If you’re looking to treat yourself to a delightful bite-sized indulgence, this Cherry Glazed Doughnut Holes Recipe is an absolute must-try. These fluffy, golden doughnut holes are bursting with the sweet tang of finely chopped maraschino cherries, all wrapped in a luscious cherry glaze that’s simply irresistible. Perfectly crisp on the outside and tender inside, they’re the kind of snack that can brighten any afternoon or star at a party. Trust me, once you whip up this Cherry Glazed Doughnut Holes Recipe, you’ll be dreaming about them long after the last one disappears.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential—they create the perfect balance of flavor, texture, and that gorgeous rosy hue from the cherries. Every element works together to bring these doughnut holes to life with fluffy softness, sweet undertones, and a glossy glaze that shines with charm.
- All-purpose flour (2 cups): The foundation for light, airy doughnut holes with just the right crumb.
- Baking powder (4 tsp): Helps the dough rise beautifully and become fluffy.
- Granulated sugar (2 tbsp): Adds just enough sweetness to the dough without overpowering the cherries.
- Salt (½ tsp): Balances the flavors, elevating the sweetness and depth of the dough.
- Maraschino cherries, finely chopped (30): Infuse the dough with juicy bursts of cherry flavor and delightful pops of color.
- Cherry syrup (2 tbsp): Enhances the cherry flavor and gives the batter a lovely pink tint.
- Large egg (1): Binds the ingredients and adds richness to the dough.
- Buttermilk (1 cup + 2 tbsp, room temperature): Keeps the doughnut holes tender and adds a slight tang that makes the flavors pop.
- Melted butter (¼ cup): Adds moisture and a buttery richness that makes each bite heavenly.
- Powdered sugar (2½ cups): Base for the smooth, sweet cherry glaze.
- Heavy cream (¼-⅓ cup): Creates the perfect glaze texture—rich but pourable.
- Neutral oil for frying: Use enough to have 2 or more inches depth for perfect frying crispiness.
How to Make Cherry Glazed Doughnut Holes Recipe
Step 1: Prep Your Ingredients
Start by gathering everything so you stay organized—chopping those maraschino cherries finely will release their sweet juices and ensure every bite is packed with cherry goodness. While you chop, whisk together powdered sugar and heavy cream to make your luscious glaze that will coat the doughnut holes later. In a large bowl, combine all your dry ingredients: flour, baking powder, sugar, and salt.
Step 2: Mix the Wet Ingredients
Whisk the egg in a separate bowl, then stir in the room-temperature buttermilk and cherry syrup for that unmistakable fruity kick and rosy color. This mix is what gives the doughnut holes their tender crumb and delicious cherry flavor.
Step 3: Combine and Fold
Slowly add the wet mixture to the dry ingredients, folding gently to combine. The key is to stir until just mixed to avoid tough doughnut holes. Finally, fold in the melted butter and those beautiful chopped cherries—you want the cherries evenly distributed so every bite bursts with flavor.
Step 4: Fry to Golden Perfection
Heat your neutral oil in a deep pan or fryer to around 350 degrees Fahrenheit. Using a teaspoon, drop small spoonfuls of dough (about 1-2 tsp) into the hot oil, frying 4 or 5 at a time so they have enough space to puff up. Fry each side for about 2 minutes, turning once to get a perfect golden brown all around.
Step 5: Finish with a Cherry Glaze
Once fried, gently drain the doughnut holes on paper towels to remove excess oil. While they’re still warm but not hot, dip each doughnut hole into the cherry glaze, letting the sweet coating cling to every curve. Place them on a wire rack to let the glaze set just right—glossy, sweet, and oh-so-tempting.
How to Serve Cherry Glazed Doughnut Holes Recipe
Garnishes
Simple garnishes can elevate these doughnut holes to next-level cuteness. Sprinkle a pinch of finely chopped maraschino cherries on top of the glaze or dust lightly with powdered sugar for a snowy effect. For a festive touch, add tiny edible glitter or colorful sprinkles that pop against the cherry-red glaze.
Side Dishes
Serve these doughnut holes alongside a warm cup of coffee, herbal tea, or hot chocolate for a cozy snack time. They also pair brilliantly with fresh berries or a dollop of whipped cream for those who want a more decadent bite. On a brunch table, these are crowd-pleasers with fruit salads or creamy yogurt parfaits.
Creative Ways to Present
For parties or gift-giving, thread several cherry glazed doughnut holes onto wooden skewers and arrange them in a glass vase or mug for an adorable edible bouquet. You can also serve them in pretty paper cupcake liners stacked on tiered trays, making your dessert table look irresistible. If you’re feeling fancy, drizzle a little melted dark chocolate atop the glaze for a cherry-chocolate dream combo.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that’s rare!), keep them in an airtight container at room temperature for up to two days. The glaze might soften a bit, but the doughnut holes will still be delightfully tender. Avoid refrigerating as it can dry them out.
