|8 g||fresh yeast|
|130 g||unsalted butter|
|40 g||vanilla pudding powder|
|1 tbsp||ground cinnamon|
|flour (for dusting)|
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.
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.
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.
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.
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.
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!