Baked cranberry and cinnamon doughnuts

Based on 7 ratings
Ruby

Ruby

“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. The end result is a delicious chewy donut with a fluffy interior and a pop of tart cranberry and vanilla jam within!”

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
  • kitchen towel
  • cutting board
  • knife
  • parchment paper
  • baking sheet
  • oven
  • saucepan
  • immersion blender
  • pastry brush
  • piping bag (with tip)

Nutrition per serving

Cal
478
Protein
6g
Fat
16g
Carb
78g

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 flour
  • 8 fresh yeast
  • 2 eggs
  • 70 ml water
  • 30 sugar
  • ½ tsp salt
  • 60 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 cranberries
  • 200 sugar
  • 40 vanilla pudding powder
  • 20 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 unsalted butter
  • 100 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!