Baked olive oil doughnuts topped with a dark chocolate glaze and sprinkled with flaky salt!

Olive Oil Doughnuts with Dark Chocolate Glaze and Sea Salt. These baked donuts couldn't be easier to make!

As suspected, baked doughnuts taste nothing like fried doughnuts. That being said, these baked olive oil doughnuts are still quite decadent.  The use of low protein pastry flour, in lieu of traditional all-purpose, yields an extra tender crumb. 

The dark chocolate glaze and sprinkle of flaky salt takes these to these doughnuts to the next level. 

Baked Olive Oil Doughnuts with Dark Chocolate Glaze

Stack of Baked Olive Oil Doughnuts

Baked Olive Oil Doughnuts with Dark Chocolate Glaze


Baked Olive Oil Doughnuts with Dark Chocolate Glaze

Baked Olive Oil Doughnuts with Dark Chocolate Glaze

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Baked olive oil doughnuts dipped in a dark chocolate and finished with flaky salt. These baked treats come together in less than 30 minutes! This recipe yields 6 standard baked doughnuts.


Olive Oil Doughnuts:

  • 1 cup (120g) unbleached pastry flour
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 2 large eggs room temperature
  • 3 tablespoons (45 mL) high-quality extra virgin olive oil
  • 2 tablespoons buttermilk

Dark Chocolate Glaze:

  • ounces (70g) semisweet chocolate very finely chopped
  • 2-3 tablespoons (30-45 mL) heavy cream
  • Maldon or flaky finishing salt optional


  • Make Doughnuts: Preheat oven to 375°F (190°C) with a rack in the center position. Grease a 6-hole doughnut pan with baking spray.
  • In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Set aside.
  • In a large measuring cup or separate bowl, whisk together the eggs, olive oil, and buttermilk until smooth. Pour the wet ingredients into the dry flour mixture and mix with a spatula until all of flour has been absorbed and the ingredients are evenly incorporated.
  • Using a pastry bag and round piping tip, (this makes it much easier), pipe the batter into the greased doughnut pan. If you do not have a piping bag or tip, you can use a spoon the batter into the pan, but this is a bit trickier.
  • Bake the doughnuts for 10 to 12 minutes or until they spring back slightly when pressed. Remove from the pan immediately and transfer the doughnuts to a wire rack to cool completely before glazing.
  • Make Dark Chocolate Glaze: Place the finely chopped chocolate in small, shallow heat-proof bowl. Heat the cream in 10 second increments in the microwave until hot.
  • Pour the hot cream over the chocolate and allow to sit for 30 seconds. Whisk the ingredients together slowly until the glaze is shiny and smooth.
  • Assemble: Dip the tops of doughnuts into the chocolate glaze and set on a plate or cooling rack, glaze side facing up. Allow the glaze to set for about 5 to 10 minutes, then sprinkle the tops with Maldon or another flaky finishing salt. Serve immediately.
Doughnut recipe adapted from King Arthur Flour’s Baked Doughnuts.
Serving: 1serving, Calories: 489kcal, Carbohydrates: 59g, Protein: 8g, Fat: 25g, Saturated Fat: 11g, Polyunsaturated Fat: 12g, Cholesterol: 100mg, Sodium: 453mg, Fiber: 2g, Sugar: 30g