Jumbo Cherry Doughnut Holes
Equipment
Ingrediënten
NICKERDOODLE COATING
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
DOUGHNUT HOLES
- 4 cups vegetable oil
- ½ cup buttermilk
- 2 tablespoons butter melted
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- 1 egg
- 2½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 jar 10 oz maraschino cherries, drained, finely chopped
Instructies
- In 1-quart resealable food-storage plastic bag, mix coating ingredients; set aside.
- In 4-quart Dutch oven or 3-quart saucepan, heat oil to 350°F.
- Cover cooling rack with paper towels.
- In large bowl, beat buttermilk, butter, vanilla, almond extract and egg with spoon until well blended.
- Stir in flour, ½ cup granulated sugar, the baking powder, baking soda, salt and cherries.
- Use #40 cookie scoop (about 1½ tablespoons) to scoop dough into hot oil; fry doughnut holes, 4 or 5 at a time, 2 to 3 minutes, turning once, until golden brown.
- Remove with slotted spoon to cooling rack.
- Immediately add 2 or 3 doughnut holes to bag with coating; seal bag and gently shake.
- Repeat with remaining doughnut holes.
Notes / Tips / Wine Advice:
Festive Touch
Try other coatings on your doughnut holes instead of Snickerdoodle. For Cappuccino Coating, substitute powdered sugar for the granulated sugar and 2 teaspoons espresso coffee powder for the cinnamon. Mix in resealable bag and continue as directed. For Candy Cane Coating, in small bowl, mix 1 cup powdered sugar, 1 tablespoon half-and-half or milk and ¼ teaspoon peppermint extract. Cool fried doughnut holes slightly, then top with icing and sprinkle with ¼ cup crushed candy canes.
1 Doughnut Hole:
Calories 130; Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 80mg; Total Carbohydrate 21g (Dietary Fiber 0g); Protein 1g Exchanges: 1½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 1½
