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Fig Donuts with Blood Orange Glaze

Recipe by Andrea Polvere

Makes: about 18 mini donuts



• 1 cup all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/8 tsp cinnamon

• 1/4 tsp salt

• 4 tbsp unsalted butter, melted

• 1/2 cup fig puree

• 1/3 cup light brown sugar, packed

• 1 large egg

• 1/2 tsp vanilla extract

• 1 tbsp water

Blood Orange Glaze:

• Zest and juice of 1/2 blood orange, removed in wide strips with a vegetable peeler

• 2 whole cloves

• 1 cup light brown sugar, packed

• 1/2 cup white sugar

• 1/2 cup halved dried figs

• 1 tsp aniseed star (about 1 star)

• 1 tbsp cardamom pods

• 1 cup water


  1. In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Set aside.

  2. In a large bowl, whisk together wet ingredients: melted butter, fig puree, brown sugar, egg, vanilla extract, and water until smooth.

  3. Add the dry ingredients to the bowl with the wet and stir together until a batter forms. Stir until just incorporated; do not over mix.

  4. Spray your donut pan. Pipe them with batter by filling a gallon sized bag with the batter, then snipping off a corner for a makeshift pastry bag. Fill each cavity about halfway.

  5. Bake for 9-11 minutes, or until risen and browned on the edges.

  6. Set aside to cool for 2-3 minutes, then remove to a wire rack set over parchment paper or a baking sheet.

Blood Orange Syrup:

  1. Bring orange zest, cloves, light brown sugar, figs, granulated sugar, aniseed, cardamom pods, and 1 cup water to a boil in a medium saucepan over medium heat. Reduce heat to medium-low and simmer, stirring occasionally and scraping bottom of pan, until reduced by about a third, 30-35 minutes. Strain syrup into a medium bowl; let cool.

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