
DIY Lavender Doughnuts
Donuts!!! We are obsessed with donuts, but I had never made them before and felt that it would be a fun, winter, afternoon project. How hard can it be? Yes, and even better, make them lavender frosted!
INGREDIENTS
- 1/4 cup (4 tablespoons) butter 1/4 cup vegetable oil
- 1/2 cup granulated sugar 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda
- 1/2 to 1 teaspoon ground nutmeg, to taste (opt out) 3/4 teaspoon salt
- 1/4 tsp vanilla extract
- 1/2 tsp Norwood Farm lavender extract 1 tsp Norwood Farm culinary lavender
- 2 2/3 cups King Arthur Unbleached All-Purpose Flour 1 cup milk
INSTRUCTIONS
- Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
- In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.
- Add the eggs, beating to combine.
- Stir in the baking powder, baking soda, nutmeg, salt, and vanilla and lavender extract.
- Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. The batter will be fairly thick; when you draw your spatula through the batter, it will leave a furrow.
- Spoon the batter into the lightly greased doughnut pans, filling the wells to
- about 1/4” shy of the rim.
- Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.
- Recipe makes about a dozen donuts.
LAVENDER FROSTING
- 1 1/4 cups confectioners’ sugar 1 tablespoon light corn syrup
- 1 tablespoon melted butter 1 to 2 tablespoons milk
- 1/4 teaspoon Norwood Farm lavender extract
Stir the sugar, corn syrup, butter, Norwood Farm lavender extract and 1 Tbsp of milk together, adding extra reserved milk or confectioners’ sugar to adjust the consistency as needed. Dip each doughnut in glaze until tops are coated.
Author: Nicole Callen Norwood Lavender Farm Serves: 1 dozen doughnuts Find online: https://www.norwoodlavenderfarm.com/recipes/archives/02-2019
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