Baked Olive Oil Doughnuts with Dark Chocolate Glaze
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.
Ingredients
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:
- 1½ ounces (70g) semisweet chocolate very finely chopped
- 2-3 tablespoons (30-45 mL) heavy cream
- Maldon or flaky finishing salt optional
Instructions
- 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