Freezing
For longer storage, freeze cooled and glazed doughnut holes in a single layer on a baking sheet. Once frozen, transfer them to a zip-top bag or airtight container and freeze for up to one month. Thaw at room temperature when you’re ready for a quick snack.
Reheating
To recapture the fresh-from-the-fryer warmth, gently reheat doughnut holes in a preheated oven at 300 degrees Fahrenheit for about 5-7 minutes. This will refresh their crispiness without melting the glaze too much. Alternatively, a quick zap in the microwave for 10-15 seconds works if you’re in a hurry.
FAQs
Can I use frozen cherries instead of maraschino?
You can, but fresh or maraschino cherries have a softer texture and sweeter flavor that works best for this recipe. Frozen cherries might add extra moisture and change the consistency of the dough.
What’s the best oil for frying doughnut holes?
A neutral oil with a high smoke point, like vegetable, canola, or peanut oil, is ideal. It allows for even frying without imparting unwanted flavors.
Can I bake these doughnut holes instead of frying?
While frying gives that classic crisp exterior, you can bake them at 375 degrees Fahrenheit for about 12-15 minutes. They won’t be as crispy but will still be deliciously tender and cherry-filled.
How do I make the glaze thicker or thinner?
For a thicker glaze, add more powdered sugar a little at a time. For a thinner glaze, whisk in additional cream slowly until you reach your desired consistency.
Are these doughnut holes suitable for kids?
Absolutely! They’re bite-sized, sweet, and filled with familiar cherry flavors. Just be sure to keep an eye on little ones while frying or when serving warm doughnut holes.
Final Thoughts
This Cherry Glazed Doughnut Holes Recipe is one of those delightful treats that just make your day better with every bite. Whether you’re enjoying them as a snack, party favor, or a special breakfast delight, these cherry-kissed bites will quickly become a cherished favorite. So don’t wait to try making them yourself—they’re truly as fun to make as they are to eat!
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 42 doughnut holes
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
Delight in these Cherry Glazed Doughnut Holes, featuring tender, fluffy doughnut bites studded with maraschino cherries and coated in a luscious cherry-infused glaze. Perfectly fried to golden perfection, these bite-sized treats bring a fruity twist to a classic favorite, ideal for sharing at breakfast, brunch, or as a sweet snack.
Ingredients
Doughnut Holes
- 2 cups all-purpose flour
- 4 tsp baking powder
- 2 tbsp granulated sugar
- ½ tsp salt
- 30 maraschino cherries, finely chopped
- 2 tbsp cherry syrup
- 1 large egg
- 1 cup + 2 tbsp buttermilk, room temperature
- ¼ cup melted butter
- Neutral oil for frying (enough for 2+ inches depth)
Cherry Glaze
- 2½ cups powdered sugar
- ¼ – ⅓ cup heavy cream
Instructions
- Prep: Begin by preparing all your ingredients. Finely chop the maraschino cherries and set aside. Measure out the dry ingredients and line paper towels for draining fried doughnut holes.
- Make glaze: In a bowl, whisk together the powdered sugar and heavy cream until smooth to form the cherry glaze. Adjust the cream quantity between ¼ and ⅓ cup to achieve a thick yet dippable consistency.
- Mix dry ingredients: Combine the flour, baking powder, granulated sugar, and salt in a large mixing bowl.
- Prepare wet mixture: In a separate bowl, whisk the egg, then add buttermilk and cherry syrup, mixing well to incorporate all wet ingredients.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and gently fold to combine. Stir in the melted butter and the finely chopped cherries, mixing just until evenly distributed. Avoid overmixing to keep the dough light.
- Heat oil: Pour neutral oil into a deep fryer or a large, heavy-bottomed skillet to a depth of about two inches. Heat the oil to 350°F (175°C), using a thermometer to maintain an accurate temperature.
- Fry doughnut holes: Using a teaspoon or small spoon, drop 1 to 2 teaspoon-sized spoonfuls of dough into the hot oil. Fry 4 to 5 doughnut holes at a time for about 2 minutes, turning once halfway through to ensure even golden brown color.
- Drain and glaze: Remove the fried doughnut holes with a slotted spoon and transfer to paper towels to drain excess oil. Allow them to cool slightly, then dip each doughnut hole into the cherry glaze, coating thoroughly. Place glazed doughnut holes on a wire rack to let the glaze set and dry.
Notes
- Maintain oil temperature at 350°F to ensure doughnut holes cook through without absorbing excess oil.
- Do not overmix dough to keep the doughnut holes light and fluffy.
- Use a thermometer for oil to avoid burning or undercooking.
- Doughnut holes are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- If glaze is too thick, add a little more heavy cream; if too thin, add more powdered sugar to adjust consistency.
