Recipe-139-Baked Olive Oil Loukoumades with Vanilla Glaze
Recipe-139-Baked Olive Oil Loukoumades with Vanilla Glaze
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Welcome to time in the kitchen making sweet and savory deliciousness! Today I’m so excited to share with you a special recipe for my favorite traditional Greek dessert - Baked Olive Oil Loukoumades with Vanilla Glaze. They’re both warm and crispy, drizzled with maple glaze. Not only are these loukoumades fantastically flavorful, but they also have the added benefit of being made using healthier baking alternatives, such as olive oil instead of butter or margarine. Get your aprons on and let's get started whipping up this yummy treat!
Ingredients
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2 cups plain flour
1/4 cup extra virgin olive oil
- 2 large eggs
- 3/4 cup granulated sugar
- 1 lemon, zest
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
1 teaspoon salt
- 1 cup buttermilk
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2/3 powdered sugar
- 1 teaspoon heavy cream, plus extra if needed
- ½ teaspoon vanilla extract
Directions
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Preheat the oven to 430°F.
- Grease and flour a muffin pan with parchment paper and set aside.
In a mixing bowl whisk together the flour, baking powder and salt. Set aside
In a mixing bowl combine the oil, eggs, sugar, vanilla and lemon zest using a blender. Slowly add the flour mixture a little at a time alternating with the buttermilk. Mix until just combined. Do not over mix.
- Spoon the mixture into the muffin pan and bake for 12-15 minutes or until the tops of the donuts are slightly springy.
- Cool on a wire rack completely before glazing.
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Whisk the heavy cream with the sugar and vanilla until a thick yet pourable glaze if formed.
- Roll the donut balls in the glaze, arrange on a serving plate and drizzle with any remaining glaze before serving.