Olive Oil Mini-Doughnuts

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Donuts with the freshness of lemon zest and juice and the earthiness of rosemary.



For the doughnuts:

  • 1 c white whole-wheat flour
  • 1 c cake flour
  • ¾ c white sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp lemon zest
  • ½ tsp minced rosemary
  • 2 large eggs
  • juice from one lemon half
  • 1 c milk
  • 4 tbsp olive oil


For the glaze:

  • 2 tbsp sour cream
  • ¾ c powdered sugar
  • ½ tsp lemon juice
  • ¼ tsp honey



1. Preheat oven to 350º. Spray a mini-doughnut baking pan with cooking spray.
2. In a medium bowl, blend the flours, sugar, baking powder, salt, lemon zest, and rosemary with a whisk.
3. Add the eggs, milk and olive oil and mix until just combined.
4. Spoon about one tablespoon of batter into each mini-doughnut mold.
5. Bake for 11-12 minutes.
6. Remove from oven, transfer to a cooling rack, and cool completely.
7. To make the glaze, combine the sour cream and powdered sugar in a small saucepan over low heat and stir until smooth.
8. Remove from heat and stir in the honey and lemon juice.
9. Dip the top of each mini-doughnut in the glaze and return to cooling rack. Glaze will remain soft and sticky.



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