These sweet and savory donuts – sprinkled with crushed pine nuts are baked rather than fried. Fonuts are most delicious while warm but they can also hold at room temperature for several hours.
RecipeSavants.comThese sweet and savory donuts – sprinkled with crushed pine nuts are baked rather than fried. Fonuts are most delicious while warm but they can also hold at room temperature for several hours. Smart Recipes, American Recipes, Eggs Recipes, RecipesEggsAmericanRosemary-Olive Oil FonutsPT32MServes 1
Ingredients:
2 Cups All Purpose Flour0.75 Cup Sugar2.25 Teaspoons Baking Powder0.5 Teaspoon Salt2 Large Eggs0.25 Cup Canola Or Vegetable Oil0.5 Cup Olive Oil2 Tablespoons Fresh Rosemary0 Zest Of ¾ Lemon0 Juice Of Half Lemon0.25 Cup Pine NutsPreheat oven to 350 degrees. Lightly, grease 2 (12-slot) mini doughnut pans with cooking spray. In a large bowl, mix together flour, baking powder, sugar and salt. In another bowl, add eggs, both oils, milk, lemon juice, rosemary and lemon zest and beat till well combined. Make a well in the center of flour mixture. Add egg mixture into well and mix until just combined. Place mixture into prepared slots about 2/3 full. Bake for about 10-12 minutes or till top becomes golden slightly, rotating pans once in the middle way. Remove from oven and keep onto wire rack to cool slightly. Meanwhile, in a coffee grinder, add pine nuts and pulse till powdered. Transfer powdered pecans to a shallow bowl. Carefully, invert doughnuts onto a platter. Lightly spray top of each doughnut with cooking spray. Coat top of each doughnut with powdered pine nuts and serve.