Truth be told I have not had a doughnut for a very long time, at least a decade. Then a few things happened: first, I saw a recipe in Shape Magazine for healthy doughnuts. Healthy?! Hmm, that was interesting. Second, my husband and I were searching for a home decor store in Los Angeles and passed by the newly popular Fonuts bakery. Healthy doughnuts and unique flavors like blood orange, pumpkin and salted caramel. Seriously? Now, I was even more interested. Although the hubby and I did not stop in for the Fonuts fun, I knew I had to experiment in my kitchen soon. Then the deal was sealed over the holiday when my older brother gifted me a doughnut pan for Christmas. It took until March 3rd  for the fun to begin, but good things must wait.

Last Sunday morning, my friends Josh and Cathy stopped by to go over their wedding invitations and website design, which the hubby and I are creating. I knew this would be a perfect morning meeting with coffee, tea, and my new healthy doughnuts. As my husband and I whisked, mixed, zested, and baked away, I had visions of those classic pink boxes from my childhood. My family and I grew up in the sticks, and my Dad would make the 25 minute drive almost every Saturday (unless there was a swim meet, volleyball match or soccer game) and collect our favorite doughnuts nestled in a pink box for our family to enjoy while watching The Smurfs, Camp Candy, and Fraggle Rock.

Now, I have mentioned the word healthy a few times but by no means do I suggest that these doughnuts with your coffee will keep you in tip-top shape. However, on a special occasion, this doughnut recipe is much healthier than any you may find from a store that rhymes with Frisky Freme. This doughnut recipe is the Chuck Norris of doughnuts. The doughnuts are light, airy and fluffy and are not fried, and NOT heavy in fatty oils and shortening.

Healthy Homemade Olive Oil Doughnuts

Adapted from Shape Magazine

Need:

• 2 cups all-purpose flour
• 3/4 cup  sugar
• 2 1/4 teaspoon baking powder
• 1/2 teaspoon of salt
• 2 eggs
•  3/4 cup milk (I use almond milk)
• 1 cup olive oil
• zest from a 3/4 lemon
• lemon juice from a 1/2 lemon
• pinch of cinnamon

HOW:

Preheat oven to 350°f. Lightly coat two 12-slot mini doughnut pans with cooking spray. In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt. In a medium mixing bowl mix together all wet ingredients: eggs, milk, lemon juice, zest and olive oil. Create a well in the center of the dry ingredients and add wet ingredients. Mix until just combined (mixture will be lumpy).  Spoon batter into all slots on both pans, each 2⁄3 full. Bake, rotating pans halfway through, for 10 to 15 minutes or until golden brown. Remove on to baking sheets.

Think of your batter as a blank canvas: I separated the batter into two bowls. One bowl I added a pinch more lemon zest and added 1 1/2 cups of blueberries. The other batter I left plain.

These doughnuts are delicious on their own, but to add more kick you can create a fresh fruit glaze. I made a lemon zest glaze for the blueberry filled doughnuts and for the plain doughnuts I created a lemon strawberry glaze.

Lemon Glaze:

• 3/4 lemon zest
• 3/4 lemon juice
• 1/2 cup butter
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 1/4 cup hot water

Strawberry Glaze: 

• 2/3 cup strawberries. pureed
• 1/2 cup butter
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 1/4 cup hot water

Puree strawberries in blender and add butter, vanilla and slowly add in sugar. Finish with adding hot water. Until mixture is not clumpy. Drizzle over doughnut and serve.