Cornbread Doughnuts with Cranberry Glaze and Pecans
Cornbread Doughnuts with Cranberry Glaze and Pecans
Ingredients
1/2 cup finely chopped pecans, for topping
2-3 tablespoons water, or more as needed
1-2 tablespoons cranberry sauce
3/4 cup confectioners’ sugar
1 teaspoon freshly grated lemon zest
1 tablespoon canola oil
2 tablespoons honey
1/2 cup Greek yogurt
1 egg, lightly beaten
Pinch of salt
3/4 teaspoon baking powder
3/4 teaspoon baking soda
2 tablespoons granulated sugar
1/2 cup all-purpose flour
1/2 cup cornmeal
Step by step
Preheat the oven to 375°F. Lightly grease a set of 2 KitchenAid® Professional-Grade Nonstick 6-Cavity Mini Doughnut Pans with butter or baking spray.
In a large bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder and salt. In a small bowl, combine the egg, yogurt, honey, canola oil and lemon zest. Add the wet ingredients to the bowl with the dry ingredients and gently fold until combined.
Add the batter to a large piping bag or a large re-sealable zipper storage bag with the tip cut off. Fill each cavity 1/2 full. Bake for 5 to 7 minutes or until golden and puffed up. Let cool for 5 minutes and then flip over onto a cooling rack.
For the cranberry glaze: Whisk together the confectioners’ sugar, cranberry sauce and two tablespoons water. Add more water, if needed, to smooth the glaze. Dip doughnuts into glaze or pour glaze on top of doughnuts using a spoon. Top with chopped pecans and serve. Experiment with your own toppings to create unique combinations and flavors!