Irresistible Cranberry Curd Donuts Recipe with Sugared Sage

Introduction

The lush pop of tart cranberry curd nestled inside a fluffy donut, topped with delicate sugared sage leaves, is one of those culinary moments you won’t forget. I vividly recall the first time I brought these donuts to a family gathering—there was silence as everyone took their first bite, followed by unanimous “Wow, these are incredible!”

There’s something magical about the combination of bright cranberry flavor and the earthy sweetness of sage. It’s festive, yet sophisticated, and perfect for the holiday season. But let me tell you, these irresistible cranberry curd donuts are not just for special occasions. They’re a show-stopping treat to make anytime you want to impress or indulge.

This recipe has been tested (and retested) to ensure it’s foolproof. Trust me when I say, nothing beats the joy of biting into one of these donuts—the crisp sugared sage leaves crunching delicately against the creamy, tangy curd and pillowy dough. Ready to make your new favorite dessert?

Why You’ll Love This Recipe

• Perfectly Balanced Flavors: The tart cranberry curd pairs beautifully with the sweetness of the sugared sage and the soft donut.
• Visually Stunning: These donuts are Pinterest-worthy with their vibrant cranberry filling and sparkling sugared sage leaves.
• Festive and Unique: A refreshing twist for holiday gatherings or when you want to bring something extra special to the table.
• Customizable: You can adapt this recipe to suit your flavor preferences or dietary needs.
• Crowd-Pleaser: Everyone will be asking you for the recipe after just one bite.
• Fun to Make: From crafting the cranberry curd to sugaring the sage, each step is a delightful experience.

This recipe is about more than just baking—it’s about creating a treat that’s indulgent yet refined, making every bite a celebration of flavor and texture.

What Ingredients You Will Need

This recipe uses fresh, vibrant ingredients to create a symphony of flavors. Here’s what you’ll need:

• For the Donuts:
• 2 1/2 cups (315g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 packet (2 1/4 teaspoons) instant yeast
• 1/2 teaspoon salt
• 1/2 cup (120ml) warm milk
• 2 large eggs, room temperature
• 1/4 cup (60g) unsalted butter, softened
• Vegetable oil for frying
• For the Cranberry Curd:
• 1 cup (100g) fresh cranberries
• 1/2 cup (100g) granulated sugar
• 2 large egg yolks
• 2 tablespoons (30ml) fresh lemon juice
• 4 tablespoons (60g) unsalted butter, cubed
• For the Sugared Sage:
• Fresh sage leaves
• 1 egg white, lightly beaten
• 1/4 cup (50g) granulated sugar

Each ingredient plays its part in creating a harmonious, unforgettable dessert. Don’t skip the sugared sage—it’s the perfect finishing touch!

Equipment Needed

• Mixing bowls
• Stand mixer (or a hand mixer with dough hooks)
• Rolling pin
• Donut cutter (or a round cutter and a smaller cutter for the center)
• Heavy-bottomed pan for frying
• Slotted spoon
• Medium saucepan
• Whisk
• Mesh strainer
• Pastry bag or small spoon for filling

If you don’t have a donut cutter, don’t worry—you can use any round cutters you have on hand. A heavy-bottomed pan is ideal for even frying, and a slotted spoon makes removing donuts from the oil simple and safe.

Preparation Method

1. Prepare the Dough: In a mixing bowl, combine flour, sugar, yeast, and salt. Add warm milk, eggs, and softened butter. Knead for 8-10 minutes until smooth and elastic. Cover and let rise in a warm spot for 1 hour, or until doubled in size.
2. Make the Cranberry Curd: In a saucepan, combine cranberries, sugar, and lemon juice. Cook over medium heat until the cranberries burst, about 5-7 minutes. Blend the mixture until smooth, then strain through a fine mesh sieve. Return the strained mixture to the saucepan and whisk in egg yolks and butter over low heat until thickened. Transfer to a bowl and refrigerate.
3. Shape and Fry the Donuts: Roll the dough to 1/2 inch (1.3cm) thickness on a floured surface. Cut out donuts using cutters. Heat vegetable oil to 350°F (175°C) in a heavy-bottomed pan. Fry donuts in batches for 2-3 minutes per side until golden brown. Drain on paper towels.
4. Sugar the Sage Leaves: Brush sage leaves lightly with egg white and dip them into granulated sugar. Set aside to dry for 1 hour.
5. Fill the Donuts: Use a pastry bag or small spoon to fill each donut with the cooled cranberry curd. Pipe or spoon the filling into the center of each donut.
6. Decorate and Serve: Garnish the donuts with sugared sage leaves. Serve immediately and enjoy!

