Pear And Cranberry Donuts - flour

Method

• Mix the flour, 1/3 cup sugar and a pinch of salt in a large mixer bowl. Make a well in the center. Heat the milk in a small saucepan until lukewarm. Mix 1/2 cup of the milk, yeast and 1 tsp sugar in a small bowl, stirring until dissolved. Pour into the well and sprinkle with a little of the flour mixture. Cover and let stand for 15 mins.
• Add melted butter, eggs and remaining milk to the flour mixture. Knead with the dough hook of a mixer to a smooth dough. Cover and let stand in a warm place for 40 mins, or until the dough has doubled in size.
• Grease a baking sheet. Knead the dough again and divide in half. Shape each half on a floured work surface into a long roll. Cut each roll into 12 equal pieces and shape into balls. Place on the baking sheet; cover and let stand for 20 mins.
• Place the pears, 1 tbsp sugar and 1 tbsp water in a saucepan in medium heat. Cover and simmer for 10 mins, until soft. Stir in the cranberry sauce and cinnamon. Set aside to cool.
• Heat the vegetable shortening in a large, wide saucepan to about 300°F. Cook the donuts for about 8 mins, turning once, until browned on both sides. Remove with a slotted spoon and drain on paper towels.
• Spoon the pear filling into a piping bag fitted with a small, plain tip and carefully pipe into the center of the donuts.
• Mix the powdered sugar, lemon juice, 1-2 tsp water and a few drops of food color to make a thick, pink icing. Place 3 tbsp sugar on a plate and dip one side of each donut in it. Dip the other side in the icing. Place donuts, icing side up, on wire rack to dry.