Even as a major olive lover, I must admit that the thought of incorporating olives into a sweet treat had never crossed my mind. Sweet and salty flavours together are something I live for, but when my friends at Olives from Spain Canada asked me to create a dessert using their Versatile Manzanilla Olives, it took me a long time to come up with an idea that I thought would be both new and exciting, as well as appetizing. Green olives, after all, are no ordinary ingredient for a dessert!
Thankfully, the crazy donut trend is still going strong and I happened to stop in at Vancouver’s gourmet donut hot spot, Cartems Donuts in Gastown, while I was there on a recent trip. With interesting flavour combinations and ingredients that include everything form bacon to earl grey tea, I thought “Why not an olive donut?”
And so my journey into making donuts for the very first time began. I knew I wanted something light, fluffy, a bit lemony and definitely not deep fried, so I hunted down a donut baking tray and got to work! The results are exactly that and actually came out of the oven looking far more beautiful than I ever imaged they would. I love the way the finely chopped Versatile Manzanilla olives sprinkle little dots of green and red throughout these light yellow hued homemade donuts.
See below for how to make your own Lemon & Olive Donuts at home!
Homemade Baked Donuts Made with Lemon and Olives from Spain
What You Need:
For The Donuts
- 3-4 Versatile Manzanilla Olives from Spain, finely diced.
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 4 tbsp unsalted butter (melted)
- 2 eggs
- 2/3 cups milk
- zest and juice of one lemon
For The Glaze
- 1/2 cup powdered sugar
- Juice of 2-3 lemons
- 1 tsp olive brine
- 1/2 tsp vanilla extract
- small pinch of salt
- 1 or 2 tbsp milk
For The Candied Olives From Spain:
- 15 Versatile Manzanilla Olives from Spain
- 1 cup granulated sugar
- 1/2 cup water
- zest of 1 or 2 lemons
What To Do:
For The Donuts
- – First, pre-heat your oven to 350 degrees and then grease your donut baking trays.
- – In a large bowl, combine the dry ingredients (flour, sugar, baking powder and salt) and combine the wet ingredients (egg, milk, butter, lemon juice and vanilla extract) in a small bowl.
- – Slowly add the wet ingredients to the dry ingredients and sir together until well combined. Add in the chopped Versatile Manzanilla Olives from Spain and lemon zest into the mixture.
- – Spoon the batter into the donut cavities, filling each one 3/4 of the way full, then place the pan in the oven and bake for 10-12 minutes before removing from the oven to cool.
For The Glaze
*Be sure to make your candied olives before glazing the donuts*
- – While the donuts cool, make the glaze.
- – Whisk the powdered sugar vanilla extra and salt together in a medium bowl before adding 1 tbsp of milk to combine. Add the lemon juice and olive brine and continue to mix. Add more milk 1/2 tsp at a time until the desired consistency is reached.
- – One the donuts are completely cool, gently dip them in the vanilla glaze before placing them on a wire rack. Sprinkle each glazed donut with a candled Olive from Spain and sprinkle with sugar clusters and lemon zest before letting the donuts sit for at least 30 minutes while the glaze sets.
For The Candied Olives:
- – Bring 1.2 cup of granulated sugar and 1.2 cup of water to a simmer in a small saucepan over medium heat, stirring to dissolve the sugar.
- – Add the Versatile Manzanilla Olives from Spain to the pain and coat with the syrup over low-medium heat for one minute.
- – Using a slotted spoon, transfer the Olives from Spain to a wire rack set inside a rimmed baking sheet to chill until no longer sticky.
- – After about 20 minutes, toss the remaining 1/2 cup of granulated sugar and the lemon zest in a small bowl before tossing the candied Olives from Spain in the lemon sugar mix.
- – Use the candied Olives from Spain as a garnish on the freshly glazed donuts along with clusters of the lemon sugar mix.
Serve and Enjoy!
(Story and recipe by Editor-in-Chief, Gracie Carroll)
*Please note that this post has been brought to you in partnership with Olives from Spain Canada, all thoughts and opinions are our own.*