There are loads of events and holidays throughout the year where you need deep-fried sweet stuff. Carnival or New Year’s Eve, for example. There is no way around it. It doesn’t matter what you throw into the hot oil as long as the result is nice and crispy on the outside, fluffy on the inside and it’s covered with sugar. I do not encourage people to drink alcohol, but if you eat greasy stuff like that you can drink more ;P Well… these Drop Donuts with Cherry Compote have not been made for those situations. They are just a delicious snack you can enjoy all year round any time of the day (with or without alcohol) ;P
I really love donuts. Not only these drop donuts here. I mean the “real” ones with the whole init. Nothing beats a freshly fried donut with a plain sugar glaze. Delicious! Unfortunately, those donuts are not done in 30 minutes. Unlike these little fellas here ;P
These little fellas are really done in no time due to the rising agent used – baking powder instead of yeast. You don’t need a deep fryer to prepare them, a small pot with oil is enough here. Just give the donuts enough room and oil to swim. I do recommend using a kitchen thermometer in order to keep control of the oil temperature. You don’t want the oil to hot so the donuts burn and not too low so they soak up a lot of oil during the frying process. Mine got a little dark in some spots to be honest – I wanted to make sure they are completely baked. A bit less “crispy” would have been better ;P
You can eat the drop donuts plain with the sugar coating or serve a compote or sauce with it. That’s up to you. We love cherry compote here (obviously) but some vanilla sauce or caramel sauce is also really nice.
If you are looking for the “real deal” – I also got recipes for regular donuts on the blog. Take a look for more fried and fatty snacks… ;)
INGREDIENTS / ZUTATEN
For the cherry compote:
1 large glass (24 oz./680g) sour cherries
about 6.7 fl. oz. (200ml) cherry juice or liquid from the glass
0.9 oz. (25g) cornstarch
2 tbsp. sugar
For the donuts:
2 medium eggs
1 cup (250ml) buttermilk
2 tsp. vanilla extract
1 oz. (30g) butter, melted
2 1/4 cups (290g) all-purpose flour
1/2 tsp. baking powder
2 tbsp. sugar
1 pinch of salt
vegetable oil or fat for frying
some sugar for coating
Für das Kirschkompott:
1 großes Glas (680g) Sauerkirschen
200ml Kirschsaft oder Flüssigkeit aus dem Glas
25g Speisestärke
2 EL Zucker
Für die Donuts:
2 Eier (M)
250ml Buttermilch
2 TL Vanille Extrakt
30g Butter, geschmolzen
290g Mehl (Type 550)
1/2 TL Backpulver
2 EL Zucker
1 Prise Salz
Öl oder Fett zum Frittieren
etwas Zucker um die Donuts darin zu rollen
DIRECTIONS / ZUBEREITUNG
2. If you want to use the liquid from the cherries add it to a small pot – otherwise use cherry juice. Add the cornstarch and sugar to a small bowl, add some of the liquid/juice from the pot, and mix. Bring the liquid/juice in the pot to a boil, then add the cornstarch mixture and stir in. Let cook for a moment until the mixture thickens, then add the drained cherries. Let cook for a minute or two while stirring constantly. Remove from the heat and let cool down. This can be done a day in advance. Store the compote in the fridge until needed.
3. For the donuts add the eggs to a large bowl and mix until slightly foamy. Add the buttermilk, vanilla extract, melted butter, and mix to combine. Mix the flour with baking powder, sugar, and salt, then add to the large bowl and mix everything until just combined.
4. Add oil/fat to a pot – you need enough oil/fat so the donuts can take a swim and do not stick to the bottom. Heat up until it reaches a temperature of about 350°F (180°C) – a kitchen thermometer* helps a lot here. Use a small cookie scoop*, dip it shortly into the oil to coat it, and then use it to drop small portions of the dough into the hot oil (by drop I mean very close to the oil not from far away/up). Do not overcrowd the oil and fry the drop donuts in small batches for about 3-4 minutes until golden brown from all sides. Take out and place on some kitchen paper to get rid of some of the oil/fat, then toss in some sugar to coat them while still warm. Serve the donuts while still warm with the cherry compote.
