Ginger Cranberry Donuts From The Beretta Kitchen

Cranberry swirl and crystallized ginger blend together to make the perfect holiday treat.  These sweet and zesty donuts are a great dessert to serve your guests.

  • 2(1/4 ounce) packages of yeast
  • 1 ⁄ 4 cup water
  • 1 1 ⁄ 2 cups lukewarm milk (scalded, then cooled)
  • 1 ⁄ 2 cup sugar
  • 1teaspoon salt
  • 2 eggs
  • 1 ⁄ 3 cup shortening
  • 5 cups all-purpose flour
  • Vegetable oil for frying



  1. Dissolve yeast in warm water in 2 1/2-quart bowl.
  2. Add milk, sugar, salt, eggs, shortening and 2 cups flour.
  3. Beat on low for 30 seconds, scraping bowl constantly.
  4. Beat on medium speed for 2 minutes, scraping bowl occasionally.
  5. Stir in remaining flour until smooth.
  6. Cover and let rise until double, 50-60 minutes.
  7. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
  8. Gently roll dough 1/2-inch thick with floured rolling pin.
  9. Cut with floured donut cutter.
  10. Cover and let rise, 30-40 minutes.
  11. Heat vegetable oil in deep fryer to 350°.
  12. Slide donuts into hot oil with wide spatula.
  13. Turn donuts as they rise to the surface.
  14. Fry until golden brown, about 1 minute on each side.
  15. Remove carefully from oil (do not prick surface); drain.
  16. Fill donuts with prepared compote while doughnuts are still hot.
  17. Dip the donuts into creamy glaze while still hot set on rack.

Cranberry Ginger compote

  • 2 cups fresh cranberries
  • 1/2 cup orange juice
  • 1/2 teaspoon fresh orange zest
  • 3 tablespoon honey
  • 1 1/2 tablespoon pure vanilla extract or 1 vanilla bean seed
  • 1 teaspoon chopped ginger
  1. Put all ingredients into pot and simmer for 15-20 minutes watching not to burn.
  2. Once thick and cranberries are soft, take off heat and purée with either blender or food processor.
  3. Purée however thin or thick as you would like. (Thin is easier to pipe into the donuts)
  4. Fit a piping bag with a wide tip and fill piping bag with compote.

Creamy Glaze

  • 1-1/3 cup butter
  • 2 cups powder sugar
  • 1 1/2 tsp vanilla
  • 4-6 tablespoons boiling water
  1. Heat butter and candy ginger together until butter is melted.
  2. Remove from heat.
  3. Stir in powdered sugar and vanilla until smooth.
  4. Stir in water, 1 tablespoon at a time.