Italian Donuts with Cherry Sauce

Total Time:
25 min
10 min
15 min

4 servings

  • 1 (12-ounce) package frozen cherries, thawed, liquid reserved
  • 1/4 cup sugar, plus 1 tablespoon
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 2 cups canola oil, for frying
  • 2 cups All-Purpose Baking Mix, recipe follows
  • 1/2 cup milk
  • 1 large egg
  • 1/2 cup powdered sugar
  • All-Purpose Baking Mix:
  • 6 cups all-purpose flour
  • 3 tablespoons baking powder
  • 2 teaspoons salt
  • 3/4 cup shortening
Watch how to make this recipe.
  • In a saucepan over medium heat, add the thawed cherries with their liquid,

  • 1 tablespoon of sugar, the lemon juice and cinnamon. Bring to a simmer and cook for 5 minutes. Remove from the heat and reserve 2 tablespoons of juice for the Venice Sunset Cocktail.

  • In a cast iron skillet, heat the oil over medium-high heat until it reaches 350 degrees F.

  • While the oil is heating, make the batter: In a large bowl, whisk together the baking mix and remaining 1/4 cup of sugar. In another bowl, whisk together the milk and egg. Pour the wet ingredients into the dry ingredients and mix until completely incorporated.

  • When the oil is hot, carefully drop the batter, by the tablespoonful, into the oil. Fry, turning them once, until they are golden brown, about 1 to 2 minutes on each side. Drain on a sheet tray lined with paper towels or a brown paper bag while you repeat with the remaining batter. Lightly coat the donuts with powdered sugar.

  • Serve the donuts in small bowls over the cherry sauce.

All-Purpose Baking Mix:
  • In the bowl combine the flour, baking powder and salt. Cut in shortening with a pastry cutter or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix.

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    Everyday Celebrations