Sandita’s Olive Oil Donuts

Sandita’s Olive Oil Donuts

The grand finale to any dinner party (or almost anything for that matter—we're always down for an olive oil and sugar based celebration), these donuts are served to perfection in a bed of whipped labneh and grilled peaches.
Recipe: Sandy Ho @sanditasworld


For the Donuts

46.7g unsalted good quality butter (I used Kerrygold)

26g Sizzle

240ml water 

10g sea salt

20g sugar

9g vanilla

150g all purpose flour 

3 eggs

1 egg yolk 

Sizzle for frying 

2 cups castor sugar or 1/2 cup honey 



Piping bag 

French tip 

Fryer or deep heavy bottom pot 


For the Whipped Labneh and Grilled Peaches

2 cups labneh 

5 tbsp honey or powdered sugar 

3 firm peaches (each cut into 8 wedges, and tossed in Sizzle

For the dressing

Juice of 1 Meyer lemon

2 tbsp brown sugar

2 tbsp Drizzle

Flesh of 2 finger limes

Pinch of salt

Pinch of black pepper


Active Time: 25

Full Time: 35


To begin with the donuts, Add sugar to a medium mixing bowl and set aside. 


Bring the butter, oil, water, sugar, vanilla and salt to a boil and immediately turn off.


Add flour and stir well, then leave to cool for 5 minutes.


Using a spatula, beat in eggs until you get a smooth paste (batter will begin to look separated but continue to mix and it will come together). Once cooled, scoop into a piping bag with a french tip.


Heat your fryer or a heavy bottom pot filled half-way with Sizzle to 375F.


Pipe in 3-4 inches of batter, using scissors to cut the batter. Fry up to 6 donuts at a time until golden and rotating to get an even color.


Drain donuts on a sheet pan lined with a paper towel and immediately toss in sugar bowl. If you are using honey, you can wait till all the donuts are fried to drizzle with honey at the end. Repeat with remaining batter.


For the Whipped Labneh and Grilled Peach side salad, whisk the labne and honey or powdered sugar together until fluffy, light and well combined. 


Grill peaches in a cast iron pan or under the broiler until caramelized and charred. Leave to cool.


Combine dressing ingredients and mix well, before spooning over the peaches and topping with the whipped labne. Serve alongside the donuts.