Forget deep frying and waiting for a yeasted dough to rise—these chocolate treats are ready in just a few minutes. Enjoy as is, with a dusting of confectioner’s sugar, or with this simple yet rich chocolate glaze.
Ingredients
- 1 1/2 cups all-purpose flour
- 6 tablespoons unsweetened cocoa
- 1 teaspoon instant espresso powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 large eggs
- 1 1/4 cups sugar
- 6 tablespoons Greek yogurt
- 3 tablespoons extra virgin olive oil
- 1/2 cup milk
- 1 1/2 teaspoon vanilla extract
Optional glaze:
- 6 ounces semi-sweet chocolate
- 2 tablespoons olive oil
Directions
Step 1
Preheat your oven to 350°F. Lightly coat two 6-cavity donut pans with olive oil. In a large bowl, whisk together the flour, cocoa, espresso powder, baking powder, baking soda, and salt.
Step 2
In a separate bowl, whisk the eggs until frothy, then add the sugar and whisk until incorporated. Whisk in the yogurt, olive oil, milk, and vanilla. Fold in the dry ingredients.
Step 3
Use a large spoon or a pastry bag fitted with a large plain tip to fill the donut pans. Bake for 10 minutes or until springy to the touch. Allow to cool in the pans, and then glaze if desired.
Step 4
For the glaze, place 5 ounces of the chocolate in a small, microwave-safe glass bowl and melt at 50 percent power for 3 minutes; repeat if needed until the chocolate is almost fully melted. Add the last ounce of chocolate and let sit on the counter for 2 minutes to cool down; then stir until smooth. Stir in the olive oil until fully blended. Dip the top of each donut into the chocolate and then place on a cookie sheet to firm up.
Yields 12 donuts