To prepare the donut with olive oil, start by placing the eggs at room temperature in the cup of a planetary mixer equipped with whips and also add the sugar, with a pinch of salt 1 (you can also use the electric mixer). Operate the planetary mixer and work the mixture well, then add the grated orange zest 2, then the olive oil 3.

When the oil has absorbed, continue with the milk at room temperature always poured slowly 4. Then sift the flour and yeast into a bowl 5, then add the powders a little at a time to the mixture 6.

You will need to obtain a homogeneous and fluid mixture; grease and flour a rather deep donut mold of 24 cm in diameter. Pour the mixture inside with the help of a spatula 7: distribute it evenly, always with the help of the spatula and avoid beating the mold to level the dough so as not to stop the leavening process. Cook the donut in oil in a preheated static oven at 170 ° for about 50 minutes (if the oven is ventilated at 150 ° for about 40 minutes); if it tends to darken too much, you can cover it with a sheet of baking paper after the first 30 minutes of cooking. Once cooked, do the toothpick test and keep it in the oven for 5 minutes before taking it out of the oven 8. Let it cool, then take it out of the mold and let it cool completely on a wire rack 9. Before serving your donut with olive oil, you can sprinkle it with icing sugar or decorate it with an icing.