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Here’s another questionable one, folks. I’m honest to a fault about my successes as well as my failures, and this one is definitely in the latter category, at least for me. I described Cherry Bomb donuts in one of my books, and I tried my best to recreate it, but here I have to bow to the master and admit that Suzanne is a better donutmaker than I’ll ever be. Wow, these were a disappointment, but if you’re bored and want to see just how far wrong I go sometimes, by all means give these a try. Take comfort in the fact that they can’t be any worse than mine were.
Ingredients
Mixed
1⁄2 stick (4 tablespoons) butter, creamed
1⁄4 cup whole milk
1⁄4 cup Cheerwine (or other cherry-flavored soda)
2 eggs, lightly beaten
2 tablespoons sugar, white granulated
1 teaspoon vanilla extract
8 maraschino cherries, diced
1 packet Cherry Kool-Aid (0.13 oz.), optional
Sifted
1⁄2 cup flour, unbleached all-purpose
2 teaspoons baking powder
Dash of salt
Directions
Cream butter, then add milk, Cheerwine, eggs, sugar, vanilla, and diced cherries. If you’re using the Kool-Aid mix, add it now.
In a separate bowl, sift together flour, baking powder, and salt.
Add the dry ingredients to the wet, mixing well until you have a smooth consistency.
Using a cookie scoop, drop walnut-sized portions of batter into small muffin tins or your donut maker, and bake at 365°F for 9 to 11 minutes, or until golden brown.
Drain on paper towels and do your best to choke one down!
Yields 8–12 small donut holes