Ingredients
Method
Start by making the dough
- In the bowl of a stand mixer, or a large bowl, whisk together the warm milk, yeast, and 2 Tablespoons of the sugar. Cover with a clean kitchen towel and let sit for five minutes. The mixture should develop a frothy layer on top. If not, then your yeast is dead and you should start over with new yeast
- Add the remaining 3 Tablespoons sugar, butter, eggs, orange zest, vanilla extract, 1 cup of all purpose flour, nutmeg, cloves, ginger, cinnamon, and salt. Mix with a paddle attachment, or by hand with a wooden spoon on low speed until just combined. Add the remaining flour and beat on medium low speed until a dough forms and is beginning to pull away from the sides of the bowl. If the dough seems too sticky, add up to ¼ cup of extra flour, one Tablespoon at a time. Transfer the dough to a floured surface and knead it with your hands for two minutes until the dough is soft and smooth. Shape the dough into a ball and transfer it to a large greased bowl. Cover with cling wrap or a clean kitchen towel and allow to rise in a warm environment for 1 ½ – 2 hours or until at least doubled in size.
Make the cranberry sauce
- In a small bowl, whisk together the orange juice and cornstarch. Set aside.
- In a large saucepan, toss together the rinsed cranberries, brown sugar, water, and orange juice mixture. Cook the mixture on medium speed until it begins to boil. As it cooks, stir the mixture frequently and try to pop some of the cranberries as you go. Once boiling, keep cooking stirring constantly for about a minute, continuing to break up the cranberries. Stir in the vanilla and orange zest. Remove from the heat and let the mixture cool at room temperature before using in the donuts. It will thicken as it cools.
Cook the donuts
- Punch down the risen dough to release the air and transfer to a lightly floured surface. Cut the dough into chunks, about 2 ounces in size, and roll into balls. Set on a baking sheet lined with parchment paper and cover with a clean kitchen towel to allow it to rise while we heat up the oil.
- Heat the oil in a large heavy duty pot ( I use a dutch oven) over medium heat to 330℉. While you cook the donuts, check the temperature frequently. It shouldn't get any lower then 330℉ or any higher then 350℉.
- Carefully drop a donut into the hot oil, or use a metal spoon to lower it in. Cook for around 2 minutes, flip, then cook for another 2 minutes on the other side. Use a slotted metal spoon to remove the donut from the oil, and transfer to a wire rack to cool. Once you get more confident with frying, you can cook up to 4 donuts at a time. You will have to be continuously be monitoring the temperature of the oil as it will change very quickly.
Once the donuts have cooled, fill and top them
- Add the cooled cranberry sauce to a piping bag fitted with a small round tip (I used ####) Using a chopstick, poke a hole through the donuts to make room for the filling. Insert the end of the piping tip into the donut and squeeze the bag. You will be able to feel the donut filling up, and should be able to tell when to stop. Repeat this process until all of the donuts have been filled.
- In a medium sized bowl, toss together the brown sugar, granulated sugar, cloves, nutmeg, ginger, and cinnamon.
- Using a pastry brush, paint the filled donuts with a thin layer of the melted butter. Then, roll the donuts in the spiced sugar mixture until evenly coated in the sugar.
- Donuts are best served immediately but will last up to 2 days sealed in the refrigerator .