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Olive Oil Doughnuts


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2022 Nov 20, 12:38pm   5,085 views  54 comments

by Patrick   ➕follow (60)   💰tip   ignore  

I wanted doughnuts but I'm getting tired of everything being made with Canola oil or other semi-toxic oils, so I looked up and modified a recipe that uses olive oil instead.

Olive Oil Doughnuts

zest of 1 lemon
1 tsp orange zest
1/3 cup granulated sugar
1/4 cup extra-virgin olive oil
1 egg
2 1/2 cup all-purpose flour
1/2 cup cornstarch
2 tsp baking powder
3/4 cup yogurt
1/2 cup milk
olive oil for frying

Method

In a medium-sized mixing bowl, add the zest of 1 lemon and 1 tsp orange zest and
1/3 cup granulated sugar. Mix together with your
fingers to release the oils in the zest; the sugar will feel like coarse, wet
sand. Whisk in 1/4 cup extra-virgin olive oil and the egg to form a glossy, wet texture.
Add in 2 1/2 cup all-purpose flour, 1/2 cup cornstarch and 2 tsp baking powder.
Fold together with a spatula. Fold in 3/4 cup yogurt and 1/2 cup milk. Continue to mix, forming a
soft, sticky dough - it will feel like a wet scone dough or a very thick cake
batter. Cover the bowl with plastic wrap, pressing it directly on the surface of
the dough, and let rest in the fridge for at least one hour (although you can
let it chill up to overnight).
Dust a piece of parchment paper with flour. Place the chilled dough onto the
floured surface. Dust the top with flour and top with a second piece of
parchment paper. Roll the dough into a disc about 3/4 inch thick. Remove the
top parchment paper to cut out the doughnuts. I use a 3-inch round cookie
cutter and a 1-inch cookie cutter for the center.
In a large heavy-bottom pot or Dutch oven, over medium-high heat, heat 2
inches of oil to 350°F using a thermometer to monitor the temperature of the
oil. Carefully slip 3 to 4 doughnuts into the oil, one at a time so as to not
overcrowd. Let them set for 30 seconds without touching them, then bump them so
they move around the oil a bit, and flip the doughnuts over around 1 minute,
when the underside is deeply golden. Cook for an additional 30-45 seconds
and transfer to a wire rack to cool. Repeat with remaining doughnuts and
doughnut holes.
Dust with powdered sugar.





Damn, these are quite good.

« First        Comments 17 - 54 of 54        Search these comments

17   FortwayeAsFuckJoeBiden   2022 Nov 20, 4:49pm  

guys best donut i ever had was blue star donuts chain. really good donuts.
18   Tenpoundbass   2022 Nov 20, 5:03pm  

richwicks says

The secret is

richwicks says

1 c. Crisco


The truth is Crisco is gawd awful stuff, and all kinds of bad for you, but damn it can make Cookies, Pie Crusts, and Biscuits better than any other fat, and it's also the best(taste and texture only) oil you can get for frying breaded items. The crust is crispy doesn't sog out as it cools down, the breading doesn't absorb the fat so much. But apparently it's bad for frying. I can see how you're directly consuming it in baked items.. But I think or wonder, if it's at least got to be ten times better for you as a frying medium than Vegetable Oil. Where it seems the breading or anything you're frying, seems to absorb and get so saturated, where as Crisco doesn't.

As for frying donuts, Peanut Oil is a great choice, and I would try Coconut Oil and see how that turns out. With the flavors you got going on there, the Coconut oil just might impart some justice to them.
19   AmericanKulak   2022 Nov 20, 5:14pm  

Lard!

Obesity was rare in under 40s when Lard was the grease of choice.
20   Tenpoundbass   2022 Nov 20, 5:25pm  

Lard smells like a pork roast and imparts some of that in what ever you cook with it. A great fat for sure, while I'm sure doughnuts will still be delicious. There will always be those that ask...
"Did you fry this in bacon grease or something?"
21   Patrick   2022 Nov 20, 5:30pm  

Tenpoundbass says


The truth is Crisco is gawd awful stuff, and all kinds of bad for you


Ever since I read that Crisco is a name for "crystallized cottonseed oil" and that it was just a way to find something profitable to do with all those cottonseeds, I've been suspicious of it. It's toxic until refined to remove some components.
22   Patrick   2022 Nov 20, 5:34pm  



Lol. One potato is indeed one potato.

