Olive Oil Doughnuts

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Olive Oil Doughnuts

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2022 Nov 20, 12:38pm 5,075 views 54 comments

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.

Comments 1 - 40 of 54 Next » Last » Search these comments

richwicks 2022 Nov 20, 12:47pm

Want to make a recipe site?

I just got back from visiting family in NY, and have stolen all the recipes. I'm now cataloging them to make it easier to work with. One idea was to list what ingredients you have, and from that, produce what can be made from that.

Also, I'm going to do a scaling function so you can 1/2 or double the recipe without any effort.

Here, want a quick easy recipe for BBQ sauce?

1/2 cup salad oil (canola) -> use olive oil instead.
1 Tablespoon salt
1/2 teaspoon dried garlic powder
1/2 cup lemon juice
2 cups ketchup
1 – 2 Tablespoons dried onion flakes
4 Tablespoons Worcestershire sauce

Place all ingredients in medium saucepan and heat until warm.

Use a portion of the sauce as a marinade for chicken or pork chops and reserve the remaining sauce for basting while grilling.

To marinade: Place a little sauce in the large ziplock bag along with meat, zip closed and turn over to coat. Place in refrigerator for an hour or more to marinate.

Use some of the ‘clean’ remaining sauce to baste during grilling, and reserve a little to serve. Avoid cross contamination.

Remaining ‘clean’ sauce can be stored in refrigerator for use later.

Patrick 2022 Nov 20, 12:56pm

richwicks says

Want to make a recipe site?

There are many already, but I find most of them annoying.

I'd like a "cooking for engineers" kind of site, where the steps are very precise, and the amounts of things are repeated in the instructions so you don't have to constantly look back at the top to find the amounts. Heck, I'll do that with the doughnut recipe above.

Maybe a recipe site could make money by selling the ingredients, or advertising where to get the ingredients locally.

WookieMan 2022 Nov 20, 1:00pm

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.

HeadSet 2022 Nov 20, 1:13pm

Olive oil surprisingly works great for popping corn.

Ceffer 2022 Nov 20, 1:35pm

Until they are approved by pre-diabetic, pot bellied cops, they aren't officially donuts.

richwicks 2022 Nov 20, 1:38pm

Patrick says

richwicks says

Want to make a recipe site?

There are many already, but I find most of them annoying.

I'd like a "cooking for engineers" kind of site, where the steps are very precise, and the amounts of things are repeated in the instructions so you don't have to constantly look back at the top to find the amounts. Heck, I'll do that with the doughnut recipe above.

Maybe a recipe site could make money by selling the ingredients, or advertising where to get the ingredients locally.

The problem I have with online recipes is

1) they often have way too many and bizarre ingredients
2) they don't reflect what people actually eat.

It's so annoying to get recipes that really nobody actually uses. What I have, is a list of recipes which has been in my family for about 100 years and I grew up eating it.

ONE of the recipes is for chocolate chip cookies which my parents are a little famous for. Everybody loves them. You know where they got the recipe? The back of a chocolate chip bag. The secret is you undercook them a bit.

Chocolate Chip Cookies

1 c. Crisco (you can buy sticks now) OR use ½ c butter + ½ c crisco
3/4 c. sugar
3/4 c. brown sugar
2 eggs
2 c. + 2 Tablespoons Flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/2 tsp. water
1 – 12 oz package chocolate chips
3/4 c. chopped nuts (optional) [NOTE: NOBODY BUT MY MOM LIKES the damned nuts]

Cream sugars, Crisco, eggs with mixer. Gradually mix in the flour, soda, salt. Add vanilla and water.

Stir in chips and nuts by hand.

Preheat oven to 375 °. Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes until edges are lightly brown.

Cool a couple minutes on the pan and then remove to finish cooling on a wire rack or paper towel on counter.

7 DD214 2022 Nov 20, 1:59pm

Patrick - how do you think it would work with these ?

New Orleans-Style Beignets

https://bakerbynature.com/new-orleans-style-beignets/

Onvacation 2022 Nov 20, 2:42pm

When I was a kid we would get a roll of biscuits ("Pop-in-Fresh" in a can).
Directions:
Use the top of a vanilla bottle to punch out the middle of each biscuit.
Deep fry all the donuts and donut holes until brown.
Roll in mixture of sugar and cinnamon.

Enjoy delicious hot donuts!

komputodo 2022 Nov 20, 3:05pm

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.

I think that people overuse olive oil thinking its a "healthy choice". 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.

I'm of the opinion that cooking with olive oil as a heathy choice is just more propaganda and kinda gross...Olive flavor in a cake, pancakes, donuts? In my breakfast hashbrowns and eggs? And with its low smoke point, frying with it turns it toxic.

Patrick 2022 Nov 20, 3:26pm

komputodo says

Olive flavor in a cake, pancakes, donuts?

Somehow it works really well in these doughnuts, maybe because of the orange zest.

Patrick 2022 Nov 20, 3:29pm

Patrick says

komputodo says

Olive flavor in a cake, pancakes, donuts?

Somehow it works really well in these doughnuts, maybe because of the orange zest.

Dunno. They use peanut oil in that recipe.

kmail 2022 Nov 20, 3:30pm

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! :)

Patrick 2022 Nov 20, 3:44pm

Right, the doughnuts do not taste like olives at all, but instead like a doughnut with a light orange flavor.

I love carbs, so keto diet is not for me.

GuardAmerican 2022 Nov 20, 4:01pm

Um….lard?

Al_Sharpton_for_President 2022 Nov 20, 4:17pm

I had ruled out eating potatoes due to concerns over empty carbs, but I am now on board eating the tasty vegetable. I erroneously attributed the crap nutritional value of french fries to potatoes in general. Wrong. And so deep frying sliced potato, yeah, it tastes good, but why polute a nice nutritional veggie?

WookieMan 2022 Nov 20, 4:36pm

Al_Sharpton_for_President says

And so deep frying sliced potato, yeah, it tastes good, but why polute a nice nutritional veggie?

Grill in a foil packet, oven, skillet, etc. Cube them. Slice them. Whatever. I stopped eating fries out because of the sodium/salt is out of my control with heavy handed cooks. Then I see people dump even more salt on it.

I've never gotten the issue with carbs. It's how you prepare them. You don't need to eat them for every meal, but a couple times a week is a nothing burger, prepped by yourself I don't see the problem.

Portion control is another issue, especially eating out. Italian places generally dish out huge portions. Hell restaurants in general. We come across as cheap skates, but the wife and I will generally split something because we know it's going to be over the top and even then we come home with leftovers. Never have understood eating huge portions of food in one sitting.

17 FortwayeAsFuckJoeBiden 2022 Nov 20, 4:49pm

guys best donut i ever had was blue star donuts chain. really good donuts.

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.

AmericanKulak 2022 Nov 20, 5:14pm

Lard!

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

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?"

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.

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.

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.

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

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.

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.

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.

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

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

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

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.

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.

Patrick 2022 Nov 20, 7:07pm

True, I looked at other recipes that use yeast, but they required more rising time.

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.

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!

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.

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.

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!

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.

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.

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