{"id":3751,"date":"2014-03-19T00:51:25","date_gmt":"2014-03-19T00:51:25","guid":{"rendered":"https:\/\/lacasadesweets.com\/?p=3751"},"modified":"2014-03-19T22:45:48","modified_gmt":"2014-03-19T22:45:48","slug":"lemon-rosemary-olive-oil-doughnuts","status":"publish","type":"post","link":"https:\/\/lacasadesweets.com\/2014\/03\/19\/lemon-rosemary-olive-oil-doughnuts\/","title":{"rendered":"Lemon & Rosemary Olive Oil Doughnuts"},"content":{"rendered":"

\"lemon<\/img><\/div><\/div><\/p>\n

Every spring I celebrate with two things: spring cleaning and doughnuts. \u00a0The spring cleaning is obvious. \u00a0We all wanna welcome in spring in with a clean house, a clean car, a clean slate. \u00a0Yup, spring is all about those things for me. \u00a0Not sure why, but I also equate spring with doughnuts. \u00a0Usually bright, citrus-flavored doughnuts, and this year is no exception.<\/p>\n

With these doughnuts, I decided to combine several flavors that remind me of spring: lemon, rosemary and olive oil. \u00a0The doughnuts themselves are light and moist, and lightly flavored with lemon and fresh rosemary. \u00a0Once the doughnuts are cooled, they\u2019re dipped in olive oil and lemon juice, and coated in sugar, lemon zest and more rosemary. \u00a0Once the coating hardens, you get a crunchy sweet topping to sink your teeth into on every doughnut.<\/p>\n

Spring can\u2019t get any better than this\u2026<\/p>\n

\n

Lemon & Rosemary Olive Oil Doughnuts<\/h3>\n

Makes 12-14<\/p>\n

Doughnut Ingredients:<\/strong><\/p>\n

    \n
  • 2 cups flour (all purpose or gluten free flour blend)<\/li>\n
  • 2 teaspoons baking powder<\/li>\n
  • Pinch of salt<\/li>\n
  • 1\/2 cup greek yogurt<\/li>\n
  • 1\/2 cup maple syrup or honey<\/li>\n
  • 2 eggs, lightly beaten<\/li>\n
  • 2 tablespoons olive oil<\/li>\n
  • 2 tablespoons milk*<\/li>\n
  • 1\/4 cup lemon juice<\/li>\n
  • 2 tablespoons lemon zest<\/li>\n
  • 1\/2 teaspoon rosemary, finely chopped<\/li>\n<\/ul>\n

    Doughnut Instructions:<\/strong><\/p>\n

    Preheat the oven to 425\u00b0, and grease a 6-cavity doughnut pan. \u00a0In a large bowl, whisk together the flour, baking powder and salt. Set aside.<\/p>\n

    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 to the dry ingredients, mixing with a wooden spoon until combined.<\/p>\n

    Pipe or spoon the doughnut batter into the doughnut pan, filling each cavity almost to the top. \u00a0Bake at 425\u00b0 for 12-14 minutes, until the tops of the doughnuts spring back when touched. \u00a0Let cool in the pan for 5 minutes, then transfer the doughnuts to a cooling rack. \u00a0Use the remaining dough to fill the doughnut pan to make 6 more doughnuts. Cool the doughnuts on a cooling rack completely.<\/p>\n

    Sugar Crust Ingredients:<\/strong><\/p>\n

      \n
    • 1\/2 cup sugar<\/li>\n
    • Zest of 2 lemons<\/li>\n
    • 1\/4 teaspoon rosemary<\/li>\n
    • 1\/4 cup olive oil<\/li>\n
    • Juice of 2 lemons<\/li>\n<\/ul>\n

      Sugar Crust Instructions:<\/strong><\/p>\n

      In a small bowl, combine the sugar, lemon zest and rosemary. \u00a0In another small bowl, whisk together the olive oil and lemon juice. \u00a0Dip 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.<\/p>\n

      Repeat until all the doughnuts have been dipped in the olive oil and sugar. \u00a0Return to the cooling rack and let sit until the sugar topping has hardened, at least 1 hour, and enjoy!<\/p>\n

      *increase milk to 4 tablespoons if using gluten free flour blend<\/p>\n

      Original recipe by La Casa de Sweets<\/h3>\n<\/div>\n

      \"rosemary\"<\/img><\/div><\/div><\/p>","protected":false},"excerpt":{"rendered":"

      Moist olive oil doughnuts bursting with fresh lemon and rosemary flavor, and finished off with a crunchy lemon-sugar topping. {Gluten free friendly recipe}<\/p>\n","protected":false},"author":2,"featured_media":3759,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[3,111,506],"tags":[],"_links":{"self":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3751"}],"collection":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/comments?post=3751"}],"version-history":[{"count":9,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3751\/revisions"}],"predecessor-version":[{"id":3753,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3751\/revisions\/3753"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media\/3759"}],"wp:attachment":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media?parent=3751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/categories?post=3751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/tags?post=3751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}