You can supposedly get enough nutrition to live entirely from potatoes (with the skins on) and milk. But then again, children also live from just milk when they are very young.
23   komputodo   2022 Nov 20, 5:41pm  

kmail says

the olive flavor in the oil burns off when high heat is applied. fortunately, olive oil is a healthy oil to use that can take high heat. even nicer is that not everything tastes like olives when you fry food or esp when you deep fry donuts.

funny patrick that you chose to address the oil, but not jump on the bandwagon for keto donuts or something. olive oil is a GREAT oil to use for virtually everything! :)

Another "olive oil is the greatest heart heathy oil" narrative.
24   komputodo   2022 Nov 20, 5:45pm  

AmericanKulak says

Obesity was rare in under 40s when Lard was the grease of choice.

Pork Lard is the best for creating a non stick surface in a non teflon pan
25   Patrick   2022 Nov 20, 5:46pm  

I can't believe I used to throw out bacon grease.

On the other hand, the smokiness gives it somewhat limited utility.
26   komputodo   2022 Nov 20, 5:47pm  

WookieMan says

I stopped eating fries out because of the sodium/salt is out of my control with heavy handed cooks.

You could eliminate the word "FRIES" from your sentence.
27   Patrick   2022 Nov 20, 5:47pm  

komputodo says


Another "olive oil is the greatest heart heathy oil" narrative.


I don't know whether it is or isn't for sure, but I tend to trust olive oil because I know exactly what it is and because it's been used as food for many thousands of years.

By the way, raw olives are absolutely horrible, too bitter to eat at all. Kind of strange that the oil is not.
28   komputodo   2022 Nov 20, 5:54pm  

Patrick says

Tenpoundbass says



The truth is Crisco is gawd awful stuff, and all kinds of bad for you


Ever since I read that Crisco is a name for "crystallized cottonseed oil" and that it was just a way to find something profitable to do with all those cottonseeds, I've been suspicious of it. It's toxic until refined to remove some components.

There are other brands of shortening that aren't made from cottonseeds
29   komputodo   2022 Nov 20, 6:01pm  

Patrick says

I don't know whether it is or isn't for sure, but I tend to trust olive oil because I know exactly what it is and because it's been used as food for many thousands of years.

I'm sure back in time when they actually just pressed the olives and extracted the oil, it was a completely different thing with different grades of oil and expensive. Now in the era of highly processed cheap "extra virgen" olive oil "i.e. GREAT VALUE EXTRA VIRGIN OLIVE OIL", who knows what the hell are in those bottles.
https://www.epicurious.com/ingredients/seven-ways-to-tell-the-difference-between-real-and-fake-olive-oil-article
30   komputodo   2022 Nov 20, 6:08pm  

Patrick says

I can't believe I used to throw out bacon grease.

On the other hand, the smokiness gives it somewhat limited utility.

Bacon grease is great for the bean pot...other than that, it suck for sauteeing because the sugar in it burns and smokes and sticks to the pan
31   komputodo   2022 Nov 20, 6:16pm  

WookieMan says

Never have understood eating huge portions of food in one sitting.

because people have the idea that you are supposed to eat until you are full. And full means you can't eat another bite.
32   komputodo   2022 Nov 20, 6:22pm  

Patrick says


I wanted doughnuts but I'm getting tired of everything being made with Canola oil or other semi-toxic oils, so I looked up and modified a recipe that uses olive oil instead.

Olive Oil Doughnuts

zest of 1 lemon
1 tsp orange zest
1/3 cup granulated sugar
1/4 cup extra-virgin olive oil
1 egg
2 1/2 cup all-purpose flour
1/2 cup cornstarch
2 tsp baking powder
3/4 cup yogurt
1/2 cup milk
olive oil for frying


After looking at that recipe, those are Cake donuts made with a "biscuit style" dough. Also surprised that it uses baking soda instead of baking powder. The light airy doughnuts are made with a white bread style Yeast dough.
33   Patrick   2022 Nov 20, 7:07pm  

True, I looked at other recipes that use yeast, but they required more rising time.
34   Patrick   2022 Nov 20, 7:12pm  

komputodo says

https://www.epicurious.com/ingredients/seven-ways-to-tell-the-difference-between-real-and-fake-olive-oil-article



Or, as is most common according to Olmsted, it's mixed with olive oil that's been sitting around since the previous year's harvest or longer.


