Cranberry Orange Donuts
- 1/2 cup whole Milk
- 2 Tbsp Sour Cream
- 1 1/2 cup Flour, sifted
- 1/2 cup Sugar
- 4 Tbsp Butter, room temperature
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Dried Cranberries
- Zest of 1 orange
- 1 Tbsp Orange Juice
- 1 Egg
- Orange Glaze:
- 1 cup Powdered Sugar
- 2 Tbsp Orange Juice
If using an electric donut maker, preheat according to manufactuer’s instructions. If using donut pan, preheat oven to 350 and grease donut pan.
In small bowl, whisk together milk and sour cream. Set aside. In another small bowl, whisk together flour, salt, and baking powder. Set aside.
In large bowl or stand mixer, cream together butter and sugar until smooth and fluffy – about 1 minute. Add egg, orange juice and orange zest. Beat for 30 seconds and scrape down side of bowl as needed.
Then alternating flour mixture and milk mixture, combine all ingredients until just blended. Add in dried cranberries at the very end and beat until distributed evenly.
Transfer batter to a piping bag or Ziploc bag with the tip cut off.
Carefully fill each donut indentation 3/4 full. Bake 7-9 minutes for mini-donuts or until a toothpick comes out clean. (Bake 11 minutes for standard donuts). Remove from pan and allow to cool on a wire rack.
Place wax paper under wire rack to collect drippings for an easy cleanup. Then in a small bowl, whisk together powdered sugar and orange juic until smooth. Dip the top of each donut into the icing and transfer to wire rack. Let set for 5 minutes. Serve immediately. Each donut can be stored in an airtight container for up to 3 days – but they are best served fresh.