Description
A festive flavor combination, perfect for the holidays! The bright, tangy flavors of orange and cranberry are topped with a sweet orange glaze in these tender, baked donuts.
Ingredients
Units
Scale
Donuts:
- 1/2 cup whole Milk
- 2 Tbsp Sour Cream
- 1 1/2 cup Flour, sifted
- 1/2 cup Sugar
- 4 Tbsp Butter, room temperature
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Dried Cranberries
- Zest of 1 orange
- 1 Tbsp Orange Juice
- 1 Egg
Orange Glaze:
- 1 cup Powdered Sugar
- 2 Tbsp Orange Juice
Instructions
- If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pan, preheat oven to 350 and grease donut pan.
- In small bowl, whisk together milk and sour cream. Set aside. In another small bowl, whisk together flour, salt, and baking powder. Set aside.
- In large bowl or stand mixer, cream together butter and sugar until smooth and fluffy – about 1 minute. Add egg, orange juice and orange zest. Beat for 30 seconds and scrape down side of bowl as needed.
- Then alternating flour mixture and milk mixture, combine all ingredients until just blended. Add in dried cranberries at the very end and beat until distributed evenly.
- Transfer batter to a piping bag or Ziploc bag with the tip cut off. Carefully fill each donut indentation 3/4 full.
- Bake 7-9 minutes for mini-donuts or until a toothpick comes out clean. (Bake 11 minutes for standard donuts). Remove from pan and allow to cool on a wire rack.
- Place wax paper under wire rack to collect drippings for an easy cleanup. Then in a small bowl, whisk together powdered sugar and orange juice until smooth.
- Dip the top of each donut into the icing and transfer to wire rack. Let set for 5 minutes. Serve immediately. Each donut can be stored in an airtight container for up to 3 days – but they are best served fresh.
Notes
Original recipe by Jessica Segarra, The Novice Chef. Slightly adapted by Megan Keno to account for Standard Sized Donuts.