I think I can tell that this is common with a lot of things.

For example, Trader Joe's hazelnuts often contain just a few that are clearly stale, while the others are good. I think the hazelnut packager is dumping the bad ones a little at a time into the good ones.

I remember that someone from NYC who ran for office (Bloomberg?) told a story about an early job at a bakery where he was told to take a slice or two of stale bread and put it in the bags with the fresh bread, because people generally won't complain about a little bit of the product being off.
35   fdhfoiehfeoi   2022 Nov 20, 8:40pm  

For popcorn or anything we want sweeter, we do coconut oil. If high heat is a concern, avocado maintains it's integrity at higher heat than all other healthy oils.

They look good Patrick!
36   rocketjoe79   2022 Nov 21, 8:45pm  

WookieMan says

Not on topic for donuts, but I just got a flat top grill earlier this year, so using more oil for that. We only use olive oil, avocado oil, or good 'ole butter for greasing the thing up for anything really. I don't get why people use oils from pesticide filled fields. I got to get into the beef tallow for the flat top.

You made me hungry now, but I have no appetite. One of the annoying side effects of covid. I knew it was a symptom, but I did puke and the #2's aren't the best either. Might try some soup for dinner. Want to tread lightly with food.

I got the CoVid last week after attending a Veterans dinner. Avoided it for almost two years! No Nausea or vomiting. Heavy chills but no fever day one. Then a terrible sore throat, couldn't swallow without severe pain. Coughed up lotsa Green goop on day 3-4. Now at day 7, clearing up well, fatigued but that's going away too. Not even as tough as a real Flu bug.
Treated with OTC like Tussim DM and the Old Dristan Formula. Doc gave me the alternate CoVid Treatment called Lageviro (molnupavir) and I guess it's working.
Rip-roaring smelly farts and poop tho, wow. Almost gagging me out, but, admit it, everyone loves the smell of their own, no matter how bad.
37   richwicks   2022 Nov 21, 9:31pm  

rocketjoe79 says

I got the CoVid last week after attending a Veterans dinner.


@rocketjoe79 - you a veteran? I'd like to talk with you in depth.

I have a strong distaste for US wars, I don't see them as beneficial to this country, I don't see them as anyway useful to this nation, but I can be respectful of your experience. I have been very much against US wars since I realized we were lied into the Iraq War, the first one, Operation Desert Storm.

I feel let down by veterans BTW - all enemies foreign AND domestic of the Constitution.

I've been used as well, however, I won't shut up and settle down about it. I helped create this surveillance apparatus all around you, and even now, you don't really believe that's what it is.
38   SoTex   2022 Nov 22, 7:42am  

Patrick says

Ever since I read that Crisco is a name for "crystallized cottonseed oil" and that it was just a way to find something profitable to do with all those cottonseeds, I've been suspicious of it. It's toxic until refined to remove some components.


It's full of trannys!
39   Shaman   2022 Nov 22, 8:54am  

If you wanna make doughnuts, try coconut oil. It’s got a high heat tolerance and the hint of coconut left over from the cooking is pleasant.
40   stereotomy   2022 Nov 22, 9:14am  

Tenpoundbass says

Lard smells like a pork roast and imparts some of that in what ever you cook with it. A great fat for sure, while I'm sure doughnuts will still be delicious. There will always be those that ask...
"Did you fry this in bacon grease or something?"

I think you're confusing common lard with pure leaf lard. Leaf lard is tasteless and odorless - kind of like Iocane powder, but non-toxic. Regular pork lard and beef suet taste strongly of the animal.
41   Karloff   2022 Nov 22, 10:22am  

I made popcorn with coconut oil for the first time the other day. I was rather surprised that the flavor of coconut was very faint. It thought it would be much more noticeable.