2. Wer die Flüssigkeit aus dem Glas verwendet, gibt sie in einen kleinen Topf – ansonsten Kirschsaft verwenden. Speisestärke und Zucker in eine kleine Schüssel geben, etwas von der Flüssigkeit aus dem Topf dazugeben und verrühren. Die Flüssigkeit im Topf zum Kochen bringen, dann die angerührte Stärke dazugeben und einrühren. Einen Moment kochen lassen, bis die Mischung eindickt, dann die abgetropften Kirschen hinzufügen. Unter ständigem Rühren ein oder zwei Minuten köcheln lassen. Vom Herd nehmen und abkühlen lassen. Dies kann einen Tag im Voraus geschehen. Das Kompott dann im Kühlschrank aufbewahren, bis es gebraucht wird.
3. Für die Donuts die Eier in eine große Schüssel geben und verrühren, bis sie leicht schaumig sind. Buttermilch, Vanille Extrakt und geschmolzene Butter dazugeben und verrühren. Das Mehl mit Backpulver, Zucker und Salz vermischen, dann in die große Schüssel dazugeben und alles nur kurz verrühren.
4. Öl/Fett in einen Topf geben – es sollte so viel sein, dass die Donuts schwimmen können und nicht am Boden des Topfes hängen bleiben. Das Öl/Fett erhitzen, bis eine Temperatur von etwa 180°C (350°F) erreicht wurde. Ein Küchenthermometer* ist hier sehr hilfreich. Einen Cookie Scoop (Eisportionierer)* oder zwei Löffel kurz ins Öl/Fett tauchen, dann damit kleine Teigportionen ins heiße Öl/Fett fallen lassen. Mit “fallen” ist nicht aus großer Höhe gemeint, sondern direkt über dem Öl, damit es nicht spritzt ;) Den Topf nicht überfüllen, sonst sinkt die Temperatur zu stark. Die Drop Donuts in kleinen Chargen für etwa 3-4 Minuten frittieren – sie sollten von allen Seiten schön goldbraun geworden sein. Herausholen und auf etwas Küchenpapier abtropfen lassen, dann mit Zucker bestreuen, solange sie noch warm sind. Donuts zusammen mit dem Kirschkompott servieren.
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Here is a version of the recipe you can print easily.
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Drop Donuts with Cherry Compote
- Prep Time: 00:30
- Cook Time: 00:30
- Total Time: 01:30
- Yield: 24 1x
- Category: Donuts
- Cuisine: America
- Diet: Vegetarian
Description
Delicious and easy to prepare donuts you can make as a snack every day of the week ;) Together with some homemade cherry compote, it’s one of my favorite desserts!
Ingredients
For the cherry compote:
1 large glass (24 oz./680g) sour cherries
about 6.7 fl. oz. (200ml) cherry juice or liquid from the glass
0.9 oz. (25g) cornstarch
2 tbsp. sugar
For the donuts:
2 medium eggs
1 cup (250ml) buttermilk
2 tsp. vanilla extract
1 oz. (30g) butter, melted
2 1/4 cups (290g) all-purpose flour
1/2 tsp. baking powder
2 tbsp. sugar
1 pinch of salt
vegetable oil or fat for frying
some sugar for coating
Instructions
1. Start with the cherry compote. Pour the cherries from the glass into a sieve and let drain. If you want to use the liquid catch it in a bowl and measure 6.7 fl. oz. (200ml).
2. If you want to use the liquid from the cherries add it to a small pot – otherwise use cherry juice. Add the cornstarch and sugar to a small bowl, add some of the liquid/juice from the pot, and mix. Bring the liquid/juice in the pot to a boil, then add the cornstarch mixture and stir in. Let cook for a moment until the mixture thickens, then add the drained cherries. Let cook for a minute or two while stirring constantly. Remove from the heat and let cool down. This can be done a day in advance. Store the compote in the fridge until needed.
3. For the donuts add the eggs to a large bowl and mix until slightly foamy. Add the buttermilk, vanilla extract, melted butter, and mix to combine. Mix the flour with baking powder, sugar, and salt, then add to the large bowl and mix everything until just combined.
4. Add oil/fat to a pot – you need enough oil/fat so the donuts can take a swim and do not stick to the bottom. Heat up until it reaches a temperature of about 350°F (180°C) – a kitchen thermometer* helps a lot here. Use a small cookie scoop*, dip it shortly into the oil to coat it, and then use it to drop small portions of the dough into the hot oil (by drop I mean very close to the oil not from far away/up). Do not overcrowd the oil and fry the drop donuts in small batches for about 3-4 minutes until golden brown from all sides. Take out and place on some kitchen paper to get rid of some of the oil/fat, then toss in some sugar to coat them while still warm. Serve the donuts while still warm with the cherry compote.
Notes
Enjoy frying!
Keywords: drop donuts, easy, cherry, compote, snack, dessert
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
