Fig Donuts

Almost-savory ricotta-rosemary-fig cake donuts with a fig and dark chocolate glaze. Makes 12.


  • Ricotta-rosemary-fig cake donuts (adapted from Food52)
    • 160 g (1 cup, about 12 figs) fresh figs, cut into eighths
    • 1 1/2 cups flour
    • 1 cup granulated sugar
    • 2 teaspoons baking powder
    • ½ tsp salt
    • 1 tsp finely chopped dried rosemary
    • 3 eggs, whisked
    • 1 1/2 cups whole milk ricotta cheese
    • 2 teaspoons vanilla extract
    • Zest of 1 lemon
    • 1 stick unsalted butter, melted
  • Fig dark chocolate glaze (adapted from KAF)
    • 115 g (2/3 cup) dark chocolate chips (choose one where first ingredient not sugar)
    • 85 g fresh figs (about 8 figs), pureed
    • 4 tbsp butter
    • 50 g (8 tsp) light corn syrup
    • ½ tsp vanilla extract
  • Garnish
    • 2-3 figs


  1. Preheat oven to 350 F. Lightly grease donut tins (2 six-mold tins, for a total of 12 donuts) with cooking spray.
  2. Combine dry ingredients (flour, sugar, baking powder, salt, rosemary).
  3. Combine wet ingredients (eggs, ricotta, vanilla, lemon zest, melted butter).\
  4. Mix wet and dry ingredients together. Batter will be thick.
  5. Transfer to greased donut pan. Make sure to leave a little room at the top so that it doesn’t overflow when you add the figs.
  6. Carefully drop fig quarters into donuts. Push down gently into the thick batter, but not so much that they fully submerge.
  7. Bake 16 minutes, or until a toothpick comes out clean.
  8. Meanwhile, make the glaze: mix ingredients and melt together over low heat.
  9. When donuts are done, let sit in pan for 5 min before transferring to wire rack. When they are still warm (but cool enough to touch), dip in the glaze and return to wire rack.
  10. Just before serving, cut the remaining figs into thin slices, and use to garnish donuts.