Pretty good though. I did like it better than using vegetable oil.
42   Tenpoundbass   2022 Nov 22, 11:58am  

stereotomy says

I think you're confusing common lard with pure leaf lard. Leaf lard is tasteless and odorless

I learn something everyday. I grew up eating the meals my mom and folks made with Lard. By time I got out of the house, lard was a no no, so it took about 20 to 30 years of adulting before I started seeing Lard on a few select store shelves. I have been using the Rendered Pork fat lard, which is great but smells like old timey bacon plus it has a darker hue to it. I see the white stuff that is clear when melted, and comes in a tub (Manteca) and is on the shelf next to Crisco, but I think it's hydronated. I'm scared off by that, is Leaf Lard hydronated, or do they use it straight from the pig? I believe the hydronated process is they boil pork fat, until the fat melts, and then the water boils away.
43   Tenpoundbass   2022 Nov 22, 12:03pm  

I just saw pictures of the fat as it comes off the pig, I have bought that before at Bravo. I think it went bad in the fridge before I could ever use it. Now I know what to look for, I'll give that a try. It's a hell of a lot cheaper buying it fresh, than buying those boutique tiny jars of the stuff.
44   stereotomy   2022 Nov 22, 12:05pm  

Tenpoundbass says


stereotomy says


I think you're confusing common lard with pure leaf lard. Leaf lard is tasteless and odorless

I learn something everyday. I grew up eating the meals my mom and folks made with Lard. By time I got out of the house, lard was a no no, so it took about 20 to 30 years of adulting before I started seeing Lard on a few select store shelves. I have been using the Rendered Pork fat lard, which is great but smells like old timey bacon plus it has a darker hue to it. I see the white stuff that is clear when melted, and comes in a tub (Manteca) and is on the shelf next to Crisco, but I think it's hydronated. I'm scared off by that, is Leaf Lard hydronated, or do they use it straight from the pig? I believe the hydronated process is they boil pork fat, until the fat melts, and then the water boils away.


This is where I get my leaf lard (WNY). It is 100% pure pig, non-hydrogenated. We use it for everything except eggs and fried food because butter and/or olive oil tastes better. I use pure leaf lard for homemade biscuits. Crisco simulates the texture, etc. of pure leaf lard, so you should try the original, real thing.

You'll have to search for a place that sells near you; otherwise shipping might be expensive. The good thing is, pure rendered leaf lard lasts indefinitely frozen, and up to 1 year in the fridge, because it is pure fat, not mixed with proteins like other forms of fat (think bacon). Also, the best time to order lard/fat is the winter (when it has the best likelihood of staying frozen), so plan accordingly.

https://wrongdirectionfarm.com/product/pasture-raised-pork-lard-rendered/
45   Patrick   2022 Nov 22, 12:14pm  

Tenpoundbass says

hydronated


You mean hydrogenated I think. All I remember about that from chemistry is that it adds hydrogens to the long carbon chains, making the fat harder at room temperature, and less likely to go bad. Though it's supposed to be quite bad for your health.
46   HeadSet   2022 Nov 22, 12:36pm  

Patrick says

All I remember about that from chemistry is that it adds hydrogens to the long carbon chains, making the fat harder at room temperature

Sounds like you are describing the "partially hydrogenated tallow" of the Twinkie filling.
47   richwicks   2022 Nov 22, 12:39pm  

stereotomy says

This is where I get my leaf lard (WNY). It is 100% pure pig, non-hydrogenated. We use it for everything except eggs and fried food because butter and/or olive oil tastes better. I use pure leaf lard for homemade biscuits. Crisco simulates the texture, etc. of pure leaf lard, so you should try the original, real thing.


If you can get it, try ghee - it's pure milk fat. It's sold at any Indian store, sometimes it's entirely liquid sometimes it's a bit congealed.

It's more convenient than butter, as there is absolutely no water in it.

Remember, England conquered India because their food was so terrible. India has some of the best spices. Pepper is from them, and so is cardamon. Cardamon, if you've never had it, is an excellent spice for anything that is sweet. It's common in Chai tea.
48   Tenpoundbass   2022 Nov 22, 1:15pm  

I believe England is so bland, because for thousands of years, all they had was a few meat species that lived on the British Isles, and what ever wild vegetation they could forage. Even in medieval times on up through the Victorian era. The Spices of the Orient, and the Crops of Africa was strictly something for the Nobility. Grains were reserved to feed their Army. I think we get our Christmas menu from the British as well as most Europeans going all out on Christmas to enjoy items, they otherwise never eat through out the year.
The Germans and French seem to be best fed through out that area 1300's through 1800's. They gave the world roux, sausage, science behind sauté, braised, and the majority of the classic Americana comfort food. Like Mac and Cheese(Spätzle), Meatloaf, Hotdogs, Casseroles, I'm being careful not to mention the potato because Peru gave that to the world, and everyone has their own way of doing mashed, fried, or boiled potatoes, be we definitely got those from Germany and French immigrants.
I have always found it odd, that the British Empire never gave the world any contribution to Culinary traditions. Even many Peruvian dishes are just takes on Classic European dishes.
49   richwicks   2022 Nov 22, 1:33pm  

In reply to Tenpoundbass says

I have never been to England or had English food, but absolutely nobody I know who has gone there has complimented their food and many have complained about it.

