Olive Oil Doughnuts with Dark Chocolate Glaze
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.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 2 cup (250 grams) all-purpose flour
- 3/4 cup (160 grams) granulated sugar
- 2 tsp (8 grams) baking powder
- 1/2 tsp 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
- 2/3 cup (158 milliliters) heavy cream
- 5 oz (140 grams) dark chocolate (finely chopped or chips)
- Coarse sea salt (for topping)
- Sprinkles (for decoration, optional)
Instructions
- 1
Preheat oven to 375˚F (190˚C). Grease two doughnut pans with olive oil.
- 2
In a large bowl, combine flour, sugar, baking powder, and salt.
- 3
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.
- 4
Transfer the batter to a piping bag or a large ziploc bag with the corner snipped off. Pipe the batter into prepared doughnut pans.
- 5
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.
- 6
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.
- 7
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.
- 8
These doughnuts are best the day they are baked.