Italian Donuts with Cherry Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1773
- Total Fat
- 103
- Saturated Fat
- 15
- Carbohydrates
- 192
- Dietary Fiber
- 7
- Sugar
- 43
- Protein
- 23
- Cholesterol
- 50
- Sodium
- 1069
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
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
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.