Summer Garden Doughnuts With Basil Glaze 18.000

Deb Lindsey for The Washington Post

Top Tomato 2014 Aug 20, 2014

After one or two bites of this soft, baked treat, you'll appreciate the taste of something savory. But you might not be able to tell it's tomatoes. Still, we loved the texture and flavor.

You’ll need a special pan for baking doughnuts.

Make Ahead: The doughnuts are best when eaten fresh, but they can be stored in an airtight container for up to 1 day. Reheat in a 300-degree oven before serving. You'll have about half the glaze left over.

Storage Notes: From Germantown, Md., resident MacKenzie Severson.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 18 servings; makes 18 doughnuts

  • For the doughnuts
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 to 3 Roma tomatoes, seeded and diced (1 1/2 cups total)
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 2 teaspoons dried basil
  • 1 1/2 teaspoons baking powder
  • 2 1/4 cups flour
  • For the glaze
  • 2 3/4 to 3 cups confectioners' sugar
  • 1/3 cup whole milk
  • 1/4 cup finely chopped fresh basil


For the doughnuts: Preheat the oven to 350 degrees. Use cooking oil spray to lightly grease the pan.

Combine the eggs, granulated sugar and oil in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until well incorporated.

Combine the tomatoes and baking soda in a food processor; puree until smooth. Add to the bowl, along with the salt, cinnamon, dried basil and baking powder. Beat on medium speed until well incorporated. Stop to scrape down the bowl.

Add the flour; beat on low speed, just until incorporated. Pour enough batter into each doughnut well so that they are three-quarters full. Bake for 15 to 17 minutes, until they have risen. Cool in the pan for 5 minutes, then transfer to a wire cooling rack. Repeat to use all the batter.

Meanwhile, make the glaze: Place 2 3/4 cups of the confectioners' sugar in a large bowl. Gradually whisk in the milk until smooth, then fold in the basil.

Carefully dip the doughnuts in the glaze and return to the wire rack. Once the glaze has set, place the remaining 1/4 cup of confectioners' sugar in a fine-mesh strainer; use it to sprinkle over the doughnuts, if desired.

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Tested by Jim Webster.

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