The original recipe came from Two Peas & Their Pod, for Orange Cranberry Bread. I am still fixed on making all quick breads into doughnuts! The only thing I changed in the recipe, besides the shape, was that I used rice milk instead of buttermilk. I used the small cookie scoop to fill each doughnut well - 4 scoops per doughnut. I baked them at 350 for 15 minutes. The glaze is easy and really good. As with all my doughnuts, as soon as they were cool I wrapped them individually in plastic wrap, placed them in large Ziploc bags and put them in the freezer. It's so great to have a doughnut stash in the freezer! They don't take very long to thaw and taste like they just came out of the oven. Right now we have a few of these, chocolate, lemon zucchini, and pumpkin doughnuts in the freezer.
Click here for the original recipe.
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| Cranberry Orange Doughnuts |
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| Cranberry Orange Doughnuts |
