When I was a little girl, my grandma taught me how to make doughnuts. I remember spending hours making the dough, rolling it out and, of course, deep frying them to perfection. Every time I made them after that first lesson, was an all day affair. The recipe made dozens, so everyone in the neighborhood would get a plate; needless to say, as I grew older and got busier, I made doughnuts less and less often. It has been years since I made doughnuts, so I can’t tell you how thrilled I was to be flipping through the January edition of Shape Magazine to come across a recipe for Rosemary – Olive Oil Fōnuts; quick, easy and the original recipe makes only two dozen. I adapted the recipe so I could use Oil & Vinegar ingredients, which made it even easier for me, and the ultimate bonus is they have only 143 calories per fōnut! (no deep frying!)
Here is the adapted recipe:2 cups all-purpose flour
¾ cup sugar
2 ¼ teaspoons baking powder
1 tablespoon + 1 teaspoon of Rosa Maria Dipper
2 large eggs
¾ cup milk
¼ cup grapeseed oil
½ cup lemon olive oil
¼ cup pine nuts, toasted (for use after the Fōnuts are baked).
¾ cup sugar
2 ¼ teaspoons baking powder
1 tablespoon + 1 teaspoon of Rosa Maria Dipper
2 large eggs
¾ cup milk
¼ cup grapeseed oil
½ cup lemon olive oil
¼ cup pine nuts, toasted (for use after the Fōnuts are baked).
1. Preheat the oven to 350°F. Lightly coat two 12-slot mini doughnut pans with cooking spray. 2. In a large mixing bowl combine the dry ingredients.
3. In a medium mixing bowl whisk together the remaining ingredients minus the pine nuts.
4. Make a well in the center of the dry ingredients and add the wet ingredients. Mix until just combined.
5. Spoon the batter into the doughnut pans, each about 2/3rds full and bake for 10-12 minutes until slightly golden. Let them cool slightly.
6. While the Fōnuts are baking, pulse the pine nuts in a grinder to form a powder, then take the Fōnuts out of the pan, lightly spray the tops with cooking spray and dip them into the pine nut powder.
The original recipe can be found in the January issue of Shape Magazine or on the shape.com website. It calls for salt, but our Rosa Maria Dipper has enough salt in it that you won’t need to add extra. You also won’t need the zest of the lemon; our lemon olive oil is crushed with the lemons. I used the zest of lemon as well, and think it would be more balanced with the rosemary if I hadn’t used the zest. Instead of making two dozen Fōnuts I made 12 Fōnuts and 36 holes, so if you are curious how they turned out stop by the store in Bellevue Square tomorrow, January 10th for a taste!
