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Spiced Old-Fashioned Donuts With Cranberry Glaze
45 mins Prep Time
0 mins Cook Time
Old-fashioned donuts are cake donuts, meaning they rely on chemical leaveners such as baking soda or baking powder (sometimes both) as opposed to their yeast leavening counterpart -- you guessed it: yeast donuts. The main discernable characteristic of a cake donut is that it typically has a cracked and craggy exterior with a dense and cake-like crumb (hence the namesake) which is a stark contrast to the more soft and yielding chew of a yeast donut. I prefer a cake donut simply for its versatility. Much like cake batters, there are endless possibilities when deciding on flavour enhancers because ingredients can be incorporated right into the dough. A yeast dough, however, tends to rely more heavily on its finishing glaze to denote its flavour. At the end of the day though, we’re talking about delicious fried doughs, so try not to get too hung up on the difference. These donuts are spiced with the warm and earthy likes of cinnamon, ginger and clove, then dipped in a bright and tangy cranberry glaze for the ultimate finish.
Directions
Spiced Old-Fashioned Donuts With Cranberry Glaze
11 Steps
Step 1
Using the paddle attachment of a stand mixer, whip the granulated sugar, egg yolks and room temperature butter until light in texture and pale yellow in colour.
Step 2
Add in the sour cream and mix until incorporated, scraping down the sides as necessary.
Step 3
Add in the kosher salt, baking powder, ground clove, ground ginger, as well as ground cinnamon and mix until incorporated.
Step 4
With the mixer on low speed, begin adding in the flour 2-3 tablespoons at a time, continue to scrape down the sides of the bowl as necessary until all of the flour has been incorporated and the dough is even in texture.
Step 5
Spray the inside of a medium bowl with canola oil spray, then layer with plastic wrap followed by another layer of spray. Transfer the dough into this lined bowl, spray the top of the dough that is still exposed and cover well with plastic wrap and refrigerate for a minimum of 3 hours or overnight.
Step 6
Prepare the glaze: blend the thawed cranberries with the whole milk until very smooth. Transfer to a small mixing bowl, add in the vanilla extract as well as icing sugar and whisk until smooth and no more sugar lumps remain. Set aside until ready to glaze.
Step 7
Before rolling the dough out, prepare the frying oil: Fill a large Dutch oven or heavy bottomed pot with a neutral oil such as canola or vegetable until it is about 3 inches high. Bring to a frying temperature of 340°F.
Step 8
Turn the chilled dough out onto a well floured surface and begin rolling it until it is about 1/2 of an inch in thickness. The dough should roll out very easily but may need a dusting of flour here and there.
Step 9
Using a 2 ¾ inch cutter (be sure to dip the cutters into flour to prevent sticking before cutting), punch out the donuts. Then with a 1-inch cutter, punch out the holes in the centre. Reserve all of the holes to fry up as well.
Step 10
Using a pastry brush, dust off any excess flour from the donuts before frying. Gently place 3-4 donuts into the oil at a time and do not move. Wait about 10-15 seconds until they rise. Once they rise in the oil, allow to fry for 20 additional seconds, then flip to the other side and allow to fry for another 40 seconds, flip one more time and allow to fry for a final 40 seconds before removing from the oil onto a baking tray lined with a rack to cool.
Step 11
Carefully dip each donut into the glaze about halfway, turning over to a baking rack lined tray.
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