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Doughnuts with Cranberry-Orange Glaze

 Doughnuts with Cranberry-Orange Glaze
A sweet cranberry-orange glaze is the perfect topping for these fluffy doughnuts. Friends and family request a batch of these treats of a birthday present! —Shirley Johnson, Warrens, Wisconsin
36 ServingsPrep: 30 min. + rising Cook: 30 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water
  • 1-1/2 cups warm milk (110° to 115°)
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 Eggland's Best Eggs, lightly beaten
  • 2 teaspoons salt
  • 6 to 6-1/2 cups all-purpose flour
  • Oil for deep-fat frying
  • GLAZE:
  • 3 cups confectioners' sugar
  • 3/4 cup cranberry juice
  • 1 tablespoon orange extract

Directions

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter,
  • sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in
  • enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a floured surface; roll out to 1/2-in.

2 of 2

Doughnuts with Cranberry-Orange Glaze (continued)

Directions (continued)

  • thickness. Cut with a floured 2-1/2-in. doughnut cutter. Place on
  • greased baking sheets. Cover and let rise until doubled, about 1
  • hour.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry
  • doughnuts, a few at a time, for 2 minutes on each side or until
  • golden brown. Drain on paper towels.
  • In a shallow bowl, combine glaze ingredients until smooth; dip warm
  • doughnuts. Cool on wire racks. Yield: 3 dozen.