Olive Oil Doughnuts with Dark Chocolate Glaze and Sea Salt

Last year, I was introduced to a delicious dessert from the Spain: Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andalucíacookbook called Pan con Chocolate. Slices of bread are topped with dark chocolate, lightly broiled, sprinkled with sea salt, and drizzled with olive oil. These Olive Oil Doughnuts with Dark Chocolate Glaze and Sea Salt brought together all those flavors in doughnut form.

I used a heart shaped doughnut pan to bake the doughnuts: Wilton Nonstick 6-Cavity Heart Donut Pan. It is the perfect shape for Valentine’s Day, but any doughnut pan will work. If you use a mini doughnut pan, decrease the cooking time by a couple of minutes.

These are best within a few hours after baking.

Olive Oil Doughnuts with Dark Chocolate Glaze and Sea Salt
Adapted from Blogging Over Thyme, from King Arthur Flour
~6 Doughnuts

Doughnuts:
1 cup (113 grams) unbleached pastry flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
3 tablespoons extra virgin olive oil, plus more for greasing
2 tablespoons buttermilk
Topping:
1/3 cup heavy cream
2.5 ounces dark chocolate, finely chopped
Coarse sea salt for topping

 

Preheat oven to 375 degrees F. Grease a 6 tin doughnut pan with olive oil.

In a large bowl, combine flour, sugar, baking powder, and salt.

In a small bowl, beat together eggs, olive oil, and buttermilk. Fold into the flour mixture until just combined.

Transfer the batter to a piping bag or a large ziploc bag with the corner snipped off. Pipe the batter into prepared doughnut pan.

Bake in preheated oven until the tips spring back with lightly pressed and are golden, 10-12 minutes. Transfer to wire rack to cool.

In a small saucepan, warm cream over medium low heat. Once hot, but not yet boiling, remove from heat. Whisk in chocolate until melted and smooth. Dip the top of each cooled doughnut into the chocolate and return to wire rack. Sprinkle with salt and allow to set.