BAKED WHOLE WHEAT CRANBERRY ORANGE DONUTS

Contributed by: Tamar Genger MA, RD on Joyofkosher.com

These baked donuts taste more like cake since they are not fried, but they are still very tasty. In addition, they use the healthier option of whole-wheat flour.

Prep Time: 15 minutes

Cook Time: 15 minutes

Ready Time: 30 minutes

Servings: 12 mini donuts

Ingredients:

1 cup white whole wheat flour

3 tablespoons corn meal

1 teaspoon orange zest

1/4 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

Directions:

Preheat oven to 350 degrees F. Grease a nonstick mini donut 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, egg white, and vanilla together. Add the wet and dry ingredients and fold in until just mixed, and add chopped cranberries. 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.

From Jaime Geller on Joyofkosher.com

Another recipe that forgoes frying in oil.

Prep Time: approximately 2 hours

Cook Time: 10-12 minutes

Ready Time: approximately 2-3 hours

Servings: 24 doughnuts

Ingredients:

1 (1/4-ounce) package rapid rise dry yeast

1 tablespoon sugar

1/4 cup warm water

1 egg yolk

1 egg

1/4 cup sugar

1 cup 1% milk, warmed

3 1/2 cups all-purpose flour

Pinch of salt

3 tablespoons margarine or butter, cut into 9 pieces

Cooking spray

3/4 -1 cup strawberry jam

Confectioners’ sugar for dusting

Directions:

Dissolve the yeast with the 1 tablespoon of the sugar in 1/4 cup warm water.

In a standing mixer with a paddle, beat egg yolk, egg, yeast mixture, 1/4 cup of sugar, and milk.

With paddle going, add flour and salt.

Add margarine one piece at a time. Dough should be sticky but elastic.

Turn out dough onto floured surface. Knead once or twice. Shape into ball. Place in an oiled bowl, cover, and place in a warm area for at least an hour or until dough is doubled.

Lightly grease 2 baking sheets.

Divide dough in half. With lightly oiled hands, take approximately 2 tablespoons of dough and roll into ball. Place on greased baking sheet.

Repeat with remaining dough placing balls 2 inches apart (about 12 balls per baking sheet). Cover with a kitchen or tea towel and let rise 30 minutes. Preheat oven to 375 degrees F.

Bake at 375 degrees F for 10-12 minutes or until golden. Remove from oven and let cool.

Place jam in a pastry bag fitted with a medium pastry tip or use a small ziplock type of bag fitted with a medium pastry tip. Pastry tips are available at most craft stores.

Press tip into donut and squeeze at least 1 teaspoon of jam into donut, or more if desired.

Dust with confectioners’ sugar and serve.

Tips:

If you don’t have a standing mixer, use a hand mixer for Step 2 and beat the egg yolk, egg, yeast mixture, sugar, and milk for about 1 minute. Knead the rest of the ingredients together by hand: first the flour, then the salt and margarine, one piece at a time, then proceed with Step 5.