Diamond sugar crystals sparkle on snowy banks of flour. A subtle scent reminiscent of Hawaii lingers in the air as coconut flour is added. Next, cinnamon, nutmeg and ginger wake up the senses. Chocolate, cranberries and Manischewitz blackberry wine sweeten the luscious mix.
This is definitely a cake donut but is not your dense donut shop variety. The donuts are light…allowing an excuse to eat two? And yes why not it’s a double holiday that may not appear again for another 77,798 years!
Adapted from an Ina Garten recipe at FoodNetwork.com
- 2 cups all-purpose flour
- 2 tablespoons coconut flour
- 1 ½ cups sugar
- 2 teaspoons baking powder
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
- 1 large egg
- ¾ cup milk
- ½ cup cranberry sauce OR ½ cup Manischewitz blackberry wine
- 2 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- ¼ generous cup of cranberries OR chocolate chips
- 1 cup vanilla or chocolate frosting (plus ¼ cup cranberry sauce OR 1½ tablespoons Manischewitz blackberry wine)
Preheat the oven to 350 degrees.
Spray 2 donut pans with baking spray – lots of it!
Sift together the dry ingredients (the flours, sugar, baking powder, pumpkin pie spice and salt.) Form a cavity in the center of the mix.
In a separate bowl, lightly beat the egg. Combine with the melted butter. Add milk, vanilla and cranberry sauce or Manischewitz. Pour the mixture into the dry ingredients’ center well. Mix well by hand.
Stir in cranberries or chocolate chips. (Frozen cranberries work just fine.)
Fill the donut pans ¾ full; bake for 20 minutes and/or until the edges are a golden brown.
Once the donuts are cooled, sprinkle with powdered sugar.
If a glaze is desired, microwave 1 cup of frosting on high for about 33 seconds with ¼ cup cranberry sauce or 1½ tablespoons Manischewitz wine. Stir well. Dip the donuts into the melted frosting and enjoy! Or gently place the donuts onto wax paper to save for your family celebration.