Olive Oil Donuts
Prepare olive oil donuts in 9 hours. This medium-difficulty recipe offers delicious and fluffy donuts with a unique twist of olive oil.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertollioliveoil.com.au.
Cooking tools:
- Deep fryer
- Round cookie cutter
- Smaller round cookie cutter
- Rolling pin
- Deep-fry thermometer
- Kitchen scale
- Grater
- Mixing bowl
- Whisk
- Baking sheet
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Parchment paper
- Plastic wrap
- Refrigerator
- Microwave
Ingredients
- 500ml full cream milk, warmed
- 300ml thickened cream
- 125g sour cream
- 100ml Bertolli Light in Taste Olive Oil, plus extra to oil the bowl and to fry
- 6 eggs, lightly whisked
- Grated zest of 1 lemon
- 1.5kg bread flour
- 275g caster sugar
- 1/2 tsp salt
- 1 tbsp instant dried yeast
- 2 cups caster sugar mixed with 1 tbsp ground cinnamon, to dust
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