Cranberry Cornmeal Donuts

• FOR THE DONUTS:
• 1 cup Flour
• 3 Tablespoons Stone Ground Cornmeal
• 1/4 cups Plus 3 Tablespoons Sugar
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1/2 teaspoons Freshly Grated Nutmeg
• 6 Tablespoons Buttermilk
• 1/2 teaspoons Vanilla
• 3 Tablespoons Unsalted Butter, melted
• FOR THE CRANBERRY GLAZE:
• 1/4 cups Fresh Cranberries
• 1 Tablespoon Freshly Squeezed Orange Juice (or Water)
• 3/4 cups Powdered Sugar
• 1/4 teaspoons Vanilla

1. 1. Preheat the oven to 425u0b0F. Grease a donut pan with butter or shortening.
2. 2. In a medium bowl whisk together the flour, cornmeal, sugar, baking powder, salt, and nutmeg.
3. 3. In a small bowl, whisk together the buttermilk, vanilla and melted butter. Add this to the dry ingredients and fold in with a spatula until no streaks of flour remain. Batter will seem very thick.
4. 4. Using a spoon, fill in each donut space almost to the top.
5. 5. Bake for 9-10 minutes, until the top springs back when you touch them. My donut pan instructions say to let the donuts rest after baking for 15 minutes in the pan.
6. 6. While the donuts cool, prepare the glaze. In a small saucepan, heat the cranberries and orange juice until the berries burst, about 5 minutes over medium low heat. Remove from heat and mash berries with a fork. Add the powdered sugar and vanilla stir well until combined. Dip each donut top into the glaze and serve.

flour, stone ground cornmeal, ubc, baking powder, salt, freshly grated nutmeg, buttermilk, vanilla, unsalted butter, ubc, freshly squeezed orange juice, powdered sugar, ubc

Taken from tastykitchen.com/recipes/breads/cranberry-cornmeal-donuts/ (may not work)