Cranberry Doughnuts Recipes

CRANBERRY DOUGHNUTS

Cranberry Doughnuts image

When cranberries are in season, I get this recipe out and make these tasty doughnuts. When my children were small, I'd usually double the recipe and sometimes the doughnuts would all be gone before they could cool.

Provided by Taste of Home

Time 20m

Yield 1-1/2 dozen.

Number Of Ingredients 12

Ingredients

1 egg
1/2 cup sugar
1 tablespoon butter, melted
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup milk
1/2 cup chopped fresh or frozen cranberries
Oil for deep-fat frying
Additional sugar

Steps:

In a bowl, beat egg; add sugar and butter. Combine flour, baking powder, cinnamon, nutmeg and salt; add to sugar mixture alternately with milk. Stir in cranberries. , Heat oil in an electric skillet or deep-fat fryer to 375°. Drop tablespoonfuls of batter into oil. Fry doughnuts a few at a time, turning with a slotted spoon until golden, about 2 minutes per side. Drain on paper towels; roll in sugar while still warm.

Nutrition Facts :

PUMPKIN-CRANBERRY CAKE DOUGHNUTS

Pumpkin-Cranberry Cake Doughnuts image

Pumpkin and cranberry really say holiday in these moist, spiced-filled doughnuts. They are so good-try not to eat them all in one sitting! -Carolyn Cope, Allston, Maryland

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 22

Ingredients

3 tablespoons butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 cup canned pumpkin
1/2 cup buttermilk
2 cups fresh or frozen cranberries, coarsely chopped
Oil for deep-fat frying
SPICED SUGAR:
1 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Dash ground nutmeg

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.

Nutrition Facts : Calories 217 calories, Fat 3g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 240mg sodium, Carbohydrate 44g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.

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