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1
For the doughnuts: Preheat the oven to 425 degrees F and grease a 6-cavity doughnut pan.
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In a large bowl, whisk together the flour, baking powder and salt.
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Set aside.
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4
In a smaller bowl, whisk together the Greek yogurt, maple syrup (or honey), eggs, olive oil, milk, lemon juice, lemon zest and rosemary.
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5
Gradually add the wet ingredients into the dry ingredients, mixing with a wooden spoon until combined.
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Pipe or spoon the doughnut batter into the doughnut pan, filling each cavity almost to the top.
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7
You wont use all of it, unless you have a second doughnut pan.
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8
I baked these in two batches.
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9
Set remaining batter aside.
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Bake at 425 degrees F for 12-14 minutes, until the tops of the doughnuts spring back when touched.
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Remove pan from oven.
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12
Let doughnuts cool in the pan for 5 minutes, then transfer the doughnuts to a cooling rack.
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Use the remaining batter to fill the doughnut pan to make 6 more doughnuts.
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14
Cool the doughnuts on a cooling rack completely.
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15
For the sugar crust: In a small bowl, combine the sugar, lemon zest and rosemary.
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In another small bowl, whisk together the olive oil and lemon juice.
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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.
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Repeat until all the doughnuts have been dipped in the olive oil and sugar.
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Return them to the cooling rack and let them sit until the sugar topping has hardened, at least 1 hour.
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20
Enjoy!
