Donuts used to be reserved for special occasions in our house- not any more. My donut pan has been working overtime making an array of donut flavors and this batch is my favorite! It's light and bright, with flowery hints of lavender and zesty lemon, perfect for a morning treat or with afternoon tea. I mean, they really are perfect for any time- let's be real. I hope you enjoy this recipe as much as I did eating these donuts. They are becoming a go-to treat that impresses and satisfies that cakey craving in hand-held, ultra-biteable form.
Tips: Double the glaze recipe if you want to dunk more than once. This will give you extra sweetness for your glaze.
Don't fill your donut pan all the way. These will rise and you want the bottoms to not overflow or bubble up too much.
Watch your baking time. With some ovens baking hotter or if you want to make sure your donuts don't overcook, check on them periodically. They will harden a little as they cool.
Try other dried flowers! You can try chamomile, rose, or another dried flower or herb that might lend a fun flavor to these. Get creative with it!
For this recipe you will need: Donut pan, small pot, measuring cups and spoons, zester or grater, 3 mixing bowls, cooling rack, and parchment paper.
INGREDIENTS: Makes approximately 15 donuts
For the Donuts
3/4 cup gluten-free baking flour (I use Bob's Red Mill)
1/4 cup tapioca flour
1/2 cup sugar
1/2 tsp dried lemon peel (can omit if you don't have it)
1/8 tsp salt
3 Tbsps almond flour
1 tsp lemon zest
1 tsp lemon juice
1/4 cup coconut oil
1 Tbsp of vanilla extract
2 room temperature eggs (use flax eggs if making vegan)
3 Tbsp almond milk
2 to 3 drops of lavender essential oil. Make sure this is food grade and ingestible. Not all lavender oil is fit for human consumption.
For the Lavender Lemon Sugar
1 cup sugar
1 tsp dried lavender
1 tsp lemon peel/zest
For the Glaze
2-4 tablespoons nut milk (use more for thinner glaze)
2 drops lavender essential oil
1/2 cup of Lavender Lemon Sugar
1 tsp dried lavender
1 tsp lemon zest
1/4 teaspoon vanilla
2 Tbsps coconut butter
1/4 cup of powdered sugar
1 tsp lemon juice
1 drop lavender essential oil
1/2 teaspoon lemon powder (can omit if you don't have it)
LET'S MAKE DONUTS
Prepare your Lavender Lemon Sugar
Add all ingredients into a blender or food processor and mix until combined and fragrant.
Allow to sit 1-4 hours before using.
Work on your donuts
Preheat oven to 350 degrees
Mix all dry ingredients
Mix wet ingredients
Fold wet into dry until mixed
Lightly spray your donut pan with oil
Pour batter into a piping bag or plastic bag and cut the tip off
Pipe batter into donut forms until 3/4 full. Do not overfill
Bake 10-15 minutes and cool on a cooling rack before glazing
Glazed and Confused
Over medium heat add nut milk, lavender essential oil, Lavender Lemon Sugar, dried lavender, zest, vanilla, and coconut butter and mix until melted together and sugar is dissolved
Remove from heat and pour into a bowl
Gently whisk in powdered sugar, lemon juice, lavender essential oil, and lemon powder
Add more nut milk for a thinner glaze
The Big Finish
Once donuts are cooled and glaze is ready, dip donuts into glaze and allow to dry on drying rack over parchment paper to catch drips
Sprinkle with lavender lemon sugar, dried lavender, or lemon zest, or garnished with sliced lemon
Best kept in refrigerator for up to 1 week. They will dry out in the fridge, so if you want to keep them on the counter, enjoy within 2-3 days for best experience
SERVING TIPS: Anyway you eat them, these are amazing. I like them with tea or coffee. There's just something about a donut and a hot beverage that is so satisfying. I hope you love these!
As always, I'd love for you to follow me on Instagram @foodieandthebeets and at @erin_allday for more tips on social media marketing, culinary marketing, yummy foodspo, and so much more!
If you love these donuts, try exploring some more recipes that I know you'll enjoy!
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