Festive Cranberry Orange Donuts with Orange Ginger Glaze are a fantastic dessert or brunch choice for the holidays.
Course Breakfast, Breakfast. Brunch, Dessert
Cuisine American
Keyword cranberry donut, orange donut
Prep Time 10 minutesminutes
Cook Time 11 minutesminutes
Cooling 9 minutesminutes
Total Time 30 minutesminutes
Servings 16
Calories 161kcal
Author Robin Gagnon
Equipment
doughnut baking pans
Ingredients
Donuts
1 ½cupsflour
¾cupsugar
1 ½teaspoonbaking powderaluminum-free
½teaspoonground ginger
½teaspooncinnamon
2large eggs
½teaspoonsea salt
1cupsour cream
2tablespoonmelted butter
2tablespoonorange zest
½cupchopped cranberriesuse fresh NOT frozen
Glaze
1 ½cupspowdered sugar
3tbsorange juice
¼teaspoonground ginger
½tablespoonorange zest
Instructions
Donuts
Preheat oven to 375 degrees F. Lightly coat the cavities of standard sized doughnut pans with non-stick cooking spray. Set aside.
Whisk the flour, sugar, baking powder, ginger and cinnamon together in a large bowl. Set aside.
In another bowl, beat eggs with salt. Then beat in the melted butter and Hood Sour Cream. Mix in the orange zest.
Toss the chopped cranberries in the dry mixture to coat, then pour in the wet ingredients and mix well.
Fill the prepared doughnut pans about 80% full.
Bake for 10-12 minutes, until a toothpick pulls clean and edges are golden brown.
Flip the donuts out onto a wire rack and allow to cool completely.
Glazing
Whisk the glaze ingredients together until smooth.
Dunk each donut top down into the icing. Lift and allow excess to drip off for a couple seconds and flip over. Place each back on the cooling rack for glaze to dry.
Once the glaze icing is dry, the donuts are ready to serve.
Notes
Nutrition information based on ⅔ of glaze adhering to the donuts. As always, nutrition information is just an estimate.