Wednesday, December 3, 2014

Cranberry Pistachio Raised Glazed Donuts

The 12 Donuts of Christmas, Day 3: Cranberry Pistachio Raised Glazed Donuts

Homemade Glazed Donuts

There is nothing better than a fresh, hot, raised donut dripping with glaze...that is, except for one with dried cranberries and pistachios inside. After the glaze and donut melt in your mouth, left between your teeth are tart, chewy cranberries and crunchy, salty pistachios. These are seriously dangerous. Book your next exercise class. Now.

Homemade Raised Glazed Doughnuts

Of all of the donuts in the FREE e-cookbook, The 12 Donuts of Christmas, this one has to be my favorite. Raised, glazed donuts, still hot from the oil are why I make donuts. That is all.

The Best Glazed Donut Recipe

And raised donuts are just fun to make. I love seeing the little rings get billowy and puffy. Adding just a few chopped dried cranberries and pistachios elevated the end product from great to truly phenomenal. Just don't overwork this dough...just some light kneading will keep them light and airy.


Raised Cranberry Pistachio Donuts (makes 9 large donuts)
2 1/4 tsp (1 package) active dry yeast
1/2 cup whole milk
1/2 cup unsalted butter, cubed and softened 
1/2 cup sugar
3 large eggs
1 tsp vanilla extract
3 1/2 cups all-purpose flour
1/2 tsp fine sea salt
1/4 cup chopped pistachios
1/4 cup chopped dried cranberries
peanut oil for frying

White Icing 
4 cups powdered sugar 
2 tsp light corn syrup
1 tsp vanilla extract 
pinch of fine sea salt 
1/2 cup whole milk


  1. In a small bowl, dissolve yeast in milk. 
  2. In a large bowl, cream sugar and butter. Stir in eggs and vanilla. Add flour, salt and yeast/milk and combine thoroughly. 
  3. Empty dough onto a well-floured surface and knead for 5 minutes. Wrap dough tightly in plastic and let rise in the fridge overnight (8-12 hours). 
  4. Punch down dough and fold in pistachios and dried cranberries. Roll dough to 1/2” thickness and cut donuts with a 3.5” outer ring and a 1” inner ring. Arrange donuts 2” apart on a floured cookie sheet. Let rise for 1 hour in a warm, draft-free place. 
  5. Fill a heavy-bottomed pot 2” deep with peanut oil and heat to 350° F. While oil is heating, prepare white icing by combining powdered sugar, corn syrup, vanilla, sea salt and whole milk in a large bowl. Beat until smooth. 
  6. Carefully lower each donut into the oil. Fry both sides for 2 minutes. Immediately dip hot donuts in glaze. Transfer to a wire rack to set.

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