Cherry Doughnut Holes Recipe

Have you ever had one of those “treat yourself” moments where all you want is something sweet, fruity, and homemade? Well, let me introduce you to my latest obsession: cherry doughnut holes. They’re so easy and satisfyingly delicious that you’ll wonder how you ever lived without them!

Indulgent treats are what I love to create, and my Cherry Doughnut Holes are a perfect blend of sweetness and fruitiness. The inviting aroma of these delightful gems comes from a batter that uses all-purpose flour.

They have a fluffy texture, thanks to their fry cook, and they have the subtle tang of buttermilk. Chopped cherries provide a tartness that takes the flavor of these doughnut holes to another level.

Ingredients

• All-purpose flour: Provides structure; high in carbohydrates; essential for dough consistency.
• Granulated sugar: Adds sweetness; contributes to browning and texture.
• Baking powder & soda: Leavening agents for airy, fluffy doughnuts.
• Buttermilk: Adds tang; enhances moistness; reacts with leaveners.
• Cherries: Offer natural sweetness; rich in antioxidants and vitamins.
• Powdered sugar: Used for dusting; adds sweetness and a decorative finish.
• Vegetable oil: Used for frying; provides a crispy, golden exterior.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup buttermilk
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp unsalted butter, melted
• 1/2 cup chopped cherries (fresh or frozen, thawed and drained)
• Vegetable oil, for frying
• Powdered sugar, for dusting

How to Make this

1. In a big bowl, mix well together the flour, sugar, baking powder, baking soda, and salt.

2. In another bowl, mix the buttermilk, egg, vanilla extract, and melted butter together until well combined.

3. Slowly combine the wet and dry ingredients, stirring until just combined. Be careful not to overmix the batter.

4. Fold in the chopped cherries, making sure they are evenly distributed all through the mixture.

5. In a deep saucepan or Dutch oven, medium heat about 2 inches of vegetable oil until the oil is 350°F (175°C).

6. Using a minuscule cookie scoop or a spoon, delicately drop tablespoons of batter into the sizzling oil, frying in batches to prevent overcrowding.

7. Fry the doughnut holes for about 2-3 minutes, turning occasionally, until they are browned nicely on all sides.

8. Use a slotted spoon to take the cooked doughnut holes out of the oil and put them onto a plate that’s covered with paper towels to soak up any oil that might still be on the doughnut holes.

9. Let the doughnut holes cool a bit before you dust them with powdered sugar. And when you do, be generous.

10. Warm and enjoy these delightful cherry doughnut holes as a sweet treat for any occasion! They are not just good—they’re better than most cherry things.

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Spatula or wooden spoon
5. Measuring cups
6. Measuring spoons
7. Knife (for chopping cherries)
8. Deep saucepan or Dutch oven
9. Cooking thermometer
10. Small cookie scoop or spoon
11. Slotted spoon
12. Plate lined with paper towels

FAQ

• Q: Can I use frozen cherries for this recipe?A: Certainly, frozen cherries are a good option. Just ensure they are completely thawed and thoroughly drained before you chop them and incorporate them into the batter.
• Q: Is there a substitute for buttermilk?A: Substituting is easy when it comes to buttermilk. To make buttermilk, add 1 tablespoon of either lemon juice or vinegar to a measuring cup. Add milk to reach the 1/4 cup line. Let it sit for a few minutes until it thickens slightly and then use it in your recipe.
• Q: How can I make the doughnut holes fluffier?A: Keep your baking powder and baking soda fresh, and don’t overmix the batter if you want it to be light and airy.
• Q: Can these be baked instead of fried?A: Certainly! Use a mini muffin pan and bake in an oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). The baking time is 10 to 12 minutes; they should be a nice, rich golden brown when you pull them out.
• Q: How should I store leftover doughnut holes?A: Keep them in an airtight container at room temperature for up to 2 days. They can also be frozen for longer storage.
• Q: What is the best oil for frying?A: It is recommended to use vegetable oil because of its neutral flavor and high smoke point.

Cherry Doughnut Holes Recipe Substitutions and Variations

To replace 1 cup of all-purpose flour, you might use 1 cup of whole wheat flour for a slightly nuttier flavor, or a gluten-free flour blend for a gluten-free alternative.
Instead of 1/4 cup granulated sugar, use either 1/4 cup coconut sugar or 1/4 cup maple syrup (reduce the buttermilk slightly to balance the liquid content).
To make 1/4 cup buttermilk, take 1/4 cup regular milk and mix in 3/4 tsp lemon juice or vinegar. This will give you a reasonable substitute for buttermilk measured at 1/4 cup.
You can use 1 tablespoon coconut oil or 1 tablespoon vegetable oil in place of 1 tablespoon unsalted butter.
For 1/2 cup chopped cherries, substitute with chopped strawberries or blueberries for a completely different flavor profile.

Pro Tips

1. Chill the Dough: Before frying, chill the doughnut batter in the refrigerator for about 30 minutes. This can help the dough firm up slightly, making it easier to scoop and resulting in a better shape during frying.