Perfect cherry doughnut holes with a sweet sticky glaze — no need to visit the doughnut shop when these bite-sized treats are this easy to make! 
I was told it’s good to let things go. Move on. But when my favorite shop removed cherry doughnut holes from the menu, letting go wasn’t an option.
At first I wondered if they were sold out or temporarily off the menu. Then I realized they’d been discontinued. So I made my own.
These glazed cherry doughnut holes check every box for breakfast bliss: light cake doughnut texture, subtle cherry flavor, golden-fried edges, a pretty pink hue, and a glossy sweet glaze. 
They’re easier to make than you might think. No electric mixer and no yeast means no long rising times. This recipe uses baking powder to keep the dough light rather than dense, and buttermilk for the softest, fluffiest texture. You can substitute 2% or whole milk, but buttermilk gives the best consistency.
The cherry flavor comes from finely chopped maraschino cherries and a couple tablespoons of the cherry syrup. Chop the cherries very finely so the doughnut holes fry up with smooth edges. If you want a stronger pink color, a drop or two of red food coloring will help, though the syrup usually gives a pleasant tint on its own.
Frying is the trickiest step, but it’s manageable with a little prep. Clamp a deep-fry thermometer to a heavy-bottomed saucepan or Dutch oven, and add enough oil so there’s at least 2 inches of oil in the pan and 2 inches of clearance from the oil to the rim. Position the thermometer so its bulb is submerged but not touching the bottom. Heat the oil to 350°F (176°C).
When the oil reaches temperature, drop spoonfuls of batter into the oil. They’ll puff up as they fry. When the edges are golden brown, remove the doughnut holes with a slotted spoon and drain them on paper towels. Fry times vary with size, so start by frying one to test doneness and adjust timing as needed.
Finally, dunk the warm doughnut holes in a sweet, sticky glaze and set them on a wire rack to dry. Then they disappear quickly — fresh, warm, and irresistible.
Ready to make homemade cherry doughnut holes?
Cherry Doughnut Holes
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Ingredients
For the Glaze
- 2 and 1/2 cups icing / confectioner’s (powdered) sugar, sifted
- 1/4 cup to 1/3 cup half-and-half or heavy cream
For the Doughnuts
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 30 maraschino cherries, very finely chopped
- 1 large egg
- 1 cup plus 2 tablespoons buttermilk, room temperature
- 2 tablespoons juice / syrup from the maraschino cherries
- 1/4 cup melted butter, cooled
- cups oil for frying, amount depends on saucepan size (likely 4–5 cups)
Instructions
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Whisk the powdered sugar and cream together to make the glaze. Set aside.
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In a large bowl whisk flour, baking powder, sugar, and salt. Stir in the finely chopped maraschino cherries. In a separate bowl whisk the egg, then add the buttermilk and cherry syrup and whisk to combine. Pour the wet mixture into the dry ingredients and fold together with a wooden spoon or rubber spatula. Stir in the cooled melted butter.
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Prepare a tray with paper towels. Clamp a deep-fry thermometer to a heavy-bottomed saucepan or Dutch oven and heat oil (at least 2 inches deep) to 350°F. Keep at least 2 inches of clearance from oil to pot rim. Carefully drop spoonfuls of batter (about 1–2 teaspoons each) into the hot oil, frying 4–5 doughnut holes at a time. Fry about 2 minutes, turning as needed, until golden. Remove with a slotted spoon and drain on paper towels. Break one open to confirm it’s cooked through and adjust fry time if needed.
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Allow the oil to come back up to 350°F between batches and repeat until all the batter is fried.
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When the doughnut holes have cooled slightly, dip them in the glaze and place them on a wire rack to set.
Nutrition
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