Orange Cranberry Filled Doughnuts Recipe

Ingredients

• 240 ml whole milk, lukewarm
• 7 g instant yeast
• 50 g granulated sugar
• 2 large eggs
• 75 g unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 500 g bread flour, plus extra for dusting
• 8 g fine salt
• 300 g fresh or frozen cranberries
• 140 g granulated sugar, for the filling
• 120 ml orange juice
• Finely grated zest of 1 orange
• 1 tablespoon lemon juice
• Neutral oil, for deep-frying
• 100 g granulated sugar, for coating
• Finely grated zest of 1 additional orange

Method

1. 1

   Whisk the milk, yeast, and 50 g sugar in a large bowl. Add the eggs, melted butter, and vanilla, then stir in the flour and salt to form a soft dough.

2. 2

   Knead for 8 to 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and leave to rise for 60 to 90 minutes, until doubled.

3. 3

   Meanwhile, combine the cranberries, 140 g sugar, orange juice, first portion of orange zest, and lemon juice in a saucepan. Simmer for 10 to 12 minutes, stirring and crushing the berries, until thick and jammy. Blend or press through a sieve if a smooth filling is preferred, then cool completely.

4. 4

   Roll the risen dough on a lightly floured surface to 1.5 cm thick. Cut twelve rounds with a 7 cm cutter and transfer them to individual squares of baking paper. Cover and proof for 30 to 40 minutes, until puffy.

5. 5

   Heat 7 cm of neutral oil in a deep, heavy pan to 175 C. Mix the 100 g coating sugar with the zest of the second orange in a shallow bowl.

6. 6

   Fry the doughnuts in batches for about 90 seconds per side, keeping the oil between 170 C and 180 C. Drain briefly on a rack, then roll in the orange sugar while warm.

7. 7

   Spoon the cooled cranberry filling into a piping bag fitted with a small plain tip. Pierce the side of each cooled doughnut and pipe in enough filling to make it feel noticeably heavier without splitting it.