Irresistible Cranberry Curd Donuts Recipe with Sugared Sage

Introduction

The smell of freshly fried donuts wafting through the air is enough to make anyone’s mouth water, but pair it with the vibrant tang of cranberry curd and the delicate crunch of sugared sage, and you’ve got a dessert that’s truly unforgettable. I first stumbled across the idea of cranberry curd during the holidays when cranberries were everywhere—and honestly, it was love at first bite. But combining it with fluffy, golden donuts and a touch of sage? That was my game-changer.

These irresistible cranberry curd donuts are not your average treat. They’re festive, indulgent, and surprisingly easy to make. Whether you’re looking to impress guests at brunch or just indulge in a little me-time with a cup of tea, this recipe is bound to become a favorite. Plus, there’s something magical about the way the tartness of the cranberry balances the sweetness of the donut, while the sugared sage adds an unexpected herbal twist that’s both refreshing and sophisticated.

I’ve tinkered with this recipe countless times to get everything just right, from the silkiest cranberry curd to the fluffiest donut base. So, trust me when I say this—you’re going to want to bookmark this recipe and make it again and again.

Why You’ll Love This Recipe

• Perfectly Festive: The vibrant cranberry curd and sugared sage make these donuts ideal for holiday gatherings, brunches, or even as a unique gift.
• Sweet Meets Tangy: The tart cranberry curd is the perfect counterbalance to the soft, sweet donuts.
• Simple Ingredients: No need for fancy or hard-to-find items—everything you need is likely in your pantry or easy to grab at the store.
• Customizable: You can adjust the flavors to suit your preferences, whether that means dialing up the sweetness or experimenting with different herbs.
• Showstopper Presentation: The sugared sage adds a touch of elegance that makes these donuts look as good as they taste.

What makes this recipe stand out is the combination of textures and flavors. It’s not just a donut—it’s a whole experience. Each bite is a perfect blend of soft and creamy with a hint of crunch, and the sugared sage gives it that wow factor that’ll have your guests asking for the recipe.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without too much fuss. Here’s everything you’ll need for both the donuts and the toppings:

• For the donuts:
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) whole milk, room temperature
  • 1/4 cup (60ml) sour cream
  • 2 large eggs, room temperature
  • 2 tablespoons (30g) unsalted butter, melted
  • Vegetable oil, for frying
• For the cranberry curd:
  • 1 cup (100g) fresh or frozen cranberries
  • 1/2 cup (100g) granulated sugar
  • 2 large egg yolks
  • 2 tablespoons (30g) unsalted butter, softened
  • 1 tablespoon lemon juice
• For the sugared sage:
  • 12 fresh sage leaves
  • 1/4 cup (50g) granulated sugar
  • 1 egg white, lightly beaten

If you’re missing an ingredient, don’t worry—there are easy substitutions! For example, swap sour cream with Greek yogurt, or use frozen cranberries if fresh ones aren’t in season.

Equipment Needed

• Mixing bowls
• Whisk
• Rolling pin
• Round donut cutter (or improvise using a mug and bottle cap)
• Heavy-bottomed pot or deep fryer
• Fine mesh sieve
• Small saucepan
• Wire cooling rack
• Pastry brush (optional for sugared sage)

Don’t have a donut cutter? No problem—you can use a mug for the larger circle and a bottle cap for the center hole. When it comes to frying, a heavy-bottomed pot works just as well as a deep fryer.

