Spiced Old-Fashioned Donuts With Cranberry Glaze 11 Steps
Using the paddle attachment of a stand mixer, whip the granulated sugar, egg yolks and room temperature butter until light in texture and pale yellow in colour.
Add in the sour cream and mix until incorporated, scraping down the sides as necessary.
Add in the kosher salt, baking powder, ground clove, ground ginger, as well as ground cinnamon and mix until incorporated.
With the mixer on low speed, begin adding in the flour 2-3 tablespoons at a time, continue to scrape down the sides of the bowl as necessary until all of the flour has been incorporated and the dough is even in texture.
Spray the inside of a medium bowl with canola oil spray, then layer with plastic wrap followed by another layer of spray. Transfer the dough into this lined bowl, spray the top of the dough that is still exposed and cover well with plastic wrap and refrigerate for a minimum of 3 hours or overnight.
Prepare the glaze: blend the thawed cranberries with the whole milk until very smooth. Transfer to a small mixing bowl, add in the vanilla extract as well as icing sugar and whisk until smooth and no more sugar lumps remain. Set aside until ready to glaze.
Before rolling the dough out, prepare the frying oil: Fill a large Dutch oven or heavy bottomed pot with a neutral oil such as canola or vegetable until it is about 3 inches high. Bring to a frying temperature of 340°F.
Turn the chilled dough out onto a well floured surface and begin rolling it until it is about 1/2 of an inch in thickness. The dough should roll out very easily but may need a dusting of flour here and there.
Using a 2 ¾ inch cutter (be sure to dip the cutters into flour to prevent sticking before cutting), punch out the donuts. Then with a 1-inch cutter, punch out the holes in the centre. Reserve all of the holes to fry up as well.
Using a pastry brush, dust off any excess flour from the donuts before frying. Gently place 3-4 donuts into the oil at a time and do not move. Wait about 10-15 seconds until they rise. Once they rise in the oil, allow to fry for 20 additional seconds, then flip to the other side and allow to fry for another 40 seconds, flip one more time and allow to fry for a final 40 seconds before removing from the oil onto a baking tray lined with a rack to cool.
Carefully dip each donut into the glaze about halfway, turning over to a baking rack lined tray.