White Chocolate & Cranberry Baked Donuts

White Chocolate & Cranberry Baked Donuts

So we moved house! Yay! We’re still surrounded by boxes but as soon as the place looks a bit more presentable I’ll take some photos of my new kitchen. Before we moved I made these baked donuts which are perfect for Valentine’s Day. Baked donuts aren’t really donuts except for the fact they are ring shaped, they are more like little cakes. They are really easy to make, and I’ve flavoured them a few times in the past with cocoa powder, pumpkin puree and lemon zest but I’ve never tried putting fruit or choc chips in them, I thought white chocolate and cranberry was a great flavour mix for Valentine’s and I really had some fun decorating them!

Jump straight to the recipe!

I started by putting 225g plain flour, 2 tsp baking powder, 1 tsp salt and 175g caster sugar in a bowl and mixing it together.

In a separate bowl I mixed together 175ml milk, 2 eggs, 1 tbsp olive oil and 1 tsp vanilla extract.

I poured the wet mixture into the dry mixture and whisked until combined and smooth. In a third bowl I weighed out 50g dried cranberries and 50g white chocolate chips, I put 1 tsp plain flour into the bowl and tossed it around to coat the fruit and chocolate.

I added it to the batter and folded it in.

I greased my Wilton donut pan with butter, then filled each hole with about 3 tbsp of batter so it was almost full, but not quite.

I baked them on 180C/160C Fan/325F/Gas Mark 3 for 10-12 minutes. I pressed the donuts
quickly with my finger and if they sprang back I knew they were done. I gently prised the donuts out of the pan using a spoon and let them cool. The white chocolate chips did stick a bit.

To decorate them I made up some white icing and some pink icing. I used 450g icing sugar in total mixed with enough water to make a smooth paste, and some pink food colouring for the pink icing. I had fun decorating them with different combinations of sprinkles!

They were really tasty and packed with sweet white chocolate flavour and tart cranberries. Plus they looked so fun. These would be a great bake to make with the kids and a sweet treat for your loved one.

      

I’m linking this up with Cook Blog Share hosted this month by Sneaky Veg, and with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation.


White Chocolate and Cranberry Baked Donuts

Servings 12

Ingredients

For the donuts

  • Butter for greasing
  • 225 g Plain flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 175 g Caster sugar
  • 175 ml Milk Cow's or plant milk will both work
  • 2 Eggs large
  • 2 tbsp Olive oil
  • 1 tsp Vanilla extract
  • 50 g Dried cranberries
  • 50 g White Chocolate Chips

For the icing

  • 450 g Icing sugar
  • Pink food colouring
  • Sprinkles of your choice

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two donut tins with the butter

  2. Place the plain flour, baking powder, salt and caster sugar in a bowl and stir together

  3. In a separate bowl mix together the milk, eggs, olive oil and vanilla extract

  4. Pour the wet mixture into the dry mixture and whisk until combined and smooth

  5. Add the cranberries and white chocolate chips and fold in

  6. Grease the donut pan with butter

  7. Fill each hole with about 3 tbsp of batter and bake for 10-12 minutes. Gently prise the donuts out of the pan using a spoon and let them cool on a rack

  8. Make the icing by mixing the icing sugar with enough water to make a thick paste. Split the icing in half and dye one half pink with the food colouring

  9. Spread the icing on top of the donuts with a palette knife, then decorate as you like with your chosen sprinkles

Recipe adapted from Lakeland.

You can find more of my Donut recipes by clicking here!

Cranberry & Apricot Cinnamon Rolls

Cranberry & Apricot Cinnamon Rolls
I realised when clearing out my cupboards for the food bank before Christmas that the packet of fast action yeast I owned was very out of date. It had been a lot longer than I realised since I last made any bread! It’s quite a time consuming thing to make, and unfortunately I don’t often have the time for it. So I decided to make time this weekend and I made myself get up early to get started on the dough. I was happy I did as when these Cranberry & Apricot Cinnamon Rolls were baked I had a big smile on my face and eating one felt all the more satisfying!

Jump straight to the recipe!

I started by warming 125ml water, 125ml milk and 100g butter in a pan until the butter melted. I removed it from the heat and added one packet of fast action yeast and 1 tbsp sugar and covered it with a pan lid. I left it for 10 minutes.

In a large bowl I measured out 550g strong bread flour, 40g sugar and 1 tsp salt and stirred them together.

I poured the butter and milk mixture into the flour, followed by 2 beaten eggs. I mixed it all together to form a dough.

I kneaded the dough for 10 minutes on a floured surface, then put it in an oiled bowl, covered it with cling film and left it to prove for 2 hours.

After 2 hours it had doubled in size.

I knocked the air back out of the dough and rolled it out into a rectangle approximately 40cm long by 30cm wide.

