Baked Olive Oil Doughnuts with Dark Chocolate Glaze

🧂 Ingredients

• 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
• 1½ ounces (70g) semisweet chocolate

  very finely chopped
• 2-3 tablespoons (30-45 mL) heavy cream
• Maldon or flaky finishing salt

  optional

Instructions

• 1 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.
• 2 In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and
  salt. Set aside.
• 3 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.
• 4 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.
• 5 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.
• 6 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.
• 7 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.
• 8 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.

Nutrition Info