Baked Olive Oil Donuts with Dark Chocolate Sea Salt Glaze

2 tablespoons whole milk plus 1/4 teaspoon lemon juice

1 cup unbleached pastry flour

1/2 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon kosher salt

3 tablespoons Blood Orange, Lemon or Unflavored Mild Olive Oil

2 large eggs

 

2 1/2 ounces semi-sweet chocolate, finely chopped

1/3 cup whipping cream

1 teaspoon Espresso, Dark Chocolate or Raspberry Balsamic Vinegar

Coarse sea salt (optional)

 

Preheat oven to 375 degrees.  Grease doughnut pan* with olive oil.  Combine milk and lemon juice and let sit for 5 minutes.  Whisk together the flour, sugar, baking powder and salt.  Combine the olive oil, eggs and milk mixture and add them to the flour.  Stir just until combined  Pour into pan and bake for 15-18 minutes.  Leave in the pan 5 minutes to set up and then move to a cooling rack.

 

Melt the chocolate, cream and vinegar in double boiler or in a heat-proof bowl resting on a pot over almost simmering water.  Don’t let it actually simmer.  Gently whisk the combination until it comes together.  Then, dip the donuts in the chocolate and let dry a bit.  Sprinkle with a little sea salt if you wish.

 

Makes 6 donuts

*  I found an inexpensive doughnut pan at Walmart.

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