Olive Oil Doughnuts with Dark Chocolate Glaze

Name: Olive Oil Doughnuts with Dark Chocolate Glaze
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 -15 Doughnuts
Ingredients: 2 cups (250 grams) all-purpose flour; 3/4 cup (160 grams) granulated sugar; 2 teaspoons (8 grams) baking powder; 1/2 teaspoon salt; 2 large eggs; 1/2 cup (118 milliliters) extra virgin olive oil; 1/2 cup (118 milliliters) milk; 1/4 cup (55 grams) plain yogurt; 2/3 cup (158 milliliters) heavy cream; 5 ounces (140 grams) dark chocolate; coarse sea salt; Sprinkles

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Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
12 -15 Doughnuts
Course
Breakfast
Cuisine
International

Olive Oil Doughnuts with Dark Chocolate Glaze

Iris Warren

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A recipe for Olive Oil Doughnuts with Dark Chocolate Glaze! These easy baked doughnuts have a wonderful contrast of sweet and salty with a rich dark chocolate glaze and sprinkling of sea salt.

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Ingredients

Servings

Doughnuts:

2 cups (250 grams) all-purpose flour
3/4 cup (160 grams) granulated sugar
2 teaspoons (8 grams) baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup (118 milliliters) extra virgin olive oil plus more for greasing the pans
1/2 cup (118 milliliters) milk
1/4 cup (55 grams) plain yogurt

Toppings:

2/3 cup (158 milliliters) heavy cream
5 ounces (140 grams) dark chocolate finely chopped or chips
coarse sea salt for topping
Sprinkles for decoration, optional

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Instructions

To make the doughnuts:

Preheat oven to 375˚F (190˚C). Grease two doughnut pans with olive oil.
In a large bowl, combine flour, sugar, baking powder, and salt.
In a small bowl, beat together the eggs, olive oil, milk, and yogurt. Fold into the flour mixture until just combined with no streaks remaining.
Transfer the batter to a piping bag or a large ziploc bag with the corner snipped off. Pipe the batter into prepared doughnut pans.
Bake in preheated oven until the tops spring back with lightly pressed and the sides are golden, 10-12 minutes. Allow to rest in pan for 5 minutes before transferring to a wire rack to cool to room temperature.

To make the glaze:

In a small saucepan, warm cream over medium low heat. Once hot, but not yet boiling, remove from heat. Whisk in the chocolate until melted and smooth.
Dip the top of each cooled doughnut into the chocolate and return to wire rack. Sprinkle with salt and sprinkles if desired and allow to set before serving.
These doughnuts are best the day they are baked.