Extra Virgin Olive Oil Donuts



  • 1 cup baking flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 2 whole large eggs
  • 3 tablespoons Wilson’s Extra Virgin Olive Oil
  • 2 tablespoons whole milk + 1/4 teaspoon fresh lemon juice

Dark Chocolate Glaze:

  • 75 grams dark chocolate, very finely chopped
  • 1/3 cup heavy cream
  • Sea salt / nuts / coconut shavings / your favourite topping


The Donuts:

Preheat oven to 190 degrees Celsius.

Grease doughnut pan with Wilson’s Extra Virgin 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/lemon mixture. Whisk together until uniform.

Create a well in the centre of the dry ingredient mixture and add the wet, folding with a spatula until just incorporated.

Carefully distribute batter into your doughnut pan. Bake donuts at 190 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.

For the Glaze:

Scald cream (heat until just below boiling point – I prefer to do this in the microwave in 10 second increments.) Place finely chopped chocolate in small heat-proof bowl and pour cream over chocolate, allowing it to sit for a minute and a half.

Using small whisk and starting in the centre of the bowl, very slowly begin to incorporate cream into chocolate 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 your favourite topping. Serve immediately.

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