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White Chocolate & Cranberry Baked Donuts

White Chocolate & Cranberry Baked Donuts

Light baked donuts with dried cranberries and white chocolate topping
Course Dessert
Cuisine British
Keyword Donut
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 12
Calories 303kcal
Author thebakingexplorer


For the donuts

  • Butter for greasing the tin(s)
  • 225 g Self raising flour
  • 175 g Caster sugar also known as superfine sugar
  • 50 g Dried cranberries
  • 175 ml Milk Cow's or plant milk will both work
  • 2 Eggs large
  • 30 ml Vegetable oil
  • 1 tsp Vanilla extract

For the decoration

  • 250 g White chocolate
  • Pink food colouring
  • 25 g White chocolate for the drizzle
  • Sprinkles of your choice


  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two 6-hole donut tins with butter or a baking spread (or one 12-hole donut tin)
  • Place the self raising flour, caster sugar and dried cranberries into a large mixing bowl and stir together. If there are any larger pieces of cranberry, cut them into smaller pieces before adding to the bowl
  • In another mixing bowl, or a jug, whisk together the milk, vegetable oil, vanilla extract and eggs
  • Pour the milk mixture into the flour mixture and whisk everything together until smooth and combined
  • Divide the batter between the trays. You can put the batter into a piping bag or a jug to make it a bit neater to dispense into the trays, but you can do it with a spoon too
  • Bake them for 12 minutes, then remove them from the tin (I use a spoon to gently prise them out) and leave to cool on a cooling rack
  • To decorate, set the donuts onto a cooling rack with a baking tray or some baking paper underneath to catch any drips
  • Melt the white chocolate. I do this in the microwave. Blast it for 30 seconds, then stir, then blast in 10 second intervals, stirring between each one
  • Add the pink food colouring to the white chocolate and stir until your desired shade is reached
  • Dip the top half of the donuts into the coloured chocolate, then set them back on the cooling rack
  • Melt the white chocolate for the drizzle in the same way and put it into a small piping bag
  • Drizzle the white chocolate over the donuts and add sprinkles while it is still wet. Then leave them to set fully
  • Store leftover in an airtight container and eat within 3 days


  • Make sure your ingredients, particularly the eggs, are at room temperature before you start baking.
  • You can use a different type of oil besides vegetable oil. I'd recommend one that doesn't have a strong flavour, canola and sunflower oil would both work well.
  • I used pink food colouring to colour the white chocolate topping, but you can use any colour you like, or non at all. If you do use a food colouring, I recommend using a good quality professional one for the best results. My favourite brands are Pro Gel and Sugarflair - check the recommended equipment section for a link.
  • You will need a 12 hole donut pan (or two 6 hole donut pans) to make this recipe. Check the recommend equipment section for a link to the one I use.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.


Calories: 303kcal | Carbohydrates: 46g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 38mg | Potassium: 116mg | Fiber: 1g | Sugar: 32g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg