cranberry-orange donuts

One of the glorious aspects of moving to Brooklyn has been the never-ending section of places to eat. How will I ever get to them all? But, I do have a gripe about my neighborhood’s lack of decent breakfast places. Aside from the French Bakery downstairs (ok, so I guess it’s not that bad), it’s hard to find sweet breakfast foods, except for the Dunkin’ Donuts down the street.

I don’t think I’ve ever had Dunkin’ Donuts before I moved to NY. There was a surprising lack of them  in Tallahassee, and I see why. They are the worst. Like, they sort of ruined my Sunday morning, their donuts are that bad.

Seeing this as a challenge, I bought this donut pan (it’s on sale!). Now, I’ve spent the past two Sundays making donuts. Unfortunately, the first round was a little disastrous but these were much improved.

Cranberry-Orange Donuts

cranberry-orange donuts
Prep time
Cook time
Total time
Recipe type: Breakfast,
Yields: 16
  • ½ cups (1 stick) butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 Tbsp orange zest
  • 1⅔ cup flour
  • 1¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup half and half
  • ¼ cup water
  • ½ cup dried cranberries
Orange Glaze
  • 1¼ cup powdered sugar
  • 1 Tablespoon orange zest
  • 3 Tablespoons of half and half (You can use milk)
  1. Preheat the oven to 350 degrees.
  2. Zest the orange.
Combining the Ingredients
  1. In a large bowl, use a wooden spoon to combine the butter and sugar and mix until they're creamy.
  2. Slowly stir in the vanilla extract and eggs, one at a time.
  3. In a second bowl, whisk together the flour, baking powder, and salt. These are your dry ingredients.
  4. Begin pouring the dry ingredients into the large bowl of wet ingredients. Pour in the dry ingredients about a half a cup at a time and mix thoroughly after each pour. Mix until you are out of dry ingredients and everything is well combined.
  5. In a cup, mix together ¼ cup of half and half with the ¼ cup water. Note: You can just use ½ cup of milk, instead.
  6. Pour the milk mixture into the batter. Mix until combined.
  7. Finally, fold in the dried cranberries.
  8. Spray a donut pan with cooking release spray (I used pam). Fill the pan up half-way with the batter.
  9. Place in the preheated oven and bake for 12 minutes, or until golden.
Preparing the Glaze
  1. Pour the powdered sugar in a large bowl and stir in the orange zest.
  2. Begin whisking the mixture and add the milk in one tablespoon at a time.
  3. You can add more milk or water into the mixture if you want a more runny consistency.
  1. Dip the donuts into the glaze mixture or pour the mixture on top.
  2. If you dip the donuts, you may have to dip them multiple times, waiting a few minutes in between each dip.
  3. Allow an hour for glaze to harden.

I adapted the recipe from here. I didn’t have any milk, so I used half and half. I also used dried cranberries, but her recipe calls for fresh.

My roommates were apprehensive about the flavor combination, but it’s pretty incredible. There aren’t any donuts left.

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