While baking, cranberries soften and burst open to create a perfect Christmas treat!
- 2 cups - all-purpose flour
- 3 tablespoons - baking powder
- 1 tablespoon - salt
- 2 large - eggs
- 1/2 cup - sugar
- 1 cup - milk
- 2 teaspoons - vanilla extract
- 6 tablespoons - melted butter, cooled
- 1 cup - cranberries, chopped (I used my food processor)
White Chocolate Glaze
- 8 ounces - white chocolate, chopped
- 2 teaspoons - coconut oil
- dash - of vanilla
8 to 12
8 to 12
- Preheat the oven to 350 F and lightly grease a donut pan with non-stick spray or butter
- In a medium mixing bowl, toss together the flour, baking powder, and salt.
- In a separate bowl, beat the egg lightly with the sugar until combined. Whisk in the milk and vanilla extract, then slowly whisk in the melted butter.
- Combine the wet ingredients with the dry, and stir just until incorporated. Gently fold in the cranberries.
- Empty the batter into a piping bag or large Ziploc bag with the tip cut off, and fill each cavity in the donut pan about 3/4 full. You might have enough batter for 1-2 more donuts than what your pan holds, so after removing the first batch to a cooling rack, you can bake the next batch.
- Bake the donuts for 9-10 minutes, or until the donuts spring back lightly when poked.
- Cool the donuts in the pan for 2-3 minutes before removing from the pan to a wire rack to cool completely before glazing.
- While the donuts are cooling, melt the white chocolate and coconut oil together using a double boiler or in the microwave, heating in 30 second increments and stirring continuously until melted.
- Dip the donuts, one at a time into the glaze – I like to use a shallow bowl for this – and set back on the rack to harden. Enjoy immediately!
- Leftover donuts can be kept at room temperature for 2-3 days, in a sealed container. BUT it won’t happen!