Jumbo Cherry Doughnut Holes

Prep Time: 45 Minutes Start to Finish: 45 Minutes 30 doughnut holes

• Snickerdoodle 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

1 In 1-quart resealable food-storage plastic bag, mix coating ingredients; set aside.

2 In 4-quart Dutch oven or 3-quart saucepan, heat oil to 350°F. Cover cooling rack with paper towels.

3 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.

4 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.

5 Immediately add 2 or 3 doughnut holes to bag with coating; seal bag and gently shake. Repeat with remaining doughnut holes.

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

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.