thick enough to scoop. Also, pat the chopped cherries lightly if they seem extra wet, since too much liquid can loosen the batter. For deeper flavor, use heavy cream in the glaze because it gives the coating a richer finish. Meanwhile, a pinch of fine salt in the glaze can balance the sweetness. If you love crispy edges, fry in small batches and keep the oil close to 350°F. Then, serve the Cherry Doughnut Holes soon after glazing, while the edges still hold a delicate crunch.
Serving and Storage
Cherry Doughnut Holes taste best fresh, especially while the glaze still looks shiny and the centers feel tender. However, they also make a cheerful treat for brunch boards, dessert trays, bake sales, baby showers, Valentine’s Day, or Christmas morning. Because they already have a pretty pink color, they do not need much decoration. Still, you can add a few chopped cherries on top before the glaze sets. Pair them with coffee, hot chocolate, milk, or black tea. For a dessert platter, serve them beside vanilla ice cream, fresh berries, or chocolate sauce for dipping.
How to Serve
Serve Cherry Doughnut Holes slightly warm or at room temperature on a platter lined with parchment. For parties, stack them in a shallow bowl so guests can grab one easily. Also, place small napkins nearby because the glaze can feel sticky in the best way. If you want a prettier presentation, let the first glaze layer set, then drizzle a thinner second layer over the top. For brunch, serve them with scrambled eggs, bacon, fruit salad, and coffee. For dessert, add a small bowl of extra glaze on the side so every bite tastes sweet and bakery-fresh.
How to Store Leftovers
Store leftover Cherry Doughnut Holes in an airtight container at room temperature for up to 2 days. However, leave the lid slightly loose for the first hour if the glaze still feels tacky, since trapped steam can soften the coating. For longer storage, refrigerate them for up to 4 days, though the texture will firm up. To refresh them, warm unglazed leftovers in a 300°F oven for a few minutes. If they already have glaze, warm them briefly at low power in the microwave, just until slightly soft. Avoid freezing glazed doughnut holes because the coating can turn sticky after thawing.
Conclusion
Cherry Doughnut Holes make a fun, sweet, and memorable treat with simple ingredients and a bright cherry finish. The batter mixes quickly, the doughnut holes fry in minutes, and the glaze gives every bite a glossy bakery-style coating. Because they balance tender cake texture with crisp edges and cherry sweetness, they work for both casual weekends and special celebrations. Try this recipe when you want something cheerful, homemade, and easy to share.
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Frequently Asked Questions
Can I make Cherry Doughnut Holes without a deep-fry thermometer?
You can, but a thermometer gives the best results. Without one, test the oil with a tiny drop of batter. It should sizzle right away, rise to the surface, and turn golden gradually. However, oil can shift quickly as you fry, so watch each batch closely and adjust the heat often.
Can I use milk instead of buttermilk?
Buttermilk gives Cherry Doughnut Holes a softer crumb and helps the baking powder create lift. If you do not have buttermilk, mix 1 cup plus 2 tablespoons milk with 1 tablespoon lemon juice or white vinegar, then let it sit for 5 minutes before using. This quick substitute works well in the batter.
Why are my doughnut holes raw in the middle?
Raw centers usually happen when the batter portions are too large or the oil runs too hot. Keep each scoop around 1 to 2 teaspoons, fry in small batches, and hold the oil near 350°F. Also, break open the first doughnut hole so you can adjust the cook time before frying the rest.
Print
Cherry Doughnut
- Total Time: 55 minutes
- Yield: 36-48 doughnut holes 1x
Description
Cherry Doughnut Holes are homemade cake-style doughnut bites with finely chopped maraschino cherries, a tender pink center, crisp edges, and a smooth sweet glaze.
Ingredients
- 2 1/2 cups powdered sugar, sifted
- 1/4 to 1/3 cup half-and-half or heavy cream
- 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 maraschino cherry syrup
- 1/4 cup melted butter, cooled to room temperature
- 4 to 5 cups neutral oil for frying
Instructions
- Whisk the powdered sugar with 1/4 cup cream until smooth, adding more cream as needed to make a thick dipping glaze. Set aside.
- Line a baking sheet with paper towels and place a wire rack nearby for glazing.
- Whisk the flour, baking powder, granulated sugar, and salt in a large bowl.
- Stir the finely chopped maraschino cherries into the flour mixture until evenly coated.
- In a separate bowl, whisk the egg, buttermilk, and maraschino cherry syrup until smooth.
- Pour the pink buttermilk mixture into the flour mixture and fold gently with a spatula or wooden spoon.
- Stir in the cooled melted butter just until combined. Do not overmix.
- Pour at least 2 inches of oil into a heavy pot or Dutch oven, leaving 2 inches of space above the oil.
- Heat the oil to 350°F and keep a deep-fry thermometer attached to the pot.
- Carefully drop 1- to 2-teaspoon portions of batter into the hot oil, frying 4 to 5 doughnut holes at a time.
- Fry for about 2 minutes, turning as needed, until golden and cooked through.
- Remove with a slotted spoon and drain on paper towels.
- Break open the first doughnut hole to check the center, then adjust the frying time if needed.
- Let the oil return to 350°F before frying the next batch.
- Once slightly cooled, dip each doughnut hole into the glaze and place on a wire rack to set.
Notes
- Keep the batter portions small so the centers cook before the outside gets too dark.
- Do not crowd the pot because too many doughnut holes lower the oil temperature.
- Use fresh baking powder for the fluffiest texture.
- Let hot doughnut holes cool slightly before glazing so the glaze coats instead of sliding off.
- Serve the same day for the best crisp edges and soft centers.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut hole
- Calories: 92
- Sugar: 8
- Sodium: 82
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 1
- Cholesterol: 8