It must be awful. It's strange in this day and age, it still exists. It's not hard to make fairly enjoyable food, yet apparently, they still won't change it. Maybe it's something fundamentally different with their genetics.

Irish food, is great.

German food, however, I disagree with your assessment of it.

But with regard to roux, such a simple thing to make. Best invention ever with regard to food. You can make nearly any dry inedible dish edible and even delicious with it. Just milk, some sort of oil, and flour. Whatever genius first came up with it should have a statue to commemorate him, or possibly her.
50   Patrick   2022 Nov 22, 1:51pm  

richwicks says


Irish food, is great.


The joke about Irish food is that it's like English food, but not so spicy.

But Irish food quality is very high, especially their dairy products. French chefs go to Ireland to source ingredients for the best French restaurants.

Ireland could grow the very best salad ingredients because the weather is perfect for it, but the Irish traditionally did not eat salads, and still don't I think.

English food is bland and lower quality, but the Dutch have even worse quality. That was surprising for us when we did a house swap in Holland. German food quality is very high, so I assumed Dutch would be the same. German bread, beer, and sausage are really good.

I've read that the reason Europeans don't have many spices are twofold:
1. Most spices just don't grow in Europe. Not hot enough.
2. European food doesn't need as much preservation, because it's a colder place. Most spices have a preservative effect.

India, on the other hand, needed those spices as preservatives in the hot weather, and they were available.
51   richwicks   2022 Nov 22, 2:16pm  

Patrick says


richwicks says


Irish food, is great.


The joke about Irish food is that it's like English food, but not so spicy.



Well, let me give you a recipe that is Irish. I've done this recipe with an entire head of cauliflower instead - I did it by chopping it up then baking the cauliflower in the oven first, then chopping it up more finely. This recipe does take some time and preparation. It would probably work with nearly any vegetable when I think about it.

Cheese Potatoes (also known as IRISH potatoes)
• 8 ounces shredded sharp cheddar cheese
• 12 medium or 8 large potatoes, cooked, cooled and shredded
• 1 pint (16 ounces) sweet cream (OR 1 cup milk plus 1/4 cup butter)
• 1 1/2 tsp garlic salt
• 1/4 tsp pepper
• 1 1/2 tsp onion powder

Peel, cut up, and boil potatoes with a little butter (to reduce foaming), until tender (15-20 minutes). Drain and spread out on pan to cool. Shred or chop fine when cool. You can use a cheese shredder to do this.

In a small dish, combine the garlic salt, pepper, and onion powder.

In a 9” x 13” x 2” baking dish, layer 1/2 the shredded potatoes, 1/2 the seasonings, and 1/2 the shredded cheese – repeat. Drizzle cream (or milk plus dollops of butter) over the layered potato & cheese mixture. Cover with aluminum foil.

Preheat oven to 350°. Bake for 45 minutes, removing foil for the last 15 minutes of baking.

The Irish don't make spicy food, I'll admit, but they make some goddamned great food.
52   HeadSet   2022 Nov 22, 3:11pm  

English pub food is pretty good. Also Fish and Chips.
53   fdhfoiehfeoi   2022 Nov 22, 3:13pm  

Patrick says

making the fat harder at room temperature, and less likely to go bad. Though it's supposed to be quite bad for your health.


It's the thickness that's bad. Makes it harder to circulate through the blood, puts pressure on the heart.
54   SoTex   2022 Nov 23, 6:36am  

Patrick says


You mean hydrogenated I think. All I remember about that from chemistry is that it adds hydrogens to the long carbon chains, making the fat harder at room temperature, and less likely to go bad. Though it's supposed to be quite bad for your health


It's how they make trannys!

see: stereochemistry, chirality, cis/trans, e-form/z-form, enantiomers

sand meet fine watch!

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