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24 Sep 2017

Toronto

By Gracie Carroll

Homemade Baked Donuts Made with Lemon and Olives from Spain

By Gracie Carroll

homemade baked donut recipe with lemon and olives from spain

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?”

homemade baked donut recipe with lemon and olives from spain

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 donut recipe with lemon and olives from spain

Homemade Baked Donuts Made with Lemon and Olives from Spain

What You Need:

For The Donuts

For The Glaze

For The Candied Olives From Spain:

homemade baked donut recipe with lemon and olives from spain

What To Do:

For The Donuts

For The Glaze

*Be sure to make your candied olives before glazing the donuts*

For The Candied Olives:

Serve and Enjoy!

xo

@EDITSEVEN

(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.*

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