Recipe courtesy of Sandra Lee
Italian Donuts with Cherry Sauce
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- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1773
- Total Fat
- 103 g
- Saturated Fat
- 15 g
- Carbohydrates
- 192 g
- Dietary Fiber
- 7 g
- Sugar
- 43 g
- Protein
- 23 g
- Cholesterol
- 50 mg
- Sodium
- 1069 mg
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1773
- Total Fat
- 103 g
- Saturated Fat
- 15 g
- Carbohydrates
- 192 g
- Dietary Fiber
- 7 g
- Sugar
- 43 g
- Protein
- 23 g
- Cholesterol
- 50 mg
- Sodium
- 1069 mg
Ingredients
All-Purpose Baking Mix:
Directions
- 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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