Description
Sweet homemade cherry doughnut holes bring delightful bakery magic straight to kitchen counters. Crisp exterior, tender interior, and luscious cherry glaze promise delectable moments with each delicious bite you’ll savor.
Ingredients
Scale
Main Dry Ingredients:
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup (65 g) granulated sugar
Wet Ingredients:
- 1 large egg
- ¾ cup (180 ml) milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- ½ cup (100 g) chopped maraschino cherries or cherry pie filling
Frying and Topping:
- Vegetable oil, for frying
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon almond or vanilla extract (optional)
- Extra chopped cherries or sprinkles (optional)
Instructions
- Prepare a deep saucepan or fryer by heating vegetable oil to precisely 350F (175C), ensuring a consistent temperature for even frying.
- Craft the dough foundation by combining dry ingredients in a large mixing bowl, whisking flour, baking powder, salt, and sugar until uniformly blended.
- Create a separate mixture of wet components, whisking egg, milk, vanilla extract, and melted butter until smooth and well-incorporated.
- Gently merge wet and dry ingredients, stirring minimally to prevent overmixing, then carefully fold in freshly chopped cherries to distribute evenly throughout the dough.
- Utilize a small cookie scoop to portion uniform dough balls, meticulously dropping them into the hot oil in small batches to maintain optimal cooking temperature.
- Rotate doughnut holes periodically during frying, monitoring their color transformation until they achieve a rich, golden-brown exterior, approximately 2-3 minutes.
- Extract doughnut holes using a slotted spoon, transferring them to a paper towel-lined plate to absorb excess oil and cool slightly.
- Whisk powdered sugar, milk, and almond or vanilla extract in a shallow bowl, creating a silky, glossy glaze with a smooth consistency.
- While doughnut holes remain warm, delicately immerse each piece in the glaze, ensuring complete coverage and allowing excess to drip away.
- Position glazed doughnut holes on a wire rack, permitting the coating to set and slightly harden, enhancing their visual appeal and texture.
- Optional: Embellish with additional chopped cherries or festive sprinkles for a decorative finishing touch before serving.
Notes
- Choose a neutral-flavored oil like canola or vegetable for consistent and clean frying without overwhelming the cherry flavor.
- Work quickly when dropping dough into hot oil to maintain consistent temperature and prevent uneven cooking.
- Check oil temperature regularly with a thermometer to ensure perfect golden-brown doughnut holes without burning or undercooking.
- Keep doughnut holes uniform in size by using a small cookie scoop for consistent cooking times and appearance.
- Drain excess oil thoroughly on paper towels to prevent greasy texture and maintain crispy exterior.
- Experiment with different extracts like almond or vanilla in the glaze for subtle flavor variations.
- Add a sprinkle of powdered sugar instead of glaze for a lighter, less sweet finishing touch.
- Use fresh or frozen cherries depending on seasonal availability, ensuring they’re finely chopped for even distribution.
- Let doughnut holes cool slightly before glazing to prevent glaze from sliding off completely.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 12 g
- Sodium: 130 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg