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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.

Fill just a little over half way, so they have room to rise.

Olive Oil Doughnuts with Dark Chocolate and Sea Salt
Recipe type: dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
These Olive Oil Doughnuts with Dark Chocolate and Sea Salt are addictive! Recipe adapted from Blogging Over Thyme.
  • 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
Chocolate Glaze
  • 3 tablespoons semi-sweet chocolate
  • 2 tablespoons heavy cream
  1. Preheat oven to 375 degrees.
  2. Combine flour, sugar, baking powder and sea salt in large bowl.
  3. Lightly beat eggs, olive oil and milk.
  4. Create a well in the dry ingredients and gently add the wet ingredients, mixing just until blended.
  5. Pipe or spoon the batter into a lightly oiled 6-cavity doughnut pan.
  6. Bake for 10-12 minutes until doughnut springs back when lightly touched.
  7. Cool completely on wire rack.
  8. Finely chop the chocolate and place in a small bowl.
  9. Heat the heavy cream until it steams and almost boils.
  10. Pour the cream over the chocolate and wait for 1 minute.
  11. Whisk the cream and the chocolate until smooth and glossy.
  12. Dip the top half of the doughnut into the chocolate glaze and allow 5 minutes to harden.
  13. Sprinkle with coarsely ground sea salt.
Use a chunky or flaky seat salt that will really stand out. I used pink Himalayan.
Nutrition Information
Serving size: 1

Do you have a sweet/salty tooth? —Karen

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