Lemon & Rosemary Olive Oil Donuts

For the doughnuts:
Preheat the oven to 425°F and grease a 6-cavity doughnut pan. In a large bowl, whisk together the flour, baking powder and salt. Set aside.

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 into the dry ingredients, mixing with a wooden spoon until combined.

Pipe or spoon the doughnut batter into the doughnut pan, filling each cavity almost to the top. You won’t use all of it, unless you have a second doughnut pan. I baked these in two batches. Set remaining batter aside. Bake at 425°F for 12-14 minutes, until the tops of the doughnuts spring back when touched.

Remove pan from oven. Let doughnuts cool in the pan for 5 minutes, then transfer the doughnuts to a cooling rack. Use the remaining batter to fill the doughnut pan to make 6 more doughnuts. Cool the doughnuts on a cooling rack completely.

For the sugar crust:
In a small bowl, combine the sugar, lemon zest and rosemary. In another small bowl, whisk together the olive oil and lemon juice. Dip 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. Repeat until all the doughnuts have been dipped in the olive oil and sugar. Return them to the cooling rack and let them sit until the sugar topping has hardened, at least 1 hour. Enjoy!