Preparation Method

1. Make the cranberry curd: In a small saucepan, simmer the cranberries and sugar over medium heat until the cranberries burst and soften (about 5 minutes). Press the mixture through a fine mesh sieve into a bowl to remove skins. Whisk in the egg yolks and return to low heat, stirring constantly until thickened (about 5 minutes). Remove from heat and whisk in butter and lemon juice. Cover and chill.
2. Prepare the sugared sage: Dip each sage leaf in egg white, then coat it in sugar. Place on a wire rack to dry for at least 1 hour.
3. Make the donut dough: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix milk, sour cream, eggs, and melted butter. Gradually stir wet ingredients into dry until a dough forms.
4. Roll and cut: On a lightly floured surface, roll dough to about 1/2-inch thickness. Use your donut cutter (or mug and bottle cap) to cut out rounds.
5. Fry the donuts: Heat vegetable oil in a heavy-bottomed pot to 350°F (175°C). Fry donuts in batches until golden brown, about 2 minutes per side. Transfer to a wire rack lined with paper towels.
6. Assemble: Fill a piping bag with the chilled cranberry curd and pipe into each donut. Garnish with sugared sage.

Pro tip: Don’t overcrowd the pot when frying—work in small batches to maintain the oil temperature and ensure even cooking.

Cooking Tips & Techniques

• Maintain oil temperature: Use a thermometer to ensure the oil stays around 350°F. Too hot, and your donuts may burn; too cool, and they’ll absorb too much oil.
• Chill your cranberry curd: Allow the curd to chill fully before piping—it sets nicely and won’t run out of the donuts.
• Don’t skip the sugared sage: It’s not just for looks—it adds a subtle herbal crunch that elevates the flavor profile.
• Test your dough: If it feels too sticky, add a little more flour, but don’t overmix—it’ll make the donuts tough.

From my experience, patience is key—especially when frying donuts. Rushing through steps or skipping the cooling process can compromise the final result.

Variations & Adaptations

• Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
• Herb swap: If sage isn’t your thing, try sugared mint or rosemary for a different flavor twist.
• Seasonal toppings: Add a drizzle of white chocolate or sprinkle crushed pistachios for a festive touch.
• Baked donuts: Skip the frying and bake the donuts at 375°F (190°C) for 12-15 minutes.

My personal favorite variation? Adding a pinch of orange zest to the cranberry curd—it brightens the flavor and pairs beautifully with the sugared sage.

Serving & Storage Suggestions

Serve these cranberry curd donuts slightly warm or at room temperature. They’re perfect on a platter with a sprig of fresh sage for decoration. Pair them with a hot cup of coffee, tea, or even mulled cider for a cozy treat.

To store, keep leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the donuts for up to 5 days. Reheat them in a 300°F (150°C) oven for 5 minutes to revive their texture. Avoid microwaving, as it can make them soggy.

Nutritional Information & Benefits

Each donut (based on the recipe) contains approximately:

• Calories: 250
• Fat: 12g
• Carbohydrates: 32g
• Protein: 4g
• Sugar: 15g

These donuts are a treat but do offer some goodness: cranberries are rich in antioxidants and vitamin C, while sage has anti-inflammatory properties. However, enjoy them in moderation if you’re watching your sugar intake.

Conclusion

If you’re looking for a recipe that’s equal parts indulgent and unique, these irresistible cranberry curd donuts with sugared sage should be at the top of your list. They’re a perfect balance of tangy, sweet, and savory, with a presentation that’s simply stunning.

Try this recipe, make it your own, and let me know how it turns out for you! Share your variations in the comments below—I’d love to see your creativity. And don’t forget to snap a photo because these donuts are Pinterest-worthy!

Happy baking, and here’s to creating memories one delicious bite at a time!

FAQs

Can I use store-bought cranberry sauce for the curd?

You could, but homemade cranberry curd has a fresher taste and smoother texture.

What’s the best way to pipe the curd into the donuts?

Use a piping bag with a small round tip. Insert it into the donut and gently squeeze until filled.

Can I make the donuts ahead of time?

Yes, you can fry them a day ahead and store them in an airtight container. Add the cranberry curd and sugared sage just before serving.

What other fruits work for the curd?

Lemon, passionfruit, or raspberry are great alternatives to cranberry.

How do I keep the oil from getting too hot or cold?

Use a thermometer and adjust the heat as needed. Consistent monitoring is key for perfect donuts.

Print