Olive Oil Doughnuts with Dark Chocolate and Sea Salt
We fit foodies like donuts, but we’re not big fans of grease. Honestly, it doesn’t seem to have a lot going for it, including taste. I mean have you ever tasted grease — by itself?
What we do like is dark chocolate and sea salt; you just can’t go wrong with the combo. Throw a soft little olive oil cake under that and you’ve got one fun treat. Keep in mind that even baked donuts are made individually sized for a reason. One is a treat; two is an extra 20 minutes on the treadmill!
This doughnut recipe that’s adapted from Blog Over Thyme (we like to get a little fancy now and again) calls for pastry flour, but gluten-free, white whole-wheat or all-purpose flour will get the job done. If you don’t prefer eggs, chia gel is a great option. The dark specs offset the topping and (bonus) it cuts back on a little of the fat, too! The pastry bag is not a necessity; however, be sure not to overfill the pan or the doughnuts will rise above the hole.
Fill just a little over half way, so they have room to rise.
- 1 cup whole wheat pastry flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 2 whole large eggs or ½ cup chia gel
- 3 tablespoons olive oil
- 2 tablespoons buttermilk or plain yogurt
- 3 tablespoons semi-sweet chocolate
- 2 tablespoons heavy cream
- Preheat oven to 375 degrees.
- Combine flour, sugar, baking powder and sea salt in large bowl.
- Lightly beat eggs, olive oil and milk.
- Create a well in the dry ingredients and gently add the wet ingredients, mixing just until blended.
- Pipe or spoon the batter into a lightly oiled 6-cavity doughnut pan.
- Bake for 10-12 minutes until doughnut springs back when lightly touched.
- Cool completely on wire rack.
- Finely chop the chocolate and place in a small bowl.
- Heat the heavy cream until it steams and almost boils.
- Pour the cream over the chocolate and wait for 1 minute.
- Whisk the cream and the chocolate until smooth and glossy.
- Dip the top half of the doughnut into the chocolate glaze and allow 5 minutes to harden.
- Sprinkle with coarsely ground sea salt.
Do you have a sweet/salty tooth? —Karen