Don’t rush the dough rising process—it’s key to achieving that soft and fluffy texture. And when frying, keep an eye on the temperature to ensure your donuts cook evenly and don’t absorb too much oil.

Cooking Tips & Techniques

• Temperature Control: Use a thermometer to keep the oil at a consistent 350°F (175°C) while frying.
• Don’t Overcrowd the Pan: Fry donuts in small batches to maintain even cooking and avoid lowering the oil temperature.
• Work Quickly with the Dough: The dough is soft and delicate, so handle it gently to maintain its airy texture.
• Perfect Cranberry Curd: Strain the curd to remove any lumps and achieve a silky-smooth filling.
• Sugared Sage Tips: Choose fresh, whole sage leaves and let them dry completely before using to ensure proper sugaring.

These little tricks will take your donuts from good to unforgettable. The sugared sage is a standout detail that will impress everyone!

Variations & Adaptations

• Swap the Cranberries: Try making the curd with raspberries or blackberries for a different flavor profile.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend suitable for yeast recipes.
• Seasonal Twist: Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor perfect for fall.
• Dairy-Free Option: Replace butter and milk with plant-based alternatives like almond milk and vegan butter.
• Custom Fillings: Swap the cranberry curd for lemon curd, chocolate ganache, or even jam if you’re in the mood for something different.

Feel free to experiment with flavors and textures to make these donuts your own. The cranberry and sage combo is a favorite, but the possibilities are endless!

Serving & Storage Suggestions

These cranberry curd donuts are best served fresh and slightly warm. Pair them with a cup of coffee or tea for a delightful treat. If you’re serving them at a gathering, arrange them on a platter with sugared sage leaves for a stunning presentation.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the microwave for 10-15 seconds or warm them gently in a 300°F (150°C) oven. Sugared sage leaves should be stored separately to maintain their crispness.

The flavors of the cranberry curd deepen over time, making these donuts just as delicious the next day!

Nutritional Information & Benefits

Each donut contains approximately:

• Calories: 210
• Fat: 10g
• Carbohydrates: 28g
• Protein: 4g

The cranberries are rich in antioxidants and vitamin C, while the sage adds unique earthy notes and potential anti-inflammatory properties. If you’re looking for a dessert that’s indulgent yet offers a touch of health benefits, this recipe is a great choice!

Conclusion

Irresistible cranberry curd donuts with sugared sage are the kind of recipe you’ll want to make again and again. They’re unique, beautiful, and bursting with flavor. The combination of tart cranberry, sweet sugared sage, and soft donuts is pure perfection.

I hope you love this recipe as much as I do. Feel free to add your own spin—maybe a different filling or a new herb to sugar! And don’t forget to share your creations in the comments below. Let’s make this recipe the centerpiece of your next dessert table!

Happy baking, and remember—every bite is a little celebration!

FAQs

Can I make the cranberry curd ahead of time?

Yes! Cranberry curd can be made up to 3 days in advance and stored in the refrigerator.

Can I bake the donuts instead of frying?

Baked donuts won’t have the same fluffy texture, but you can bake them at 375°F (190°C) for 10-12 minutes.

What can I use instead of sugared sage?

You can use candied mint leaves or simply sprinkle powdered sugar on top for a different garnish.

How do I prevent my donuts from absorbing too much oil?

Make sure the oil is at 350°F (175°C) and don’t overcrowd the pan. Use a thermometer for accuracy.

Can I freeze these donuts?

Yes, unfrosted donuts can be frozen for up to 2 months. Thaw and fill them before serving.

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