Baked Olive Oil Doughnuts (Dairy)

Baked Olive Oil Doughnuts
Baked Olive Oil Doughnuts. © Miri Rotkovitz
  • 33 mins
  • Prep: 15 mins,
  • Cook: 18 mins
  • Yield: Makes 12 doughnuts
Ratings (16)

Sufganiot -- the Israeli yeast-raised, deep fried jelly doughnuts so popular for Hanukkah -- may be delicious, but making them from scratch is a real commitment. These baked doughnuts are quicker and simpler to make, and thanks to the addition of olive oil in both the batter and the topping, they still resonate as a dessert worthy of the Festival of Lights.  

You'll need a 12-cavity mini doughnut pan to bake the batter, but it's a worthwhile investment for doughnut fans. Once you see how easy they are to make, you'll find yourself treating family and friends to doughnuts throughout the year.

Topping Tips: Prefer powdered doughnuts? Swap confectioner's sugar for the granulated sugar in the topping (you won't need the olive oil to get the mixture to adhere, but you can use it if you'd like). Or skip the olive oil-sugar combo altogether, and dip the face of each doughnut in melted chocolate, then set aside on a parchment-lined rack until the chocolate sets. 

What You'll Need

  • For the Doughnuts:
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking power
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon sea salt
  • 1/4 cup milk
  • 1/4 cup plain or vanilla yogurt
  • 1/4 cup extra virgin olive oil
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • For the Topping:
  • 1/4 cup extra virgin olive oil
  • 1/2 cup sugar
  • 1 tablespoon cinnamon

How to Make It

  1. Preheat the oven to 375° F. Lightly grease and flour a 12-cavity mini doughnut pan. 
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. 
  3. Add the milk, yogurt, olive oil, egg, and vanilla, and whisk just until the batter is smooth. 
  4. Spoon the batter into the prepared doughnut pan, filling each cup about 2/3rds full. (For easier filling, you can transfer the batter to a piping bag or batter dispenser first.)
  1. Bake in the preheated oven for 15 to 18 minutes, or until the doughnuts are puffed and slightly golden, and a tester comes out clean. 
  2. Allow the doughnuts to cool in the pan for about 5 minutes. Run an offset spatula around the perimeter of each to loosen. Carefully lift the doughnuts out of the pan and place on a wire rack. 
  3. Pour about 1/4 inch of olive oil into a shallow bowl. In another bowl, mix together the sugar and cinnamon. When the doughnuts are cool enough to handle, quickly dip both sides in the olive oil, then dip in the cinnamon sugar mixture. Transfer to a serving platter and a continue with the remaining doughnuts. Enjoy! 

The doughnuts are best the day they are made, though leftover doughnuts will keep at room temperature, covered in foil, for 1 to 2 days.