Orange Cardamom Doughnuts with Cranberry Glaze

Orange Cardamom Doughnuts with Cranberry Glaze
Festive doughnuts that are sure to brighten your holiday mornings.
Thanksgiving is done, and I know you’re just drowning in leftovers. So I’m sure you’re ready for these Orange Cardamom Doughnuts with Cranberry Glaze. At some point, you’re going to want something other than your leftover stuffing and turkey and that’s where these baked Orange Cardamom Doughnuts with Cranberry Glaze come in handy! Baked doughnuts have a cake-y texture, but they taste just like the real thing from the doughnut shop.

It’s nice to ease into Christmas recipes because it’s just as easy to overload on peppermint as it is to get pumpkin fatigue. These Orange Cardamom Doughnuts with Cranberry Glaze have just enough Christmas flavors to get your holiday season started. I especially love the natural, bright pink color of the cranberry glaze because it reminds me of Cindy Lou Who from The Grinch Who Stole Christmas!

I will be snacking on these doughnuts with How the Grinch Stole Christmas playing in the background, and while decorating my tree. Doesn’t sound like the perfect winter morning? The correct answer is, yes—it is. I LOVE Christmas and I can’t wait to share all my holiday recipes with you! Are you ready?

Yields 12 doughnuts

Orange Cardamom Doughnuts with Cranberry Glaze

20 minPrep Time

20 minCook Time

40 minTotal Time

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  • 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


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


Adapted from Baked Doughnuts by King Arthur Flour