• Heat the oven to 350°F and spray two 6-well donut pans with baking spray.
  Baking spray for the pans
• In a medium bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk to mix thoroughly.
  2 cups all-purpose flour | 1 cup granulated sugar | 2 tsp baking powder | 1/2 tsp salt
• In another bowl, whisk the eggs with the milk, melted butter, 1 tablespoon of orange zest, and 1 teaspoon of vanilla extract.
  2 large eggs | 2/3 cup milk | 5 tbsp melted butter | 1 tbsp finely grated orange zest | 1 tsp vanilla extract
• Add the dry ingredients to the egg mixture along with the finely chopped cranberries. Stir just until the ingredients are moistened.
  2/3 cup finely chopped cranberries
• Spoon batter into the donut pan wells, filling them about 2/3 full.
For neater, more even donuts, transfer the batter to a piping bag or a zip-top bag with a corner snipped off. Pipe the batter into the wells in a circle for cleaner results and less mess than spooning.
• Bake the cranberry-orange donuts for about 10 to 12 minutes, or until a toothpick inserted into one comes out clean.
• Let the donuts cool for about 5 minutes; carefully remove them to a rack to cool completely.

For the Orange Glaze

• In a medium bowl, combine the confectioners' sugar, 3 tablespoons of orange juice, 1 teaspoon of orange zest, and 1/2 teaspoon of vanilla extract. Whisk to blend, adding more orange juice, if needed for glazing consistency.
  1 1/2 cups confectioners' sugar | 3 to 4 tbsp fresh orange juice | 1 tsp finely grated orange zest | 1/2 tsp vanilla extract
• Dip the tops of the cooled donuts into the glaze or drizzle it over them. Place on the rack and let the glaze set before serving..