Baked doughnuts with olive oil


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


  1. Preheat oven to 375 Fahrenheit degrees. Grease doughnut pan with olive oil (even if your pan is non-stick)
  2. Combine milk and lemon juice and allow to sit for 5 minutes.
  3. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
  4. In separate bowl, combine olive oil, eggs, and milk (and lemon juice) mixture. Whisk together until uniform.
  5. Create a well in the center of the dry ingredient mixture and add the wet, folding with a spatula until just incorporated.
  6. Using a piping bag (this makes it much easier) or spoon, carefully distribute batter into your doughnut pan.
  7. Bake donuts at 375 degrees for 10-12 minutes or until they lightly spring back when pressed.
  8. 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.
  • image-0-02-04-2393b2a7ca585385bf9230a10ea54690a38e758b4a8c372aadaa955088b25207-V

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