Vanilla-Lavender Mini Doughnuts
Vanilla-Lavender Mini Doughnuts
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
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
- 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.