Baked cranberry and cinnamon doughnuts

Based on 13 ratings
Ruby

Ruby

Editor

“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 👌
50
min.
Preparation
8
min.
Baking
180
min.
Resting

Ingredients

Servings:-8+
250 g flour
8 g fresh yeast
eggs
270 ml water
330 g sugar
½ tsp salt
130 g unsalted butter
½ vanilla bean
350 g cranberries
40 g vanilla pudding powder
20 g starch
1 tbsp ground cinnamon
flour (for dusting)
Metric
Imperial

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

Cal
478
Protein
6 g
Fat
16 g
Carb
78 g
  • Step 1/6

    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.
    • 250 g flour
    • 8 g fresh yeast
    • eggs
    • 70 ml water
    • 30 g sugar
    • ½ tsp salt
    • 60 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

    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.
    • 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

    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.
    • 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

    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.
    • ½ vanilla bean
    • 350 g cranberries
    • 200 g sugar
    • 40 g vanilla pudding powder
    • 20 g starch
    • 200 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

    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.
    • 70 g unsalted butter
    • 100 g sugar
    • 1 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

    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!
    • 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!