Old Fashioned Cranberry Donuts


Servings:  14 donuts, plus donut holes!

Prep Time:  45 minutes

Cook Time:  8 - 10 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional 

     

    Ingredients for Donuts:

    • 1 ¼ cups granulated sugar
    • 5 egg yolks, beaten 
    • 2 ½ tablespoons unsalted butter
    • 1 ¾ cups sour cream
    • zest of 1 lemon
    • 1 teaspoon vanilla extract
    • 5 cups all-purpose flour
    • 1 tablespoon plus 1 teaspoon baking powder
    • 1 ½ tablespoons kosher salt
    • 4 to 6 cups vegetable or canola oil, for frying

      Ingredients for Cranberry Glaze:

      • 1 cup fresh or frozen cranberries
      • 2 tablespoons granulated sugar
      • ¼ cup water
      • 3 ½ cups confectioners' (powdered) sugar
      • 1 ½ teaspoons light corn syrup
      • ½ teaspoon vanilla extract 
      • ¼ teaspoon kosher salt

        Procedure:

        1. In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar, egg yolks and butter on high speed until the color of the mixture has lightened and it has thickened in texture, about 2 to 3 minutes. 
        2. Add in the sour cream, lemon zest and vanilla, mixing on medium speed until just combined.  
        3. In a large mixing bowl whisk together the flour, baking powder and salt until evenly distributed.
        4. Add one third of the dry ingredients into the bowl of the stand mixer and, on a low speed, mix until just combined. Repeat this process two more times until all the dry ingredients have been incorporated.  
        5. Transfer the dough to a new bowl that has been lightly coated with oil. Cover with plastic wrap and place in the freezer for 10-15 minutes.  
        6. Prepare a baking sheet by lining it with parchment paper and spraying it with a bit of nonstick spray or a dusting of flour.  
        7. Lightly flour a clean work surface and remove the dough from the freezer. Remove the dough from the bowl and transfer it to the floured work surface. Lightly dust the top of the dough with flour and, working  as quickly as possible, roll the dough out with a rolling pin to a thickness of ½ inch, dusting with more flour as needed if the dough sticks to the rolling pin at all. 
        8. Using a 3 inch circle cutter punch out your doughnuts, dipping your cutter in flour between each use. Then, using a 1 inch circle cutter, punch out the middle of each doughnut. Save the middles for making doughnut holes.  
        9. Transfer the doughnuts and holes to the lined baking sheet. Loosely cover them with plastic wrap and place them in the freezer for another 10 minutes.  
        10. To make the Glaze: In a small saucepan simmer the cranberries, granulated sugar and water over medium low heat for about 8 minutes. Use a spoon to crush the berries once they begin to soften.  Once the cranberry mixture has cooled slightly add in the confectioners' sugar, corn syrup, vanilla and salt. Transfer the glaze to a blender or food processor and blend until smooth. Use the glaze right away or cover with plastic wrap and refrigerate for up to 1 week.
        11. To cook the Doughnuts: In a large pot over medium heat bring at least 2 inches of fry oil to 350°F, making sure the oil doesn’t come any higher than half way up the side of the pot. If you have one, attach a thermometer to the pot so the temperature can be watched regularly. If you don’t have a thermometer, have an instant read thermometer ready during the frying process for the same reason.  Place a cooling rack over a baking sheet to drain any excess oil from the cooked doughnuts.  
        12. Place 2 to 3 doughnuts in the hot oil at a time, adjusting the heat as needed to keep the temperature at 350°F. The doughnuts will sink at first but once they rise to the surface cook for about 30 seconds, then use a slotted spoon or spider to flip them over to the other side. Cook for another 1 to 2 minutes until golden brown on that side, flip again, and cook for an additional 1 minute 30 seconds. Transfer the cooked doughnuts to the metal cooling rack. Do the same with the doughnut holes. 
        13. Let the doughnuts cool for 15 minutes before glazing (if they’re too warm the glaze will just run right off the sides). 
        14. To Glaze: dip one side of each doughnut into the cranberry glaze then return it to the cooling rack glaze side up to allow the glaze to set.

         

         

         

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