It looks as if I’ve had an unofficial challenge this month: all the recipes I’ve recently posted had one key ingredient in common: cranberry. In December, Ben and I ate them as a pie and an open tart, holiday crab cakes, oatmeal cookies, and now doughnuts! We must be very well stocked with vitamin C by now.
In the other news, we’ve just arrived back in New York from our week-long Christmas trip to the white mountains of the Northwest. This trip, both of us brought back very few photos, but plenty of videos. I’ll be spending the rest of the week editing those and hopefully will show off some of our Washington and Idaho adventures soon. Those might include nighttime Christmas tree hunting, lots of pie, and my favorite – baby alpacas! Until then, I leave you with these doughnuts:
Cranberry Doughnuts
- Baked Doughnuts:
- 1⅓ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ⅓ cup whole milk
- ½ cup sugar
- 1 egg
- 3 tablespoons vegetable oil
- Butter for greasing
- Doughnut pan (like this one)
- Glaze:
- 1 cup fresh cranberries
- ⅓ cup water
- 1 cup powdered sugar
1. Preheat the oven to 350°. Grease the doughnut pan with butter.
2. In a medium bowl, sift together flour, baking powder, salt, and spices. Whisk in milk, sugar, egg, and oil. Combine thoroughly.
3. Fill a pastry bag with the batter (or use a zippered plastic bag and cut one of the bottom corner tips off with scissors before piping) and fill each doughnut pan mold two-thirds full.
4. Bake for 10 minutes. Cool the doughnuts on a rack for at least 20 minutes.
5. Prepare the glaze: place the cranberries and water in a small saucepan and bring to a simmer over low heat. Cook for about 10 minutes, stirring often. Let it cool and then blend on high to crush the berries into a smooth sauce. Transfer to a bowl and mix with confectioners sugar. Add more or less sugar depending on how thick you want the glaze.
6. Dip each doughnut into the cranberry glaze, place on a cooling rack above a tray or parchment paper, and allow at least 20 minutes for the glaze to set.
More recipes:
Pear Doughnuts with Blueberry Glaze
Coffee Doughnuts
Grated Cranberry Pie
Cranberry and White Chocolate Oatmeal Cookies
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