Lemon & Rosemary Olive Oil Donuts - flour

Method

• For the doughnuts: Preheat the oven to 425 degrees F and grease a 6-cavity doughnut pan.
• In a large bowl, whisk together the flour, baking powder and salt.
• Set aside.
• In a smaller bowl, whisk together the Greek yogurt, maple syrup (or honey), eggs, olive oil, milk, lemon juice, lemon zest and rosemary.
• Gradually add the wet ingredients into the dry ingredients, mixing with a wooden spoon until combined.
• Pipe or spoon the doughnut batter into the doughnut pan, filling each cavity almost to the top.
• You wont use all of it, unless you have a second doughnut pan.
• I baked these in two batches.
• Set remaining batter aside.
• Bake at 425 degrees F for 12-14 minutes, until the tops of the doughnuts spring back when touched.
• Remove pan from oven.
• Let doughnuts cool in the pan for 5 minutes, then transfer the doughnuts to a cooling rack.
• Use the remaining batter to fill the doughnut pan to make 6 more doughnuts.
• Cool the doughnuts on a cooling rack completely.
• For the sugar crust: In a small bowl, combine the sugar, lemon zest and rosemary.
• In another small bowl, whisk together the olive oil and lemon juice.
• Dip each cooled doughnut into the olive oil-lemon juice mixture, then immediately dip the doughnut in the sugar mixture, coating the top of each doughnut.
• Repeat until all the doughnuts have been dipped in the olive oil and sugar.
• Return them to the cooling rack and let them sit until the sugar topping has hardened, at least 1 hour.
• Enjoy!