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
In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In a large bowl, whisk together wet ingredients: melted butter, fig puree, brown sugar, egg, vanilla extract, and water until smooth.
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.
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.
Bake for 9-11 minutes, or until risen and browned on the edges.
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:
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.