Pomegranate Glaze
I recently was looking for a unique flavor (and fun color) for my most recent batch of baked doughnuts. I was making them as part of a bake-off challenge that I participate in on Instagram where creativity is key. Pomegranates have that sweet/tart flavor profile that I thought might balance the sweetness of a sugary glaze. So I replaced some liquid with some Pomegranate juice and I was actually surprised how fantastic it was. It’s not only pretty, but complimented the flavor of a vanilla doughnut really well. I think it would also be nice with lemon or ginger flavored doughnuts. Looking for something beyond chocolate or vanilla? This is it. I obviously topped mine with some pretty sprinkles but I think next time I might try topping with chopped, toasted pistachios.
This glaze works great for coating baked donuts, pouring over bundt cakes, or drizzling over a loaf. You can make it thicker or thinner by adjusting the amount of juice you use.
Pomegranate Glaze Recipe:
Yield:
Covers 8-12 doughnuts depending on size. Doubles easily
Ingredients
• 440 g Powdered Sugar (sifted)
• 3 TBSP Light Corn Syrup
• 1/4 tsp Fine table salt
• 1/4 cup Milk
• 3 TBSP Pomegranate Juice (more as needed)
• 4 TBSP melted unsalted butter, cooled for 1 or 2 minutes
• 1 drop pink/rose gel food coloring (optional)
• Sprinkles to decorate (optional)
Instructions:
Make sure doughnuts have completely cooled.
Layer a baking pan with parchment and place a wire cooling rack on top.
Whisk all ingredients together in a large wide bowl until combined and smooth. Use immediately.
Place donut in bowl with glaze face up and spoon glaze over top until completely covered. Use two forks to lift the donut out of the bowl from underneath. Let excess glaze drip off and place on prepared wire rack.
If using sprinkles, shake on top of doughnut before glaze sets.
Let doughnuts sit on wire rack until glaze has hardened.
