- 1 Eggland's Best 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
- 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. Yield: 1-1/2 dozen.
Originally published as Cranberry Doughnuts in Country October/November 1995, p49
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