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
Scale
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 – â…“ 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.
