These little cranberry sauce filled doughnut holes make a delicious and easy breakfast treat. It’s a great way to use up leftover cranberry sauce while making an after-holiday dinner breakfast treat.
I am so excited for the holidays approaching this year!
I’m always excited but this year, I feel like I’m extra excited. I think it’s because my little guy has been getting super duper excited about every holiday. This excitement is rubbing off on me too. I’m even holly-jolly about stores being filled with Christmas stuff before Thanksgiving is even here. Some days, I take a stroll around the Christmas section of the store just to have that warm feeling we all get around Christmas decoration, Christmas trees, and all the pretty lights. I hope I’m not the only one that gets that warm and fuzzy feeling from Christmas decorations because it’s quite therapeutic.
But, there is time for everything and time for Christmas is AFTER Thanksgiving. I’m very patient all the way up to Thanksgiving Day but the day after is fair game. It’s decorating ALL DAY LONG.
There is definitely no worries about being low on replenishments because it’s the day after Thanksgiving and there is more than enough leftover food in the house. There is more than enough Turkey, sides, and especially cranberry sauce to eat for days to come. “Yippee” for leftovers, now to come up with enough ideas to use them.
This is actually where these tasty little breakfast treats come in. Morning after the holiday, especially Black Friday, needs a treat that can stand up to the fabulous dinner you had the day before. Fabulous, and easy of course because I’m sure you’re just as sick of cooking the next day and I am.
These doughnut holes are just that! Easy, no yeast needed, quick and delicious. So just make a BIG cup of coffee, grab your favorite ID creamer, and a share a bowl of these doughnuts with the family.
Cranberry Sauce Doughnut Holes
- 1 cup whole milk
- 1 large egg
- ¼ cup unsalted butter melted
- 2 cups all-purpose flour
- 4 Tbsp. white granulated sugar
- 1½ Tbsp. baking powder
- Pinch salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 1/4 cup cranberry sauce for filling
- Powdered sugar for topping
- Cinnamon for topping
- 5-6 cups vegetable oil for frying
- Pour oil into a medium pot, a frying pan with high sides, or a large sauce pot. Heat it over medium heat until oil reaches 350 degrees. (I find that heat setting that's just a little bit over medium holds the temperature best.)
- Line a large cookie sheet with paper towels to catch oil and place a cooling rack on top of paper towels.
- Mash cranberry sauce with a fork if needed, to break up whole berries. Add mashed cranberry sauce into a piping bag fitted with a long, filling tip (Wilton #230). Set aside.
- In a medium mixing bowl, whisk milk and egg until smooth.
- Add flour, baking powder, sugar, salt, cinnamon, nutmeg, and allspice. Whisk until all combined.
- Add melted butter and mix well.
- Using a cookie scoop, scoop out dough and drop it into heated oil in batches of 5-6, depending on how big your pot is. (I dip the cookie scoop into some oil and shake it off before doing each batch, this prevents dough from sticking to the scoop too much and creates smooth dough drops. I also rinse out the scoop between batches, to wash off any stuck on dough. Again, this is to help create smooth doughnut holes.)
- Fry doughnut holes for about 4-5 minutes (until they turn deep golden), turning them over every couple of minutes if they haven't turned themselves. (Remember to use metal tongs or metal slotted spoon to take doughnuts out and turn them.)
- Take doughnuts out onto the prepared cooling rack. Repeat frying the dough in batches with remaining batter.
- Once the doughnut holes are cooled enough to handle, gently inert the pastry filling tip into the doughnut and squeeze some cranberry filling inside. Repeat with all doughnut holes.
- Sprinkle filled doughnut holes with powdered sugar and cinnamon.
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