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.
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
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.
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.