I’m very fond of using lavender in food. While it’s strong and potentially “soapy”, when used in smaller amounts, it adds such a wonderful floral note to a recipe. These donuts are flavored with lavender and finished with an earl grey glaze for an ultra-comforting, light and delicious donut that’s great with coffee, tea, or milk!

Prep Time: 10 Minutes

Bake Time: 10 Minutes

Total Time: 30 Minutes

Makes around 14 Donuts

Ingredients:

2/3 Cup (135g) Granulated Sugar

1 Tbs Lavender

¼ Cup (50g) Brown Sugar, Packed

¼ Cup (60mL) Vegetable Oil

¼ Cup (57g) Softened Unsalted Butter

2 Large Eggs, Room Temp

2 Tsp (8g) Vanilla Extract

2 2/3 Cup (320g) All Purpose Flour

1 ½ Tsp (6g) Baking Powder

½ Tsp (2g) Baking Soda

½ Tsp (2g) Salt

¾ Cup (180mL) Buttermilk, Room Temp

For the Glaze:

2 Cups (250g) Icing Sugar

Pinch of Salt

¼ Cup (60mL) Milk

1 Bag Earl Grey Tea

1 Tbs (13g) Unsalted Butter, Melted

Directions:

1.     Preheat your oven to 400 Degrees F and grease 3 donuts pans with cooking spray.

2.     Blend the granulated sugar and lavender together, then pass it through a sieve to get out any large bits of lavender. Pour the sugar into a large bowl with the brown sugar, oil, and butter.

3.     Whisk together until smooth, then add the eggs, vanilla, and buttermilk. Whisk until smooth.

4.     In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the wet mixture and whisk until combined.

5.     You can put the batter in a piping bag with a ½ inch round tip, or just use a spoon to put it in the donut pans, filling them halfway and tapping on the counter to release any air bubbles.

6.     Bake for 9-11 minutes, until the spring back when lightly touched. Allow to cool in the pan for 10 minutes before transferring to a rack to cool completely.

7.     For the glaze, heat the milk up in the microwave with the bag of tea in it, for about 30 seconds, then let the milk steep for 5 minutes, discarding the tea bag after.

8.     Add the milk and the rest of the ingredients into a bowl and whisk together until the glaze is smooth. If it’s too thin, add another tbs of icing sugar. It should be slightly thick but still drizzle slowly off a spoon.

9.     Dip the tops of the cooled donuts in the glaze and allow to set for 10 minutes.

-Store in an airtight container at room temperature for up to 2 days.