1tablespoon(15grams)olive oilsub avocado oil or canola oil
1teaspoonvanilla extract
CINNAMON SUGAR TOPPING
¼cup(60grams)sugar
1½teaspooncinnamon
¼cup(60grams)milkany, we use almond milk
LEMON GLAZE TOPPING
1cup(120grams)powdered sugar
2tablespoons(30grams)lemon juice
1teaspoonvanilla extract
MAKE DONUT BATTER
Preheat the oven to 340°F or 170°C. Brush your donut baking pan with butter or dairy-free butter.In a large bowl, whisk 1 cup all-purpose flour, ½ cup sugar, 1 teaspoon baking powder, ¼ teaspoon salt, and 1 teaspoon cinnamon.
Add ⅔ cup milk, 1 tablespoon olive oil, and 1 teaspoon vanilla extract. Whisk to combine without overmixing.
BAKE THE DONUTS
With the help of a spoon, pour the mixture into the donut pan, filling the molds a little over half full.
Bake at 340°F or 170°C for 20 minutes. Let them cool down for 10 minutes in the pan, then take them out and serve with your favorite topping.
CINNAMON SUGAR TOPPING
In a small bowl, add ¼ cup milk. In another small bowl, add 1½ teaspoon cinnamon stirred in ¼ cup sugar.Dip the top half of each donut in milk first and in cinnamon sugar later, and arrange on a wire rack to cool.
LEMON GLAZE TOPPING
In a small bowl, whisk 1 cup powdered sugar with 2 tablespoons lemon juice and 1 teaspoon vanilla extract until creamy. Dip the donuts in the glaze, then top with grated lemon zest or sprinkles.
You can serve the donuts right away, with milk, coffee, or a latte.