Orange Cardamom Doughnuts with Cranberry Glaze

This looks so delicious, this like a mix of west and east, I love it. What do you think?

source: http://ift.tt/20Ig2Lz

Ingredients:

Orange Doughnut 1/4 cup (4 tablespoons) Butter 1/4 cup Vegetable Oil 1/2 cup Granulated Sugar 1/3 cup Brown Sugar 2 large Eggs, room temperature 1 1/2 teaspoons Baking Powder 1/4 teaspoon Baking Soda 1/2 teaspoon Ground Nutmeg 2 teaspoons Cardamom 3/4 teaspoon Salt 2 tablespoons Orange Zest 2 teaspoons Orange Extract 2 2/3 cups Unbleached All-Purpose Flour 1 cup Milk

Cranberry Frosting

1 ½-2 cups Powdered Sugar ¼ cup Pureed Cranberries, strained 3 tablespoon Milk

Directions

Orange Doughnut Preheat the oven to 425°F. Lightly grease two standard doughnut pans. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, cardamom, salt, orange zest, and orange extract. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in the chopped cranberries until just combined. Pipe the batter (using a pastry bag) into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim. Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack. Enjoy warm; or cool completely, and store airtight. Cranberry Glaze Puree cranberries with 2 tablespoons of milk. Combine 1½ cups of powdered sugar, cranberries and milk in a medium-size bowl. Stir well until all powdered sugar is incorporated. Add more powdered sugar till mixture is a thick, dip-able glaze. Dip doughnut tops into glaze and place on a wire cooling rack until glaze is set. Sprinkle the tops of the glazed doughnuts with sprinkles before the glaze sets on the cooling rack (optional).

bon appetit