Olive Oil Doughnuts:
- 1 cup flour (113 grams)
- 1/2 cup castor sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 whole large eggs
- 3 tablespoons extra virgin olive oil (better quality oils will yield a more pronounced flavor)
- 2 tablespoons whole milk + 1/4 teaspoon fresh lemon juice (or 2 tablespoons buttermilk, if you have it on hand)
Dark Chocolate Glaze: (Makes enough to glaze 12 doughnuts)
- 2 ounces semisweet chocolate, very finely chopped
- 1/3 cup heavy cream
- Preheat oven to 375 Fahrenheit degrees. Grease doughnut pan with olive oil (even if your pan is non-stick)
- Combine milk and lemon juice and allow to sit for 5 minutes.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- In separate bowl, combine olive oil, eggs, and milk (and lemon juice) mixture. Whisk together until uniform.
- Create a well in the center of the dry ingredient mixture and add the wet, folding with a spatula until just incorporated.
- Using a piping bag (this makes it much easier) or spoon, carefully distribute batter into your doughnut pan.
- Bake donuts at 375 degrees for 10-12 minutes or until they lightly spring back when pressed.
- Remove from pan immediately and allow to cool down completely on a rack.
Dark Chocolate Glaze:
- Place finely chopped chocolate in small heat-proof bowl.
- Scald cream (heat until just below boiling point)—I prefer to do this in the microwave in 10 second increments.
- Pour cream over chocolate and allow to sit for a minute and a half. Using small whisk, very slowly begin to incorporate cream into chocolate—starting in center of the bowl—until mixture comes together and is very shiny and smooth.
- Dip tops of doughnuts into the ganache and set aside on plate or cooling rack. Decrate with sprinkles.Allow glaze to set for about 5 to 10 minutes. Serve immediately.