|Nutritional Guidelines (per serving)|
|Servings: 12 to 15 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These easy, baked cranberry doughnuts make a fabulous sweet breakfast treat — they're perfect for fall and winter holiday mornings. The baked doughnuts come out moist and cake-like, and the glaze is amazing. Plus, they're lower in fat than the more typically fried doughnuts. They can even be served as a dessert!
Use finely chopped fresh or frozen cranberries in the doughnuts along with some orange zest.
The recipe makes about 12 to 15 large doughnuts or about 2 to 2 1/2 dozen mini doughnuts. Make a double batch of these doughnuts and freeze them (glazed or unglazed). See the storage and freezing instructions below the recipe.
- 2 cups all-purpose flour (9 ounces)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2/3 cup milk
- 5 tablespoons butter (melted)
- 2 teaspoons orange zest (finely grated)
- 1 1/2 teaspoons vanilla extract
- 1/2 cup cranberries (fresh or frozen, finely chopped)
- Orange Glaze:
- 1 1/2 cups confectioners' sugar
- 3 tablespoons fresh orange juice (or more, as needed for consistency)
- 1 teaspoon orange zest (finely grated)
- 1/2 teaspoon vanilla extract
Preheat the oven to 350 F.
Spray doughnut pans with nonstick cooking or baking spray.
In a medium bowl, combine the flour, granulated sugar, baking powder and salt. Blend thoroughly with a whisk or spoon.
In a large mixing bowl, whisk the eggs with the milk, melted butter, 2 teaspoons of orange zest and 1 1/2 teaspoons of vanilla extract.
Add the dry ingredients to the wet mixture along with the finely chopped cranberries. Mix just until the ingredients are moistened.
Spoon the batter into the cavities of the doughnut pans, filling about half full. Alternatively, spoon the batter into a plastic food storage bag, cut off a small piece of the corner and pipe the batter into the pan.
Bake the doughnuts for about 10 to 12 minutes (about 7 to 9 minutes for mini doughnuts), or until a toothpick comes out clean when inserted into a doughnut.
Let the doughnuts cool for about 5 minutes and then carefully remove them to a rack to cool completely.
Sift the confectioners' sugar into a medium bowl. Add 3 tablespoons of orange juice, the orange zest and the vanilla extract. Whisk to blend. Add more orange juice for a thinner glaze, if desired.
Dip the tops of the doughnuts into the glaze mixture or spread it on the doughnuts with a spoon or spatula.
Place the glazed doughnuts back on the rack and let stand until the tops are dry and set.
Chop unthawed frozen cranberries in a small food chopper or food processor.
Store the doughnuts, separated by sheets or wax paper, at room temperature for about 2 days or in the refrigerator for 6 to 7 days.
To freeze the doughnuts (glazed or unglazed), place them on a baking sheet. Put the baking sheet in the freezer. When the doughnuts are frozen solid, wrap them in foil or put them in small freezer bags, squeezing out as much air as possible. Freeze for up to 3 months. Thaw frozen doughnuts in the refrigerator or warm them in the microwave oven for a few seconds.