Well the New Year kicked off to a grand ole start by spending the entire day in the kitchen making Rosemary Donuts With Pomegranate Balsamic Glaze. To say the least, my new year’s resolution took a day off the very first day in but oh my was it well worth it!
This post is part one of a two part series where I’ll be sharing some of the highlighted moments from my time together with Eva Kosmas Flores in her kitchen here in Portland. This is the second time we’ve worked together on a styling & photography shoot and it’s just such a pleasure to work with her. If you haven’t already, make sure to check out her site, Adventures In Cooking, for her version of this collaborative project we had together!
We ended up with an outrageous amount of stellar photos and decided to share them on each other’s posts as we got different angles and shots while we went. This being said, the photos you’ll see below are credited to us both as we’ve mixed our best in together. How fun, right? Seriously, collaborating in the kitchen has got to be one of my all time favorites- I hope it continues as I grow in my absolute love for food blogging, styling and photography. You know when you find something that just makes your heart sing? Well this is it- posts like these with people who share the same passions as I.
Make sure to check back next week for the follow up post where I’ll showcase the other two types of donuts we made with more recipes and photos in the collection. Enjoy!
[recipe-box]
Buttermilk Rosemary donuts with a pomegranate glaze
Recipe from Adventures In Cooking
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
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.
Roll the dough out until it is about ½ inch thick. Cut the donut shapes out of the dough using a donut cutter. Separate 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.
Allow to cool to room temperature on wire racks with paper towels lined underneath them. Meanwhile, to 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.
Once the concentrate cools, whisk together the concentrate, sugar, and pomegranate juice 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.
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.
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.
Roll the remaining half of the donut holes in the cinnamon and sugar mixture until coated.
Serve all donuts immediately. Keeps for 1-2 days in airtight container.
[/recipe-box]
