Vanilla-Lavender Mini Doughnuts

Editor
As lovely to look at as they are to eat
In the Raw
In the Raw

These floral mini doughnuts are the perfect addition to any brunch or breakfast menu. With a hint of citrus and a light, fluffy pastry, these doughnuts are wonderfully elegant.

This recipe is courtesy of In the Raw.

Ready in
50 m
24
Servings
190
Calories Per Serving
Deliver Ingredients
Makes
48 mini doughnuts

Notes

Stevia  measures cup for cup with sugar so it can easily be used in recipes to cut sugar calories – no conversion from sugar to stevia necessary. (1 cup of stevia = 1 cup of sugar) When using stevia for baking recipes, it is recommended that the user only replace half the sugar in order to achieve the proper browning, rising, and caramelizing that only sugar can provide

Ingredients

For the doughnuts:

  • 4 Cups all-purpose flour
  • 4 Teaspoons baking powder
  • 1/2 Teaspoon sea salt
  • 1/2 Cup sugar, preferably Sugar In The Raw
  • 1/2 Cup stevia, preferably Stevia In The Raw
  • 10 Tablespoons butter, melted
  • 4 large eggs
  • 1 1/2 Cup low-fat milk
  • 1 Tablespoon vanilla

For the glaze and serving:

  • 1/2 Cup milk
  • 1 Tablespoon fresh or dried lavender buds, plus more for garnish
  • 2 Cups powdered sugar, sifted
  • 1/2 Cup stevia, preferably Stevia In The Raw
  • 2 Teaspoons lemon juice

Directions

For the doughnuts:

Preheat oven to 375 degrees F.

Lightly grease a mini doughnut pan.

In a large mixing bowl whisk together flour, baking powder, and salt.

In a second large bowl whisk together sugar, stevia, butter, eggs, milk, and vanilla until sugar is dissolved. Fold flour into milk mixture until combined.

Add two teaspoons of dough to each donut cup. Bake 10–12 minutes or until golden brown. Let cool completely in the pan.

For the glaze and serving:

In a small saucepan bring milk to a simmer, add lavender, cover, remove from the heat, and let sit 15 minutes. Strain milk and discard lavender.

In a medium bowl whisk 2 tablespoons lavender milk into powdered sugar and stevia, then whisk in lemon juice. If needed, add a little more lavender milk to reach desired consistency.

Dip the top of each doughnut in the glaze and place on a rack.

While still wet, sprinkle with lavender and let set.

Nutritional Facts

Total Fat
6g
9%
Sugar
14g
N/A
Saturated Fat
4g
18%
Cholesterol
45mg
15%
Protein
4g
8%
Carbs
38g
13%
Vitamin A
65µg
7%
Vitamin B12
0.2µg
3%
Vitamin C
0.2mg
0.3%
Vitamin D
0.5µg
0.1%
Vitamin E
0.3mg
1.4%
Vitamin K
0.5µg
0.7%
Calcium
91mg
9%
Fiber
0.6g
2.3%
Folate (food)
11µg
N/A
Folate equivalent (total)
66µg
16%
Folic acid
32µg
N/A
Iron
1mg
7%
Magnesium
8mg
2%
Monounsaturated
2g
N/A
Niacin (B3)
1mg
6%
Phosphorus
135mg
19%
Polyunsaturated
0.4g
N/A
Potassium
66mg
2%
Riboflavin (B2)
0.2mg
10.8%
Sodium
122mg
5%
Sugars, added
12g
N/A
Thiamin (B1)
0.2mg
11.5%
Trans
0.2g
N/A
Zinc
0.3mg
2.3%