Description
Enjoy these fluffy Cherry Doughnut Holes, bursting with fresh cherry flavor and dusted with powdered sugar. Perfect for breakfast or dessert, they offer a delightful sweet treat that will satisfy your cravings!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cherries, pitted and chopped
- Vegetable oil, for frying
- 1/2 cup powdered sugar, for dusting
Instructions
- In a large mixing bowl, combine the dry ingredients: flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk them together until well blended.
- In a separate bowl, whisk together the wet ingredients: buttermilk, egg, melted butter, and vanilla extract. Make sure the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the chopped cherries gently into the batter, ensuring they are evenly distributed without breaking them down too much.
- In a deep, heavy-bottomed pot or a deep fryer, pour enough vegetable oil to fill it about 2-3 inches deep. This will allow the doughnut holes to float while frying.
- Heat the oil over medium heat until it reaches 350°F (175°C). You can use a candy thermometer to check the temperature. If you dont have one, drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is ready.
- While the oil is heating, prepare a plate lined with paper towels to drain the fried doughnut holes once they are cooked.
- Once the oil is hot, use a small cookie scoop or a tablespoon to drop balls of batter into the hot oil. Be careful not to overcrowd the pot; fry in batches of 4-6 doughnut holes at a time.
- Fry the doughnut holes for about 2-3 minutes on one side, or until they turn golden brown. Use a slotted spoon to gently turn them over and fry for an additional 2-3 minutes on the other side.
- Once they are golden brown all over, carefully remove the doughnut holes from the oil using the slotted spoon and transfer them to the paper towel-lined plate to drain excess oil.
- Repeat the frying process with the remaining batter, ensuring the oil temperature remains consistent. Adjust the heat as necessary to maintain the temperature.
- Once all the doughnut holes are fried and drained, allow them to cool slightly for about 5 minutes.
- While they are still warm, place the powdered sugar in a shallow bowl or plate. Roll each doughnut hole in the powdered sugar until they are fully coated. You can also use a sifter to dust the sugar over the doughnut holes for a lighter coating.
- Arrange the dusted doughnut holes on a serving platter. They can be served warm or at room temperature.
- For an extra touch, consider serving them with a side of cherry compote or a drizzle of chocolate sauce for dipping.
- If you have any leftover doughnut holes, store them in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh but can be reheated in a microwave for a few seconds to regain some softness.
- For longer storage, you can freeze the doughnut holes. Place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 20 minutes
- Cook Time: 15 minutes