Vanilla-Lavender Mini Doughnuts

Vanilla-Lavender Mini Doughnuts
3.8 from 4 ratings
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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.
Servings
24
servings
Ingredients
  • 4 cup all-purpose flour
  • 4 teaspoon 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 tablespoon butter, melted
  • 4 large eggs
  • 1 1/2 cup low-fat milk
  • 1 tablespoon vanilla
  • 1/2 cup milk
  • 1 tablespoon fresh or dried lavender buds, plus more for garnish
  • 2 cup powdered sugar, sifted
  • 1/2 cup stevia, preferably stevia in the raw
  • 2 teaspoon lemon juice
Directions
  1. Preheat oven to 375 degrees F.
  2. Lightly grease a mini doughnut pan.
  3. In a large mixing bowl whisk together flour, baking powder, and salt.
  4. 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.
  5. Add two teaspoons of dough to each donut cup. Bake 10–12 minutes or until golden brown. Let cool completely in the pan.
  6. 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.
  7. 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.
  8. Dip the top of each doughnut in the glaze and place on a rack.
  9. While still wet, sprinkle with lavender and let set.
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