Baked Cranberry Orange Glazed Donuts

These baked cake donuts have all the tender, glazed goodness of a doughnut from the shop, but with half the calories! My autumn inspired take on a the traditional blueberry old fashioned, these are bursting with tart cranberries and coated in a sweet, citrusy orange glaze.

Course Breakfast, Dessert

Cuisine American

Diet Dairy Free, Gluten Free

Servings

Calories 186kcal

Author Lauren

Ingredients

⅓ cup butter or coconut oil, softened (plus more for greasing pan)
1 cup cane sugar or coconut sugar
¼ teaspoon sea salt
1 teaspoon pure vanilla extract
1 cup cake flour*
2 cups all-purpose flour (or gluten free all purpose blend)
1 teaspoon baking soda
2 teaspoons baking powder
2 extra-large eggs (plus 1 egg yolk)
2 cups cranberries (fresh or frozen)
1 cup almond milk
1 tablespoon orange zest

Orange Sugar Glaze:

3 cups powdered sugar
½ cup fresh squeezed orange juice
1 tablespoon orange zest

Instructions

Preheat the oven to 350˚ F and rub butter or coconut oil generously in each donut opening in the donut pan.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until light and fluffy.
In a separate bowl, whisk together the flours, baking soda, and baking powder.
Add the eggs and yolk to the mixer and cream until blended.
Alternately add the flour mixture and the almond milk in 4-6 batches, mixing on medium-low the whole time, scraping down the sides as needed stir in the orange zest until evenly incorporated.
Fill a large piping bag with the batter (you'll probably need fill it 2-3 times to avoid overfilling the bag)and fill each opening in the pans about two-thirds full. Press 5-6 cranberries into the batter of each donut opening.
Bake for 18 to 20 minutes or until the dough springs back when poked. Allow to cool for 3 minutes in the pan, then remove the donuts and finish cooling on a wire rack.

For the Orange Glaze:

In a medium bowl, combine all the ingredients and whisk together. The consistency should resemble melted frosting.
When cool, dip the donuts into the glaze and gently swirl to evenly coat the top. Place them on a wire rack to allow the glaze to harden. The glaze should be thick enough it just slightly dips down the sides rather than completely running off.

Notes

*If you don't have pastry or cake flour, simply add 2 tablespoons of cornstarch or arrowroot powder to a dry 1 cup measuring cup, then finish filling it with all purpose flour.

Nutrition