I melted 25g butter and brushed it all over the dough.

I got sent some dried fruit from Whitworths recently and I thought cranberry and apricot would go perfectly together in the rolls. They come in convenient resealable packs too which made storing the leftovers so much easier for me.

In a bowl I mixed together 100g of the dried apricot, 100g of the cranberries, 75g light brown sugar, 2 tsp cinnamon and the zest of 1 orange.

I spread the fruit and sugar mixture out evenly over the dough, leaving about a 1cm strip empty at one end.

I rolled the dough up like a swiss roll, and then sliced it into 1cm wide pieces. I got 13 pieces from the dough. I arranged them in lined baking trays (not very neatly!) and covered them with cling film. I left them in a warm place for their second prove for 1 hour.

I baked the buns on 180C/350F/Gas Mark 4 for 30 minutes. I forgot to take a photo when they came out of the oven, but as soon as they were cool enough I pulled one apart and I was thrilled to see beautifully baked soft dough. This was a really great moment as I had put so much time into making the rolls!

I made icing using 200g icing sugar and about 2/3 juice of the orange I zested earlier for the filling. I wanted to drizzle the icing, but for it not to be too runny, so I added a little bit of the orange juice at a time. I then drizzled it over the buns using a piping bag.

Eating these buns felt so good! When I sat down to eat one and all the waiting was over it felt so satisfying to dig in! The dough was lovely and soft, and the fruity filling gave them real flavour and character. I definitely won’t leave it so long again before I make more bread!


Cranberry & Apricot Cinnamon Rolls

Servings 13

Ingredients

  • 125 ml Water
  • 125 ml Milk
  • 100 g Butter
  • 1 sachet Fast action yeast
  • 1 tbsp Caster sugar
  • 550 g Strong bread flour
  • 40 g Caster sugar
  • 1 tsp Salt
  • 2 Eggs large
  • 25 g Butter melted
  • 100 g Dried cranberries
  • 100 g Dried apricot, chopped
  • 1 Orange
  • 75 g Light brown sugar
  • 2 tsp Cinnamon
  • 200 g Icing sugar

Instructions

  1. Warm the water, milk and butter in a pan on a low heat until the butter melts
  2. Remove it from the heat and add the fast action yeast and tbsp of sugar, cover it with a pan lid and leave for 10 minutes
  3. In a large bowl stir the strong bread flour, remaining sugar and salt together. Pour the butter and milk mixture into the flour, followed by the eggs. Mix together to form a dough
  4. Knead the dough for 10 minutes on a floured surface, then put it in an oiled bowl covered with cling film and leave it to prove in a warm place for 2 hours
  5. Knock the air back out of the dough and roll it out into a rectangle approximately 40cm long by 30cm wide
  6. Brush the melted butter all over the dough
  7. In a bowl mix together the dried apricot, the cranberries, light brown sugar, cinnamon and the orange zest. Spread the mixture evenly over the dough, leaving about a 1cm strip empty at one end
  8. Roll the dough up starting at the opposite end from the 1cm gap, then slice into 1cm wide pieces. Arrange them in lined baking trays and cover with cling film. Leave them in a warm place for their second prove for 1 hour
  9. Bake the buns on 180C/350F/Gas Mark 4 for 30 minutes. Cool on a cooling rack
  10. Once they are completely cool, make the icing by mixing the icing sugar and about 2/3 juice of the orange, add a little bit of the orange juice at a time until you have a thick but spreadable consistency. Drizzle it over the buns using a piping bag or a spoon

You can find more of my Bread recipes by clicking here!

Stollen Muffins

Stollen Muffins

I’m pretty sure that everyone can relate to the feeling of never having enough time to do the things you want to do. For me this relates to baking a lot. I wish I had more time to bake all the things I’d like to try! So sometimes a recipe like these Stollen Muffins is just what I need. Instead of making stollen, which needs 2 hours time to prove, I thought I’d make Stollen Muffins for a quicker result with just as much flavour!

Jump straight to the recipe!

I prepared the dried fruit and marzipan first and tossed it in flour.

To make the sponge I creamed together butter and caster sugar.

In a separate bowl I whisked up eggs, milk, brandy and almond extract, I added it to the mixture and whisked in. Then I added self raising flour, ground almonds, bicarbonate of soda, cinnamon, mixed spice and nutmeg.

Then I folded in the fruit and marzipan, and divided the miture into paper cases and sprinkled some flaked almonds over each muffin.

They baked for 25 minutes and came out lovely and golden brown, I left them to cool completely.

Stollen Muffins

If you are a fan of stollen and also short of time like me, I highly recommend these Stollen Muffins. It’s got everything your taste buds are craving; Christmas spices, sweet fruit and nutty marzipan.

