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.
- 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
- 1¼ cup powdered sugar
- 1 Tablespoon orange zest
- 3 Tablespoons of half and half (You can use milk)
- Preheat the oven to 350 degrees.
- Zest the orange.
- In a large bowl, use a wooden spoon to combine the butter and sugar and mix until they're creamy.
- Slowly stir in the vanilla extract and eggs, one at a time.
- In a second bowl, whisk together the flour, baking powder, and salt. These are your dry ingredients.
- 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.
- 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.
- Pour the milk mixture into the batter. Mix until combined.
- Finally, fold in the dried cranberries.
- Spray a donut pan with cooking release spray (I used pam). Fill the pan up half-way with the batter.
- Place in the preheated oven and bake for 12 minutes, or until golden.
- Pour the powdered sugar in a large bowl and stir in the orange zest.
- Begin whisking the mixture and add the milk in one tablespoon at a time.
- You can add more milk or water into the mixture if you want a more runny consistency.
- Dip the donuts into the glaze mixture or pour the mixture on top.
- If you dip the donuts, you may have to dip them multiple times, waiting a few minutes in between each dip.
- 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.