Italian donuts with cherry sauce

Ingredients:

Donuts in cherry sauce

• 340 g frozen cherries, thawed (do not drain the liquid)
• 1/4 cup sugar + 1 tbsp.
• 1 tbsp lemon juice
• 1 teaspoon ground cinnamon
• 2 cups canola oil for frying
• 2 cups all-purpose baking mix
• 0.5 cups of milk
• 1 large egg
• 0.5 cup powdered sugar

All-purpose baking mix

• 6 cups premium flour
• 3 tbsp. baking powder
• 2 teaspoons of salt
• 3/4 cup shortening

Preparation:

1. Place the thawed cherries and their liquid in a saucepan, add 1 tablespoon of sugar, lemon juice, and cinnamon. Bring to a boil over medium heat and simmer for 5 minutes. Remove from heat and set aside 2 tablespoons of the juice for the Venetian Sunset cocktail.
2. In a cast iron skillet, heat vegetable oil over medium-high heat to 175°C.
3. While the oil is heating, knead the dough. In a large bowl, combine the baking mixture and the remaining 1/4 cup sugar. In another bowl, combine the milk and egg. Pour the liquid mixture into the flour mixture and knead until smooth.
4. When the oil is hot, carefully drop the dough into the oil, one spoon at a time. Fry, turning the doughnuts once, until golden brown, about 1-2 minutes per side. Transfer to a baking sheet lined with paper towels or in a brown paper bag while you fry the remaining doughnuts. Lightly dust with powdered sugar.
5. Serve the donuts drizzled with cherry sauce.
   
   All-purpose baking mix:
   In a bowl, combine flour, baking powder, and salt. Fold in the fat using a pastry blender or a fork. Use in biscuits recipes or any other recipe calling for an all-purpose baking mix.