Baked Olive Oil Doughnuts with Dark Chocolate Glaze
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Baked olive oil doughnuts topped with a dark chocolate glaze and sprinkled with flaky salt!
As suspected, baked doughnuts taste nothing like fried doughnuts. That being said, these baked olive oil doughnuts are still quite decadent. The use of low protein pastry flour, in lieu of traditional all-purpose, yields an extra tender crumb.
The dark chocolate glaze and sprinkle of flaky salt takes these to these doughnuts to the next level.
Baked Olive Oil Doughnuts with Dark Chocolate Glaze
Baked olive oil doughnuts dipped in a dark chocolate and finished with flaky salt. These baked treats come together in less than 30 minutes! This recipe yields 6 standard baked doughnuts.
Ingredients
Olive Oil Doughnuts:
- 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
Dark Chocolate Glaze:
- 1½ ounces (70g) semisweet chocolate very finely chopped
- 2-3 tablespoons (30-45 mL) heavy cream
- Maldon or flaky finishing salt optional
Instructions
- 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.
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Doughnut recipe adapted from King Arthur Flour’s Baked Doughnuts.
Serving: 1serving, Calories: 489kcal, Carbohydrates: 59g, Protein: 8g, Fat: 25g, Saturated Fat: 11g, Polyunsaturated Fat: 12g, Cholesterol: 100mg, Sodium: 453mg, Fiber: 2g, Sugar: 30g
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14 Comments on “Baked Olive Oil Doughnuts with Dark Chocolate Glaze”
I wish people wouldn’t comment on a recipe unless they made it.
Hi Sharon. This post is 11 years old – the internet was a different place back then. I personally appreciate the support either way as there are also a ton of people who make recipes and do not leave reviews, but it’s quite easy to pick these out of this bunch.
These were amazing! So addictive. They reminded me of Pan con Chocolate- a Spanish snack of bread slices topped with dark chocolate, barely broiled, sprinkled with sea salt, and drizzled with olive oil.
Oooh! THAT sounds amazing! So glad you liked them Tara!
oh my gawd! These look great! I love olive oil cake . . making these into doughnuts and adding the Dark Chocolate Glaze & Sea Salt is brilliant!! love this!
Baked, fried, I could even eat the raw doughnut batter as long as it still had that beautiful salted chocolate all over it…
Great looking recipe Laura!! Does this taste more like a regular cake? Since you say baked doughnuts don’t taste like the fried version…
Yes…definitely more like cake/muffin. Thanks Pippa!
Oh my, I love the idea of that combination–olive oil and chocolate! It is now going to stick with me until I make these.
Once I thought of the combination, it started to make a lot of sense actually. I definitely think the better quality oil you use in these, the more noticeable it will be. Otherwise, it might get lost by the chocolate and salt.
Is there anything better than Dark Chocolate and Sea Salt! I’m always for anything that involves salty and sweet!
I don’t think so! 🙂 Thanks so much for visiting. Can’t wait to check out those delicious blueberry muffins I just spotted on your blog.
I, I just, I want, I can’t, I can’t even DEAL. So much yumminess right here.
Haha, thanks Stephanie! 🙂