Cherry Doughnut Holes

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 4 tsp Baking powder
  • 2 tbsp Granulated sugar
  • 2 1/2 cups Icing/confectioner's/powdered sugar
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 cups Oil

• Dairy

  • 1/4 cup Butter
  • 1 1/8 cup Buttermilk
  • 1/4 cup Half and half or heavy cream

• Desserts

  • 30 Maraschino cherries
  • 2 tbsp Syrup from the maraschino cherries, juice

Found on justsotasty.com

Description

Directions

• First make the glaze by whisking together the powdered sugar and cream. Set aside.
• To make the doughnut batter whisk together the flour, baking powder, sugar and salt in a large bowl. Stir in the chopped maraschino cherries. In a separate bowl whisk the egg, then add in the buttermilk and cherry syrup/juice and continue whisking. Pour the pink milk mixture into the flour mixture and fold together using a large wooden spoon or rubber spatula. Finally stir in the melted butter.
• Place paper towels on a flat surface, such as a cookie tray. Clamp a deep-fry thermometer to the side of a heavy bottom saucepan or Dutch oven. Heat at least 2 inches of oil in the bottom of the pan until it reaches 350F degrees. There should be at least 2 inches between the top of the oil and the top of the pot. Fry the doughnuts by carefully dropping spoonfuls (about 1-2 teaspoons in size) into the hot oil, doing about 4-5 doughnut holes at a time. Fry for about 2 minutes, using a fork or spoon to turn the doughnuts over. Remove the doughnuts from the hot oil using a slotted spoon and place on the paper towel to cool. Break your first doughnut in half to ensure theyre cooked throughout, and adjust your fry time accordingly.
• Allow the oil to come back to 350F degrees, and repeat the process with the rest of the batter.
• Once the doughnut holes have cooled slightly, dip them in the glaze and then set the doughnut holes on a wire rack to dry.