CINNAMON + CRANBERRY DOUGHNUTS

Every year, Christmas comes around and I go a little bit crazy for cranberries. Last year I gave you these white chocolate, cranberry and orange shortbread which proved quite popular as well as this gorgeous Cranberry and Pecan Christmas Pudding.

In keeping with tradition, I’m bringing you yet another festive cranberry filled treat - this time in the form of the cutest little doughnuts ever.

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I tend to go through phases with my baking where I’ll be obsessed with an ingredient or bit of equipment for ages. I think it was about a year ago where I got really invested in baked doughnuts. All the American blogs that I follow had great recipes for them and they looked super easy to make, so I bought a doughnut pan and gave you guys my recipe for Chai baked doughnuts which were a hit. Whilst they’re incredibly moreish and perfect for when you need something sweet with minimal effort, they don’t stand much of a chance when sat next to a classic deep fried doughnut filled to the brim and rolled in sugar.

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Making proper doughnuts is definitely a much longer process and requires a bit more commitment. There’s yeast, kneading and deep frying involved which I know can put a lot of people off but trust me when I say that they are SO worth it! Especially when they’re as cute and festive as these Cinnamon and Cranberry ones.

I was sent this Schwartz spice advent calendar which made such a welcome change to all the chocolate ones I have. I used both the cinnamon sticks and ground cinnamon for the dough and the ground ginger and mixed spice for the cranberry sauce. All the Christmassy flavours in one bite. You could of course make regular sized doughnuts if you fancied but I like the fact I can get loads out of one batch when I make them smaller. And there’s more to go around which is always a plus.

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R E C I P E

150ml Whole Milk
50g Unsalted Butter
1 tsp Vanilla
2 Cinnamon Sticks
300g Plain Flour
7g Instant Yeast
45g Caster Sugar
½ tsp Ground Cinnamon
¼ tsp Salt
1 Egg and 1 Yolk, lightly beaten

Sunflower/Vegetable oil for frying

100g Caster Sugar, to roll
1/2 tsp Ground Cinnamon

Cranberry Sauce
100g Fresh Cranberries
150g Caster Sugar
1 tsp Ground Ginger
½ Mixed Spice
Squeeze of lemon
70ml Water

M E T H O D

To make the doughnuts, add the milk, butter, vanilla and cinnamon sticks to a pan and heat gently until the butter melts. Leave to cool for 10 minutes.

In a separate bowl, stir together the flour, sugar and cinnamon. Add in the yeast and salt on separate sides of the bowl. Make a well in the centre and pour in the cooled milk and beaten eggs.

Use a fork to bring the dough together before turning it out onto a lightly floured surface and kneading for 8-10 minutes until the dough is soft and smooth. Try not to add too much flour when kneading. The dough will be sticky at first but use keep working with it!

Transfer to a lightly greased bowl, cover and leave to rise in a warm place until doubled in size.

Meanwhile, make the cranberry sauce by adding all the ingredients into a saucepan and bringing to a boil over a medium heat. Reduce the heat and simmer for 10-12 minutes until the cranberries have reduced and thickened. Transfer to a blender or food processor and puree until smooth. Set aside until ready to use.

Once the dough has risen, turn it out onto a well floured surface, knock out the air and roll it out to the thickness of a pound coin.

Use a small cutter to cut out as many circles as you can and place them on a lined baking tray. Reroll the dough if you need to and cut out more circles.

Heat a large deep pan or wok with oil and heat to 190C. Fry the doughnuts in batches, turning them over halfway until both sides are golden brown. Drain the doughnuts on a piece of kitchen paper before rolling in the caster sugar and cinnamon mix.

Leave to cool before filling a piping bag fitted with a doughnut nozzle. Pipe each doughnut with cranberry sauce and serve.

 

 

This post is in collaboration with Schwartz. All opinions remain my own!