Olive Oil Donuts
Yup, you read that right. Olive. Oil. Donuts. Covered in chocolate. Be ready! This fantastic recipe comes from Laura over at A Beautiful Plate and is a must-try.
OLIVE OIL DOUGHNUTS:
1 cup unbleached pastry flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 whole large eggs
3 tablespoons extra virgin olive oil
2 tablespoons buttermilk
DARK CHOCOLATE GLAZE
2.5 ounces semisweet chocolate, very finely chopped
1/3 cup heavy cream
sea salt (topping) – Maldon, Fleur de Sel, or any finishing coarse/flaky
Sprinkles for topping
Instructions
Preheat oven to 375 Fahrenheit degrees. Grease doughnut pan with olive oil (even if your pan is non-stick)
Combine milk and lemon juice and allow to sit for 5 minutes.
Whisk together the flour, sugar, baking powder, and salt in a large bowl.
In separate bowl, combine olive oil, eggs, and milk and lemon juice mixture. Whisk together until uniform.
Create a well in the center of the dry ingredient mixture and add the wet, folding with a spatula until just incorporated.
Using a piping bag (this makes it much easier) or spoon, carefully distribute batter into your doughnut pan.
Bake donuts at 375 degrees for 10-12 minutes or until they lightly spring back when pressed.
Remove from pan immediately and allow to cool down completely on a rack.
Dark Chocolate Grenache
Place finely chopped chocolate in small heat-proof bowl.
Scald cream (heat until just below boiling point)—I prefer to do this in the microwave in 10 second increments.
Pour cream over chocolate and allow to sit for a minute and a half. Using small whisk, very slowly begin to incorporate cream into chocolate—starting in center of the bowl—until mixture comes together and is very shiny and smooth.
Dip tops of doughnuts into the ganache and set aside on plate or cooling rack. Allow glaze to set for about 5-10 minutes and then sprinkle the tops generously with sea salt or sprinkles. Serve immediately.