As much as it pains me to say it, simply because I draw a line for how cheesy my content on here can get before exceeding the clichéd and generic white mom style of blogging boundary, spring has sprung (cringe!!).
But despite this awful phrase that needs to die right now immediately, spring is actually here again, which calls for spring flavors and colors. When it comes to April, I’m down for all things floral and light (i.e lavender, lemon, and honey)! Therefore, these glazed donuts are a perfect teatime dessert or springtime breakfast, and really taste like April.
Make the donuts:
- 3 tbsp honey
- 1 cup milk, heated
- 1 package active dry yeast
- 1 cup lavender sugar (divided)
- 3 1/2 cups of flour
- 3 eggs, whisked
- 1 lemon, zested
- Oil, for frying
- 1 stick of softened butter
- In a Kitchen Aid bowl, stir together the warm milk and yeast with the dough hook attachment and let it sit for 5 minutes.
- Stir in whisked eggs and 3/4 cup of lavender sugar, then add in the butter, lemon zest, and honey. Mix in flour until the dough pulls away from the sides of the bowl.
- Cover with a damp cloth and let the dough rise for an hour.
- On a floured surface, roll out the dough and cut into rounds with a cookie cutter or glass. Punch a hole in the middle with the end of a wide, round frosting tip or small cookie cutter.
- Fry the donuts in hot oil (about 350 degrees) until golden brown, for about 1 minute on each side. Let cool, then coat in lavender glaze (3 cups powdered sugar + 5 tbsp. milk + 1/4 cup lavender sugar, all whisked together) and let them sit on a rack until firm.
Enjoy! <3, B