Baked Olive Oil Doughnuts

These baked doughnuts are quick and simple to make, and thanks to the addition of olive oil in both the batter and the topping, they still resonate as a dessert —worthy of the Festival of Lights, or any holiday celebration. 

Ingredients (Makes 6)
1 cup all-purpose flour, sifted
1¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup sugar
¼ cup vomFASS Orange Extra Virgin Olive Oil, plus extra for pan and icing  
½ cup plant-based milk
¼ cup orange juice
1 tsp vomFASS Apple Balsamic
1 tsp vanilla extract

Icing:
1 cup powdered sugar
1½ Tbsp orange juice
1 Tbsp vomFASS Orange Extra Virgin Olive Oil
1 Tbsp orange zest, optional

Directions
Grease a 6-hole doughnut pan with a little olive oil
Sift the flour, baking powder, baking soda, salt and sugar into a bowl.
In another bowl wisk togethr the olive oil, plant-based milk, orange juice, apple balsamic vinegar, and vanilla extract.
Pour the wet ingredients into the dry and stir until just combined and you can no longer see any dry flour. Do not over mix.
Spoon or pipe batter carefully into the doughnut pan. Fill to the top and gently clear the middle area of batter.
Bake for 20 minutes or until a toothpick inserted comes out clean.
Leave in the pan for 5 minutes then turn out onto a cooling rack and allow to cool completely.

For the icing:
Whisk oil and orange juice together. 
Gradually add liquid to the powdered sugar, stirring well between each addition. 
Stop when it reaches a very thick white frosting.
Top each doughnut with a drizzle of frosting.
Sprinkle zest on frosting before it hardens.

Notes: You'll need a 6-cavity doughnut pan to bake the batter, but it's a worthwhile investment for donut fans. Once you see how easy they are to make, you'll find yourself treating family and friends to batches throughout the year. 
They can be baked as muffins instead. You might need to give them an extra few minutes in the oven. Test them with a toothpick or skewer. If it comes out clean, they are ready. 
The donuts will keep for a couple of days in a sealed container. They freeze well if left unfrosted. 

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