Olives on the Island
Against all odds, here among the islands are several small olive groves—as well as Canada’s only olive oil producer
These old-fashioned style olive oil doughnuts are assembled like a biscuit dough, with no yeast or rising time needed—just a chill in the fridge before they hop in the fryer. Hearty and sustaining while still light and fluffy, they are perfect for Saturday breakfast, or boxed up and enjoyed during the harvest.
Instructions
Ingredients for for doughnuts
zest of 1 lemon
1 tsp orange zest
⅓ cup granulated sugar
¼ cup extra-virgin olive oil
1 egg
2½ cup all-purpose flour, plus more for dusting
¼ cup cornstarch
2 tsp baking powder
¾ cup yogurt
olive oil for frying
Ingredients for glaze
1 cup icing sugar
1 Tbsp olive oil
1 Tbsp lemon juice
1–2 tsp milk
Method
In a medium-sized mixing bowl, add the zests and sugar. Mix together with your fingers to release the oils in the zest; the sugar will feel like coarse, wet sand. Whisk in the olive oil and egg to form a glossy, wet texture.
Sift your flour onto a piece of parchment paper. Measure 2½ cups back into the sifter and add the cornstarch and baking powder as well. Sift the dry ingredients directly over the wet ingredients in the bowl, and fold together with a spatula. Fold in the yogurt and continue to mix, forming a soft, sticky dough—it will feel like a wet scone dough or a very thick cake batter. Cover the bowl with plastic wrap, pressing it directly on the surface of the dough, and let rest in the fridge for at least one hour (although you can let it chill up to overnight).
Generously dust a piece of parchment paper with flour. Using a spatula, scrape the chilled dough onto the floured surface. Dust the top generously with flour and top with a second piece of parchment paper. Roll the dough into a disc about ¾ inch thick. Remove the top parchment paper to cut out the doughnuts. I use a 3-inch round cookie cutter and a 1-inch cookie cutter for the center.
In a large heavy-bottom pot or Dutch oven, over medium–high heat, heat 2 inches of oil to 350°F using a thermometer to monitor the temperature of the oil. Carefully slip 3 to 4 doughnuts into the oil, one at a time so as to not overcrowd. Let them set for 30 seconds without touching them, then bump them so they move around the oil a bit, and flip the doughnuts over around 1 minute, when the underside is deeply golden. Cook for an additional 30–45 seconds and transfer to a wire rack to cool. Repeat with remaining doughnuts and doughnut holes
To make the glaze, whisk together the icing sugar, olive oil and lemon juice to form a thick glaze. Add the milk, if needed, to ensure the glaze is pourable, but still quite thick, as it needs to stick to the doughnuts and not run away! Press each doughnut deeply into the glaze and carefully lift and place back on the wire rack and allow at least 10 minutes for the glaze to set—although if you can’t wait that long, it’s entirely understandable, just be prepared for extra sticky fingers!
Doughnuts will store in an airtight container at room temperature for up to 3 days, although they are best enjoyed the day they are made.
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