Recipe-139-Baked Olive Oil Loukoumades with Vanilla Glaze
This is more than a recipe. This is a statement that anything you can imagine we can recreate with extra virgin olive oil. And quite successfully so. These donuts are soft and subtly sweet and moist, baked in the oven instead of fried and glazed with a lovely vanilla-cream glaze, guaranteed to be a crowd pleaser. No need for fancy equipment, syrup, special baking pans or exotic ingredients! Plus they are the perfect match for an afternoon cuppa.
Make the Donuts:
Preheat the oven to 430°F.
- Grease and flour a muffin pan with parchment paper and set aside.
In a mixing bowl whisk together the flour, baking powder and salt. Set aside
In a mixing bowl combine the oil, eggs, sugar, vanilla and lemon zest using a blender. Slowly add the flour mixture a little at a time alternating with the buttermilk. Mix until just combined. Do not over mix.
- Spoon the mixture into the muffin pan and bake for 12-15 minutes or until the tops of the donuts are slightly springy.
- Cool on a wire rack completely before glazing.
Make the Glaze:
Whisk the heavy cream with the sugar and vanilla until a thick yet pourable glaze if formed.
- Roll the donut balls in the glaze, arrange on a serving plate and drizzle with any remaining glaze before serving.