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
Scale
- 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