Description
These lightly spiced Sourdough Baked Cranberry Orange Donuts are made with an enriched dough and make a nice treat for Holidays or any special occasion.
Ingredients
Units
Scale
- 100 grams / 1/3 cup + 1 tsp sourdough starter, fed and active
- 155 grams / 1 cup dried cranberries, chopped
- 60 grams / 1/4 cup granulated sugar
- 300 grams / 2 1/8 cups all-purpose flour (plus add’l 1/4 cup in 1 tablespoon increments during mixing, if needed, and more for sprinkling)
- 70 grams whole grain spelt flour
- 3/4 tsp freshly grated nutmeg
- 1/2 tsp ground cinnamon
- 2–3 Tbsp grated orange zest (medium to large orange)
- 160 grams / 3/4 cup milk, warmed
- 1 large egg plus 1 large egg yolk
- 114 grams / 1 stick (8 tablespoons) unsalted butter, softened, plus 4 tablespoons melted butter
- 12 grams / 2 tsp sea salt
- Additional granulated or powdered sugar for rolling
- Oil, for greasing, if desired (I used parchment paper to line the baking sheets)
Instructions
- In a small bowl, cover cranberries with hot water and let stand until softened, 20 minutes.
- In bowl of a stand mixer fitted with dough hook, combine flours, nutmeg, and cinnamon with 1/4 cup of sugar. Add milk, egg, egg yolk and half of softened butter; beat at low speed for 3 minutes. Mix in sourdough, then add salt. Beat dough at medium speed until soft and silky, about 8 minutes; the dough should pull cleanly away from bowl. Add in additional flour as necessary, 1 tablespoon at a time.
- With machine on, add remaining softened butter to dough in walnut-sized lumps, beating at low speed between additions until incorporated.
- Add the orange zest. Drain cranberries, pressing out any excess water. Add to dough and beat in at low speed. The dough will probably be sticky at this point. Try not to add anymore flour at this point. Cover and let rest for 30 minutes.
- Transfer dough to a large bowl. Cover and let for 45 minutes. Stretch and fold the dough, form into a ball, and place back in the bowl. Repeat the 45 minute rest, then stretch and fold 3 more times for a total of 3 hours. Perform the stretch and folds on a lightly floured surface.
- Let the dough rest on the counter at warm room temperature for an additional 2 -3 hours. Then cover tightly with plastic wrap and place it in the refrigerator overnight.
- The next day, remove the dough from the refrigerator and allow it to warm up to room temperature for 1-2 hours. Grease or line two baking sheets with parchment paper or aluminum foil.
- Turn dough out onto a floured surface and divide it into 12 equal pieces. Form each piece into a ball and arrange six balls on each prepared baking sheet, smooth side up. Cover with plastic wrap and let rest for 10 minutes.
- Using lightly floured hands, press each ball into a flat 4-inch disc. Using a 1 1/4-inch round cutter stamp out center of each disc. Return holes to baking sheets. There will be six donuts and six donut holes on each sheet.
- Cover loosely with plastic wrap and let stand for 1 hour, until risen slightly.
- Preheat oven to 400 degrees F. Position racks in upper and lower thirds. Bake donuts and holes for 25 minutes, shifting pans from top to bottom and front to back halfway through baking time. Donuts are done when they are golden and puffy and when the internal temperature at thickest part registers 200 degrees F.
- Spread sugar in a shallow bowl. Brush hot donuts and holes on both sides with melted butter and dredge them in sugar. Transfer to a serving dish and serve at once.
Notes
adapted from a recipe by Robert Jorin, of the Culinary Institute of America at Hyde Park, NY
- Category: Baked Donuts