• J. Kolk

Milk Chocolate Rosemary Donuts

I don't know if this will sound like a bit of a paradox to you all, but I like desserts, just as long as they're not too sweet. I like semi-sweet treats. Like a nicely balanced dark chocolate or a creamy panna cotta with a hint of sugar.


With that in mind, I made a not overly sweet, holiday inspired donut. The twist? Rosemary paired with chocolate. Its not a stretch for me, as I've been pairing unique things with chocolate for ages, (I used to own a boutique chocolate business) but for those who are still suspect, hear me out. It's divine.




The earthy, piney, botanical spice that rosemary holds actually works incredible well with a balanced, (again not too sweet) creamy milk chocolate. But if you're not wanting to adventure into the herb meets cocoa land just yet, omit the rosemary and enjoy a chocolatey treat sans greenery.





I've topped these donuts with the Frosted Rosemary Trees for an extra festive touch.


Milk Chocolate Rosemary Donuts

makes 18


2 cups flour

1/2 cup cocoa

1 1/2 tsp baking powder

1 cup white sugar

1 cup milk

1/2 cup sour cream (or greek yogurt)

3 eggs

3 Tbs canola oil

pinch of salt


Preheat over to 350* C

Sift dry ingredients into a bowl, mix well. In another bowl, whisk eggs , add all other wet ingredients. Stir.

Gently fold the wet ingredients in to the dry. stir until smooth, but do not overmix.

Spoon or pipe batter into oiled donut pan. Bake for approx 12-13 minutes, or until a toothpick comes out clean.

While cooling, make glaze.


Rosemary Milk Chocolate Glaze


1/2 cup finely chopped milk chocolate

1/2 cup heavy cream

2 sprigs fresh rosemary

1 Tbs butter

2-3 Tbs powdered sugar

pinch of salt


Finely chop chocolate, and place in a heat safe bowl. Add cubed butter (room temperature or softer).

Put rosemary and cream in a small saucepan. heat over low until the cream starts to bubble, pull off heat, and strain, pouring onto the chocolate. Cover immediately.

Let stand for 5 or so minutes. Uncover and begin to stir slowly. Chocolate should be fully melted, and will start to come together with the cream as stirred, like a ganache.

Add salt and sugar, and fully stir till smooth.

Let the glaze cool, as it cools it with thicken slightly. When it feels thicker while stirred, begin to glaze your cooled donuts. Dip each donut into the glaze halfway, then turn right side up and set on drying rack.

Garnish with Frosted Rosemary Trees and enjoy!





Be Kind & Eat Well!

- Jolene




45 views0 comments

Recent Posts

See All