Baked Olive Oil Doughnuts with Dark Chocolate Glaze
Yield: 6Doughnuts
Prep: 20 minutesminutes
Cook: 20 minutesminutes
Additional Time: 5 minutesminutes
Total: 45 minutesminutes
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.
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.