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. Smart Recipes, American Recipes, Eggs Recipes, Recipes Eggs American Rosemary-Olive Oil Fonuts Rosemary-Olive Oil Fonuts Recipe | PT32M Serves 1 Ingredients: 2 Cups All Purpose Flour 0.75 Cup Sugar 2.25 Teaspoons Baking Powder 0.5 Teaspoon Salt 2 Large Eggs 0.25 Cup Canola Or Vegetable Oil 0.5 Cup Olive Oil 2 Tablespoons Fresh Rosemary 0 Zest Of ¾ Lemon 0 Juice Of Half Lemon 0.25 Cup Pine Nuts Preheat 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.

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