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Recipe Summary

prep:
35 mins
rise:
1 hr 30 mins
stand:
10 mins
cook:
3 mins
total:
2 hrs 18 mins
Servings:
24
Yield:
24 fritters
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a mixer bowl, combine 1-1/2 cups of the flour, the yeast, and the baking powder. In a saucepan, heat the sugar, 1/2 cup shortening, dry milk powder, salt, and 2/3 cup water just until warm (120 degree F to 130 degree F) and shortening is almost melted, stirring constantly.

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  • Add to flour mixture; add eggs and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in cranberries and as much of the remaining flour as you can.

  • Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that's smooth (except for the cranberries) and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until doubled (1-1/2 hours).

  • Punch dough down. Divide in half. Cover and let rest for 10 minutes. Roll out each half to a 1/2-inch-thick rectangle, about 12x9 inches. Cut each half into twelve 3x3-inch squares.

  • Meanwhile, heat shortening or oil to 350 degree F. Fry 2 or 3 fritters at a time about 3 minutes or until golden, turning once. Drain. Spoon Doughnut Glaze over fritters while warm. Makes 24 fritters.

Nutrition Facts

213 calories; fat 5g; cholesterol 27mg; saturated fat 1g; carbohydrates 38g; insoluble fiber 1g; protein 4g; vitamin a 48.6IU; vitamin c 1.2mg; sodium 185mg; calcium 30.3mg; iron 1.3mg.
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