Cranberry Doughnuts Recipes

Steps:

• Combine cranberries and 2 teaspoons sugar in a small bowl. Set aside. In another bowl, combine flour, orange peel, baking powder and salt. Blend well. In a large mixing bowl, combine egg whites, orange extract, vanilla extract and ½ cup sugar. Mix together well with a whisk. Then add buttermilk, yogurt and butter. Continue mixing until smooth. Add the flour mixture and stir until well-blended. Fold in the cranberry mixture. Lightly grease 4 nonstick muffin cups (3 ½ - inch diameter) with butter. Fill the muffin cups with the batter. Sprinkle with the remaining sugar. Bake in a preheated 400-degree oven for about 25 - 30 minutes.

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla., Combine the flour, baking powder, salt, cinnamon, baking soda, ginger, cloves and nutmeg. Combine pumpkin and buttermilk. Add flour mixture to the creamed mixture alternately with buttermilk mixture, beating well after each addition. Stir in cranberries. Cover and refrigerate overnight., Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Reroll scraps. , In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. In a shallow bowl, combine the sugar, cinnamon, ginger, cloves and nutmeg; roll warm doughnuts in mixture.

Steps:

• In a large bowl, combine the sugar, yeast, cinnamon, salt and 1-1/2 cups flour. In a small saucepan, heat the milk, shortening and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add the eggs, mashed potatoes and cranberries; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough., Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter; reroll scraps. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine confectioners' sugar and apple cider; dip warm doughnuts in glaze.

Steps:

• In a medium bowl, stir together the yeast and the water. Set aside to "proof".
• After 10 minutes, stir in the 1 cup of all-purpose flour, cover with plastic wrap and set aside in a warm place.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar for 8 to 10 minutes. With the mixer on low speed, add the eggs, 1 at a time. When the mixture is smooth, stir in the vanilla and salt. Add the bread flour and mix on low speed until fully incorporated.
• Stir in the yeast mixture until thoroughly incorporated. Put the dough into an oiled bowl and allow to proof for 1 to 1 1/2 hours. In a medium bowl, mix together the granulated sugar and the ground cinnamon. Set aside.
• Lightly flour a cool work surface and roll the dough out to about 1 1/2-inch thickness. Cut the dough with a round 3-inch cutter and turn them onto a floured baking sheet to rest, about 20 to 30 minutes, before frying.
• Heat the oil in a large heavy-bottomed pot to 365 to 370 degrees F. Drop the dough rounds, in batches, into the hot oil and cook until golden brown on 1 side. Using a slotted spoon, turn the dough rounds on the second side and cook until golden brown. Remove them from the oil to paper towels to remove any excess oil. Roll the doughnuts in the cinnamon sugar and arrange on a serving platter. Serve immediately with the Cranberry Jam for dipping.
• In a medium pot, add the cranberries, sugar, water and the 1/2 cup of orange juice. Stir to blend and bring the mixture to a boil over medium heat. Reduce the heat and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Stir in the orange zest and orange juice and transfer to a serving bowl. Serve warm with the doughnuts.

Steps:

• In a bowl, combine the flour, sugar and salt. Add cranberries and nuts; toss to coat. Stir in the butter, eggs and extract (mixture will be very thick if using frozen berries). Spread into a greased 9-in. pie plate. , Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm with whipped cream or ice cream if desired.

Steps:

• In a large bowl combine flour, sugar, and salt. Add the nuts and cranberries, stir gently until coated.
• In a separate bowl, beat the eggs. Combine the melted butter and almond extract with the eggs. Mix the wet ingredients with the dry ingredients.
• Spread into a greased 9-inch pie plate.
• Bake at 350 for 40 minutes or until a wooden pick inserted in the center comes out clean. Serve warm with whipped cream or ice cream if desired.