👾Baked Lavender Doughnuts
Yields 6 regular doughnuts
1 cup self raising flour
1/3 cup castor sugar
1/2 tsp ground culinary lavender
1/4 tsp salt
30 g unsalted butter, melted and cooled
100 ml milk (1/3 cup + 1 tbsp) 🎀Vanilla Glaze
1/2 cup icing sugar
1 tsp vanilla glaze
1 tbsp milk (or more if needed)
Purple gel food colour
Preheat oven to 180 degrees C. 160 degrees C for fan forced ovens). Spray a non-stick doughnut pan with cooking spray and leave aside.
In a large bowl mix together the flour, sugar, lavender and salt. In a different bowl, beat together butter, egg and milk. Add wet ingredients to the dry ingredients and mix well until fully blended. Do not over-mix.
Spoon the batter into the doughnut cavities till each cavity is about 3/4 full. Bake in the preheated oven for 8-10 minutes.
Remove from oven. Leave in pan for 2-3 minutes. Turn onto a wire rack to cool completely.
To make the Vanilla Glaze, in a medium bowl whisk the sugar, vanilla and milk. Mix well till blended. If mixture is too thick add a little more milk (remember mixture thickens upon cooling).
Add a very small qualtity of purple food colour (for the first two doughnuts). Dip two doughnuts, one at a time, letting the excess glaze drip off into the bowl. Place on the wire rack to set. Decorate with sprinkles and top with chocolate.
For the next two doughnuts, add a bit more food colour to the same bowl. Dip the next two doughnuts in the same way as the first ones. Add more food colour to the glaze for a deeper purple. Glaze the remaining doughnuts. Decorate.
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