I bought a donut pan last year and always forget to use it. Now that it is almost Hanukkah again I was inspired. And with Hanukkah and Thanksgiving falling on the same day I thought the best idea was a Cranberry Donut with a Cranberry Glaze and it turned out great. Note that these baked donuts taste more like cake since they are not fried, but they are still very tasty.
- Cook Time
- Prep Time
- 12 mini donuts ServingsServings
- 1 cup white whole wheat flour
- 3 tablespoons corn meal
- 1 teaspoon orange zest
- ¼ cup + 3 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons liquid coconut oil
- 6 tablespoons coconut milk mixed with 1 teaspoon lemon or vinegar
- 1 egg white
- 1/2 teaspoon vanilla extract
- 1/2 cups Chopped Fresh Cranberries
For the Glaze
- 1/4 cup fresh cranberries
- 1 tablespoon fresh squeezed orange juice
- 1/4 teaspoon vanilla
- 3/4 cup powdered sugar
Preheat oven to 350. Grease a nonstick mini doughnut pan with cooking spray and set aside.
In a large bowl, whisk the flour, cornmeal, orange zest, sugar, baking powder and salt together.
In a small bowl whisk the coconut oil, the coconut milk mixture, the egg white and vanilla together. Add wet to dry ingredients and fold in until just mixed, add chopped cranberries. And stir until just mixed. Spoon into donut pan.
Bake for 12-14 minutes.
Make glaze. While donuts cool, in a small saucepan heat the cranberries and orange juice until they burst about 5 minutes. Remove from heat, mash berries with fork, add powdered sugar and vanilla stir well. Dip donut into glaze and serve.