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.
BAKED “SUFGANIYOT” JELLY DONUTS
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