Fresh, baked doughnuts made with olive oil and topped with a creamy chocolate buttercream frosting.Remember on Monday, when I asked you guys about doughnuts vs cinnamon rolls? Which one is your favorite? Did you have your answer yet?
Today may help you out, cause, we got doughnuts! I know. I'm so unhealthy.
Doughnuts that are topped with chocolate buttercream frosting. I know. Unhealthy.
There is some sorta healthy things about these, though. There is only 6 doughnuts to this recipe. So, you aren't going to binge eat a whole dozen. (Of course, unless you double the recipe.) Also, they do have olive oil in them. So, see? Healthy-ish.
A few months back, I made cupcakes for SRC baked with olive oil in them. We really loved those cupcakes and since then, I've been looking to bake more with it. So glad I did! The olive oil gives these a great flavor and really nice, brown color. Much like those delicious cupcakes. The creamy, chocolate buttercream makes them even better!
Have a good Friday and make some doughnuts this weekend-
linking up & weekend potluck
Olive Oil Doughnuts with Chocolate Buttercream Frosting
Prep Time: 00:20
Cook Time: 00:10
Ingredients (6 doughnuts)
- 1 cup flour
- 1/2 cup brown sugar
- 2 eggs
- 2 TBSP milk
- 1 tsp baking powder
- 1/4 tsp salt
- 3 TBSP olive oil
- 1 1/2 cups powdered sugar
- 3 TBSP butter. softened
- 2 TBSP unsweetened cocoa powder
- 1 tsp vanilla
- 1 TBSP milk
Preheat oven to 375 degrees. Grease a 6 count doughnut pan.
In a bowl, whisk together flour,salt, and baking powder. Set aside.
In a mixing bowl, beat together sugar, eggs, olive oil and buttermilk. Mix until combined. Add in flour mixture and mix until just combined. Don't over mix
Spoon batter evenly into doughnut pan.
Bake 10 minutes or until lightly browned and doughnuts spring back when touched. Let doughnuts cool before frosting.FOR FROSTING
Beat frosting ingredients well until fluffy and fully combined.
Frost on cooled doughnuts.