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.