Stollen Muffins

They embody Christmas flavours and will be a guaranteed hit with all your family, friends or colleagues!

5 from 2 votes
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Stollen Muffins

Servings 12

Ingredients

  • 100 g Butter
  • 100 g Caster sugar
  • 2 Eggs large
  • 100 ml Milk
  • 25 ml Brandy
  • 1 tsp Almond extract
  • 60 g Dried cranberries
  • 60 g Mixed peel
  • 60 g Sultanas
  • 60 g Marzipan diced
  • 200 g Self raising flour
  • 50 g Ground almonds
  • 1 tsp Bicarbonate of soda
  • 1/2 tsp Cinnamon
  • 1/2 tsp Mixed spice
  • 1/4 tsp Nutmeg
  • 25 g Flaked almonds
  • Icing sugar For dusting

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a 12 hole muffin tin with muffin cases

  2. Cream together the butter and caster sugar in a bowl until fluffy
  3. In a separate bowl whisk the eggs, milk, brandy and almond extract together
  4. In a third bowl, measure out the dried cranberries, mixed peel, sultanas and marzipan. Sprinkle a heaped tablespoon of plain flour in and mix it around to coat the fruit and marzipan. This stops it sinking to the bottom of the muffins while they are baking

  5. Combine the egg mixture with the creamed butter, then add the flour, ground almonds, bicarbonate of soda, cinnamon, mixed spice and nutmeg, and mix it all together with a whisk

  6. Add the dried fruit and fold it in

  7. Separate the mixture into the paper cases and sprinkle some flaked almonds over each muffin

  8. Bake them for 20-25 minutes. You want them to be golden brown on top and a skewer to come out clean when inserted into the centre

  9. Let them cool fully on a wire rack, then sprinkle with icing sugar before serving if you like

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

You can find more of my Muffin recipes by clicking here! Or click here for more Christmas recipes!

Stollen Muffins

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Brie & Cranberry Tartlets

Brie & Cranberry Tartlets
Christmas party season is upon us and if you are hosting a party, or need to take some food along to one, easy to make treats that are also delicious are top of the baking list. These Brie & Cranberry Tartlets fit the bill perfectly, sweet cranberry sauce and smooth savoury brie go together perfectly in a crispy pastry case. I will be taking these along to my family’s annual Christmas Eve buffet!

Jump straight to the recipe!

To make the pastry I mixed plain flour and butter together and rubbed with my fingers until it resembled breadcrumbs. I added egg and milk and brought it together to form a dough. I wrapped it in cling film and chilled in the fridge for 1 hour. You can buy ready made if you need to save time.

I made the cranberry filling by mixing together smooth cranberry sauce, dried cranberries and port. You don’t have to add port if you don’t want to.

I chopped up the brie into pieces, leaving the rind on. If you dislike the rind you can remove it of course.

I rolled out the pastry until it was quite thin, about 1-2mm. I cut rounds out using an 8cm round cutter. I got 21 tarts from the pastry.

Then I greased a tartlet/mince pie tray and put the rounds of pastry in, gently tapping them down into the tin.

I put about 1 tsp of the cranberry mixture into the pastry and topped with a square of brie.

I baked them on 180C/350F/Gas Mark 4 for 10-15 minutes until golden. When they came out of the oven I sprinkled some finely chopped pecans on them. You could use walnuts or almonds too.

The Brie & Cranberry Tartlets are so delicious and incredibly moreish! I ate 3 while writing this post! And I really want to go and get another one…

Brie & Cranberry Tartlets

Servings 21

Ingredients

For the pastry

  • 175 g Plain flour
  • 85 g Butter
  • 1 Egg large
  • 1 tbsp Milk

For the filling

  • 250 g Smooth cranberry sauce
  • 50 g Dried cranberries
  • 1 tbsp Port
  • 250 g Brie
  • 75 g Pecans finely chopped

Instructions

  1. Start by making the pastry. Mix the plain flour and butter together and rub with your fingers until it resembles breadcrumbs. Add the egg and milk, and bring it together to form a dough. Wrap it in cling film and chill in the fridge for 1 hour
  2. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4

  3. Make the cranberry filling by mixing together the smooth cranberry sauce, dried cranberries and port
  4. Chop up the brie into pieces
  5. Roll out the pastry to a thinness of 1-2mm. Cut rounds out using an 8cm round cutter
  6. Grease a tartlet/mince pie tray and put the rounds of pastry in, gently tapping them down into the tin
  7. Put approx 1 tsp of the cranberry mixture into the pastry and top with a square of brie
  8. Bake them for 10-15 minutes until golden. When they come out of the oven sprinkle the finely chopped pecans on them

You can find more of my Pastry recipes by clicking here!