Baked Olive Oil Doughnuts
Baked kosher olive oil doughnuts, coated in cinnamon sugar, offer a delightful treat suitable for Hanukkah or any time of year.
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Instructions
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Preheat the oven to 375 F and lightly grease and flour a 12-cavity mini donut pan.
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Combine flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl.
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Add milk, yogurt, olive oil, egg, and vanilla to the dry mixture and whisk until the batter is smooth.
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Spoon the batter into the prepared donut pan, filling each cavity approximately 2/3 full.
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Bake for 15 to 18 minutes, or until the doughnuts are puffed and a tester inserted comes out clean.
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Cool doughnuts in the pan for 5 minutes, then loosen and transfer them to a wire rack.
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Prepare the coating by pouring olive oil into one shallow bowl and mixing sugar with cinnamon in another.
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Dip both sides of the cooled doughnuts in the olive oil, then immediately roll them in the cinnamon sugar mixture before transferring to a serving platter.