The day before prep begins, cover 10oz dried cranberries with orange juice and reserve in cooler. The next day, drain cranberries and reserve for use in recipe. This step is optional but will make plump and delicious cranberries!
Make up yeast raised donuts according to manufacturer’s instructions. Scale out 5 pounds dough and place on a floured bench. Top with 10oz prepared cranberries and 8oz orange fruit bits. Using a bench knife, begin to chop up the mixture, folding to mix, until the dough pieces are silver dollar sized. Shape dough into a log, using more dusting flour as needed and slice 3oz portions, placing dough directly on frying screen. Proof and fry according to manufacturer’s directions on the bag and glaze while still warm.
Fritters are best made with donut dough re-rolls. Use your first roll for rings, your second roll for Bismark’s, and your third roll for fritters. Once dough has been rolled, knead together, let bench (covered) for 20 minutes, then proceed with shaping as desired.
Use a high protein or bread flour for dusting the bench regardless of product. High protein flours are less likely to have lumps and will provide more even coverage on the bench. This even coverage and high protein content will have less absorption by the dough, making it less likely to alter the recipe.