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Buttermilk Rosemary Donuts + Balsamic Pomegranate Glaze + Salted Honey & Cinnamon Sugar Donut Holes & Baking with Portland Fresh

Course Breakfast, Dessert
Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Author Eva Kosmas Flores

Ingredients

Buttermilk Rosemary Donuts

  • 2 eggs
  • 1 1/3 cups granulated sugar
  • 3/4 cup sour cream
  • 1 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon dried rosemary
  • 1/4 cardamom
  • 5 cups flour
  • canola oil for frying

Pomegranate Balsamic Concentrate

  • 1 cup pomegranate juice
  • 1/4 cup sugar
  • 1 tablespoon aged balsamic vinegar
  • Pomegranate Balsamic Glaze
  • 3 cups powdered sugar
  • 4 tablespoons pomegranate balsamic concentrate
  • 4 teaspoons pomegranate juice

Honey Glaze

  • 1/4 cup honey
  • 1 tablespoon water
  • about 1 tablespoon sea salt for garnish

Cinnamon + Sugar

  • 1 cup powdered sugar mixed with 1 teaspoon cinnamon

Instructions

  1. First, make the Pomegranate Balsamic Concentrate. Simmer the pomegranate juice and sugar over low heat for 20-30 minutes until reduced by about half. Stir in 2 teaspoon thick aged balsamic and set aside to cool completely.
  2. To prepare the donuts, beat the eggs and sugar together until smooth. Mix in the sour cream, buttermilk, and vanilla extract. Add all the remaining ingredients except the flour, mixing until completely combined. Add the flour about 1 cup at a time, mixing until it is just incorporated into the dough. Set aside and cover for 1 hour to proof.
  3. Roll the dough out until it is about ½ inch thick. Cut the donut shapes out of the dough using a donut cutter. Seperate the donut and donut hole shapes. Heat a deep fryer with canola oil to 350 degrees Fahrenheit. The oil should be at least 3 inches deep in the pan, but should be at least 5 inches away from the top of the pan. Fry donuts until golden brown and puffy on each side, about 3-4 minutes. Remove and set aside on a plate lined with paper towels to absorb any excess oil. Repeat with the donut holes.
  4. Allow to cool to room temperature on wire racks with paper towels lined underneath them. While they are cooling prepare the glaze.
  5. To make the Pomegranate Balsamic Glaze, whisk together all ingredients until a thin glaze forms. To thin out the glaze, add a teaspoon or two more pomegranate juice. To thicken the glaze, add a bit more powdered sugar.
  6. Using tongs, take each donut and dip one side of it in the bowl of pomegranate balsamic glaze, placing it back on the rack glazed-side up. Repeat with all the remaining donuts. Serve immediately.
  7. To make the honey glaze, pour the honey and water into a heat-proof bowl and warm in the microwave on high for about 30 seconds. The mixture should appear watery and less syrupy in texture.
  8. Take half of the donut holes and dip them in the warm honey, placing them back on the rack glazed-side up. Sprinkle each with a pinch of sea salt.
  9. Roll the remaining half of the donut holes in the cinnamon and sugar mixture until coated. Serve all donuts immediately.