Olive doughnut recipe: Josh Gregory

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Josh Gregory's Olive Doughnut Recipe

Sugar & jam step aside, the doughnut is now savoury. One of our young chefs,  Josh Gregory from Biota Dining in Bowral NSW shares his Cockatoo Grove Olive Oil Doughnut recipe, which we featured at our awards night earlier this year.

 

Olive Oil Doughnuts

Preparation time: 2 hours (includes proving time)

Cooking time: 10 minutes

Skills needed: Beginner/Intermediate

Serves: 40

 

Ingredients

600g bakers’ flour

100g finely chopped green olive – stones out

70g sugar

40g cold butter cubed

24g dry yeast

125g Cockatoo Grove olive oil

125g water

80g milk

Salt

Dehydrated black olive*

 

Method

Combine water, milk, yeast and sugar in a large mixing bowl and allow yeast to activate and go frothy or about 15 – 20 minutes in a warm place. In a standing mixer or kitchenaid with a dough hook, add flour, green olives and begin mixing on low speed. Slowly pour in wet mixture until dough begins to form. Divide the butter and olive oil into three equal portions or thirds. Add one portion of olive oil to the dough and mix until completely combined. Then add the second portion of butter & olive and mix until completely combined. Add the last portion of olive & butter and mix until combined & the dough is silky and elastic. Remove bowl from mixer, cover with a tea towel and allow dough to rest and proof in a warm place for approximately 30 – 40 minutes or until is doubled in size.

Once dough is proved, pinch off about a teaspoon size of dough. Roll into olive sized balls, place on lightly oiled oven tray and allow to prove again for 5 minutes. Deep fry in small batches at 180 degrees until puffed and golden. If you don’t have a deep fryer you can shallow fry in 10cm of vegetable oil.

Roll in mix of salt and dehydrated black olive powder & serve immediately. Serve on platters garnished with olive branches and leaves, drizzle with olive oil . Can be served with aioli if preferred

 

Chef’s tips:

  • After the individual doughnuts have been made you can cover with gladwrap and store in the fridge the day before. When ready to cook, remove from the fridge, allow to prove before deep frying.
  • If you’d like to be adventurous why not make your own dehydrated olives. Place small batches (about 30) in a microwave on low heat and cook 10 x times in 30 second time slots or until olives are dry. Place in spice grinder and blend.
  • The dough recipe can also be used to make brioche buns, make them in 30grams sizes instead.

*available at a good quality providores such as Essential Ingredient or Peter’s of Kensington

 

 

 

 

 

 


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