Baked cranberry and cinnamon doughnuts

Name: Baked cranberry and cinnamon doughnuts
Prep time: 50 min
Cook time: 8 min
Total time: 50 min
Yield: 8
Cuisine: german
Ingredients: 0.5 lb flour; 0.25 oz fresh yeast; 2 eggs; 9.5 cups water; 11.5 oz sugar; 0.5 tsp salt; 4.5 oz unsalted butter; 0.5 vanilla bean; 0.75 lb cranberries; 1.5 oz vanilla pudding powder; 1.5 oz starch; 1 tbsp ground cinnamon; flour (for dusting)

Based on 17 ratings

In app

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"Love doughnuts but don’t feel like deep-frying? Then this recipe for you. These puffy, yeasted doughnuts are inspired by Honey & Co’s baked donut technique, which involves brushing your doughnuts with copious amounts of liquid gold (aka butter) as the come out of the oven. Swap in your favorite seasonal jams or even a custard filling—or leave out the filling entirely."

Difficulty

Easy 👌

Preparation

50 min

Baking

8 min

Resting

180 min

Ingredients

2Servings

MetricImperial

62½ g

flour

2 g

fresh yeast

eggs

67½ ml

water

82½ g

sugar

⅛ tsp

salt

32½ g

unsalted butter

⅛

vanilla bean

87½ g

cranberries

10 g

vanilla pudding powder

5 g

starch

¼ tbsp

ground cinnamon

flour (for dusting)

Utensils

bowl, hand mixer with dough hook, 2 kitchen towels, 2 cutting boards, 3 knives, parchment paper, baking sheet, oven, 2 saucepans, immersion blender, pastry brush, piping bag (with tip)

Nutrition per serving

Cal478

Fat16 g

Protein6 g

Carb78 g

Step 1/6
- 62½ g flour
- 2 g fresh yeast
- ½ eggs
- 17½ ml water
- 7½ g sugar
- ⅛ tsp salt
- 15 g unsalted butter
- bowl
- hand mixer with dough hook
Add flour, fresh yeast, eggs, part of the water, part of the sugar, and salt to a bowl. Mix for approx. 5 min., using a hand mixer with dough hooks. Add the butter little by little while continuing to mix. Keep mixing for approx. 5 – 8 min., or until the dough becomes a shiny ball, adding extra flour, if needed.
Step 2/6
- flour (for dusting)
- kitchen towel
Dust the dough ball with flour and cover the bowl with a kitchen towel. Leave in a warm place to rise for approx. 2 – 4 hrs., the longer the better as it will develop flavour and the fluffiest texture.
Step 3/6
- flour (for dusting)
- cutting board
- knife
- parchment paper
- baking sheet
- kitchen towel
Cut the dough into even pieces and roll into balls. Place on a parchment-lined baking sheet, dust with flour and cover with kitchen towel. Let rise for at least 1 hr.
Step 4/6
- ⅛ vanilla bean
- 87½ g cranberries
- 50 g sugar
- 10 g vanilla pudding powder
- 5 g starch
- 50 ml water
- oven
- cutting board
- knife
- saucepan
- immersion blender
Preheat the oven to 220°C/428°F. To make the cranberry jam, halve vanilla bean and scrape into a saucepan. Add cranberries, another part of the sugar, vanilla pudding powder, starch, and remaining water. Bring to a boil, then reduce heat, and simmer for approx. 20 min., or until thick. Set aside to cool, then puree with an immersion blender until smooth.
Step 5/6
- 17½ g unsalted butter
- 25 g sugar
- ¼ tbsp ground cinnamon
- saucepan
- pastry brush
Transfer the baking sheet with dough balls into the preheated oven and bake for approx. 8 min. at 220°C/428°F. In the meantime, melt remaining butter in a saucepan and mix together with remaining sugar and cinnamon on a plate. Remove the donuts from the oven and immediately brush with melted butter multiple times until the melted butter is used up. Roll the doughnuts in the cinnamon sugar.
Step 6/6
- piping bag (with tip)
- knife
Fill a piping bag fitted with a tip with the cranberry sauce. With a small knife, cut an X into the bottom of the doughnut, halfway into the donut. Fill this cavity with jam, leaving a little dollop on the surface. Enjoy!
Enjoy your meal!