A recipe for Olive Oil Doughnuts with Dark Chocolate Glaze! These easy baked doughnuts have a wonderful contrast of sweet and salty with a rich dark chocolate glaze and sprinkling of sea salt.
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A few years ago, I was introduced to a delicious treat from the Spain cookbook called Pan con Chocolate (Toasted Bread with Chocolate). Slices of bread are topped with dark chocolate, lightly broiled, sprinkled with sea salt, and drizzled with olive oil.
I wanted to try the flavors in other desserts and came across for the inspiration for these Olive Oil Doughnuts with Dark Chocolate Glaze from A Beautiful Plate. It has all the components for the Spanish snack, but in doughnut form!
The baked doughnuts come together easily with a light, olive oil base. After piping in the pans and baking until golden, they are dipped in a creamy dark chocolate glaze and topped with a sprinkling of coarse sea salt. If desired, add some sprinkles for a fun, festive touch.
Bake the doughnuts until puffed and golden. The tops should spring back when lightly touched. Ten to twelve minutes is usually perfect for me. Allow the donuts to rest in the pan for about 5 minutes before removing. This will make them easier to move without the risk of sticking to the pan or crumbling. Cool completely to room temperature before covering in the glaze.
I used this doughnut pan on Amazon to make the round baked doughnuts (the heart-shaped is no longer available). The easiest way to fill the (well-greased) pan is to transfer the batter to a piping bag or large ziploc bag with the corner snipped off. You can also gently spoon the batter in until each cavity is 3/4 full. Don’t have a doughnut pan? Use a mini muffin pan to make doughnut bites- the cooking time may vary.
These Olive Oil Doughnuts with Dark Chocolate Glaze are best the day they are made. Once the doughnuts have been glazed, they will become sticky after a few hours. If you have extra that you want to freeze, arrange them in a single layer on a parchment lined baking sheet and transfer to a freezer-safe bag once frozen. Defrost at room temperature overnight and glaze right before serving.
Looking for more baked doughnut recipes?
Olive Oil Doughnuts with Dark Chocolate Glaze Recipe
Adapted from A Beautiful Plate
Olive Oil Doughnuts with Dark Chocolate Glaze
- 2 cups (250 grams) all-purpose flour
- 3/4 cup (160 grams) granulated sugar
- 2 teaspoons (8 grams) baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup (118 milliliters) extra virgin olive oil plus more for greasing the pans
- 1/2 cup (118 milliliters) milk
- 1/4 cup (55 grams) plain yogurt
- 2/3 cup (158 milliliters) heavy cream
- 5 ounces (140 grams) dark chocolate finely chopped or chips
- Coarse sea salt for topping
- Sprinkles for decoration, optional
To make the doughnuts:
- Preheat oven to 375˚F (190˚C). Grease two doughnut pans with olive oil.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- In a small bowl, beat together the eggs, olive oil, milk, and yogurt. Fold into the flour mixture until just combined with no streaks remaining.
- Transfer the batter to a piping bag or a large ziploc bag with the corner snipped off. Pipe the batter into prepared doughnut pans.
- Bake in preheated oven until the tops spring back with lightly pressed and the sides are golden, 10-12 minutes. Allow to rest in pan for 5 minutes before transferring to a wire rack to cool to room temperature.
To make the glaze:
- In a small saucepan, warm cream over medium low heat. Once hot, but not yet boiling, remove from heat. Whisk in the chocolate until melted and smooth.
- Dip the top of each cooled doughnut into the chocolate and return to wire rack. Sprinkle with salt and sprinkles if desired and allow to set before serving.
- These doughnuts are best the day they are baked.