Recipe courtesy of Waylynn Lucas and Nancy Truman

Rosemary Olive Oil Fonut

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 10 fonuts
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2 cups flour

3/4 cup sugar

2 tablespoons chopped fresh rosemary

3/4 tablespoon baking powder

1/2 teaspoon salt

2 eggs

3/4 cup milk

1/2 cup olive oil

1/4 cup vegetable oil

Zest from 3/4 of a lemon

Juice from 1/2 a lemon


1/2 cup toasted pine nuts


Olive oil, if needed


  1. For the fonuts: Preheat the oven to 350 degrees F. In a bowl, mix together the flour, sugar, rosemary, baking powder and salt. Make a well in the center of the bowl. In another bowl, combine the eggs with the milk, olive oil, vegetable oil, lemon zest and lemon juice. Add the wet ingredients to the well in the dry ingredients and incorporate the dry into the wet. The mixture should be slightly lumpy. Bake in a doughnut pan until light golden, 10 to 12 minutes. (You can make as muffins or in a loaf pan, but the cooking times will vary.) For the topping: In a coffee grinder or spice grinder, grind the pine nuts into a powder. Add salt to taste. Place the mixture in a shallow pan and dip the tops of the baked fonuts into it. If the topping does not stick, lightly spray the tops of each fonut with olive oil.