Baked doughnuts are super simple to make with a Tala Performance non-stick mini ring doughnut muffin pan. In this yeast-free recipe, lemon zest, lemon extract and lavender flowers are combined to make delicious, fluffy, moist, perfectly baked doughnuts with a fragrant lavender icing sugar glaze. This post is in collaboration with Tala.
Tala Performance fresh & floral Spring bake challenge
Hands up – who else loves doughnuts! I know I do, and my kids absolutely love them too.
Baked doughnuts are a (slightly) healthier alternative to a traditional fried doughnut, and they’re a lot easier (and quicker!) to make too. All you need are a few simple ingredients and a good quality non-stick doughnut pan like the Tala Performance 12 cup mini doughnut pan.
This pan, made from robust commercial weight steel, is ideal for perfectly sized mini baked doughnuts. Its double layered non-stick coating is safe to use with metal utensils, and it means your doughnuts will turn out of the pan perfectly every time.
To put this pan to the test, I have been invited to participate in the Tala Performance Fresh & Floral Spring Bake Challenge. The theme: to create the ultimate baked doughnuts recipe featuring gorgeous spring flavours and flowers.
For my baked doughnuts, I was inspired to create a lemon and lavender doughnut with a fragrant lavender icing glaze, and I am so excited to share this recipe with you!
The doughnut itself is a yeast-free cake-style doughnut with a perfect texture. It is flavoured with lavender sugar, lemon zest and lemon extract for an extra fresh Spring kick. Don’t be tempted to replace this extract with lemon juice as it won’t have the same taste.
To create the glaze, I’ve used a blender to grind my homemade lavender sugar to a fine powder, and I’ve tinted it purple. The resulting flavour combination is deliciously fragrant, but in just the right quantities, floral themed baked doughnut – and I’m ridiculously pleased how delicious they are!
Ingredients needed for this easy yeast-free baked doughnuts recipe
- self-raising flour
- lavender sugar
- bicarbonate of soda
- salt
- lemon zest
- semi-skimmed milk
- butter
- sunflower oil
- free-range egg
- lemon extract
- lavender icing sugar (see recipe notes)
- purple food colouring
- sprinkles
Equipment needed for this fresh & floral recipe
- 12-hole Tala Performance mini doughnut muffin pan
- large mixing bowl
- measuring jug
- whisk
- silicone headed spatula
- large piping bag with a large open tip nozzle
- wire cooling rack
How to make baked doughnuts – step by step instructions
- Place the flour, lavender sugar, bicarbonate of soda, salt and lemon zest into a bowl and whisk together.
- Measure milk into a jug and add the egg, oil, melted butter and lemon extract. Whisk thoroughly.
- Add the wet ingredients to the dry, a little at a time, mixing well to eliminate lumps.
- Transfer the mixture to a piping bag fitted with a wide nozzle.
- Pipe the batter twice around each lightly greased doughnut ring.
- Bake in a preheated oven for 12 minutes. Cool on a wire rack and decorate as desired.
Tips for making this doughnut recipe
- While filling the piping bag, fasten a food bag clip just above the nozzle to prevent the mixture from escaping through the tip.
- Place the piping bag inside a pint glass and turn the opening out and over the top of the glass to keep it open while you fill it.
- Undecorated baked doughnuts can be frozen for up to a month – just cover with plastic wrap when they are cool and separate layers with another layer of wrap.
Lemon & Lavender Baked Doughnuts – Recipe Video
Baked lemon and lavender doughnuts are super simple to make with a Tala non-stick mini ring doughnut pan.
Make your own lavender sugar
Lavender sugar is a very flavoursome, versatile ingredient. Make your own by combining 500 grams/2 cups of granulated or caster sugar with one tablespoonful of dried culinary lavender.
Store in an airtight container until needed.
I don’t have lavender sugar, what can I use instead?
If you don’t have lavender sugar for your baked doughnuts, or dried lavender to make some, use a few drops of food grade lavender extract/oil.
Remember: less is more when it comes to flavouring food with lavender – if you use too much your bake will taste soapy. Use it sparingly.
Tips for making the lavender frosting/glaze
You can make your own lavender icing sugar by processing lavender sugar in a high-speed blender until fine. This will result in an off-white coloured icing due to the plant material, but it makes for a deliciously fragrant icing for your baked doughnuts. Tint with purple food colouring to hide this.
Baked doughnuts recipe variations
- original flavour – use regular sugar, omit the lemon zest & extract
- strawberry & lemon – omit lavender and fold 1/3 cup (around 4) chopped fresh strawberries into the batter. Decorate with freeze-dried strawberries.
- elderflower & lemon – use elderflower cordial instead of milk to make the glaze.
- cinnamon – replace the lemon extract with vanilla, omit the zest and add 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg to the batter. Dip cooled doughnuts in melted butter and then in cinnamon sugar.
- rose & almond – omit zest, replace lemon extract with almond extract. Use rose water to make the glaze.
About Tala
Tala is one of the longest established kitchenware brands in the UK.
Taylor Law & Co Ltd was established in 1899, by Frederick Taylor and Thomas Law, to satisfy the developing Victorian kitchenware and hardware market across Britain.
They produced a wide range of metal goods for the kitchen and garden which proved to be successful and the workforce grew.
The factory created products that ranged from baking pans and icing syringes to make delicious homemade food, to galvanised tubs and travellers trunks.
They continue to make high quality, durable and affordable bakeware, cake making and decorating supplies here in the UK.
Visit the Tala Cooking website to find out more!
Lemon and Lavender Baked Doughnuts
Ingredients
for the baked doughnuts
- 200 grams self-raising flour
- 120 grams lavender sugar (see notes)
- 0.5 tsp bicarbonate of soda
- 0.5 tsp salt
- 1 tbsp lemon zest finely chopped
- 200 ml semi-skimmed milk
- 50 grams butter melted
- 3 tbsp sunflower oil
- 1 tsp lemon extract
- 1 free-range egg
for the lavender glaze
- 100 grams lavender icing sugar (see notes)
- 1 tbsp semi-skimmed milk
- sprinkles to decorate
Instructions
- Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit), gas mark 3.
- Lightly grease your 12-hole Tala Performance mini doughnut muffin pan.
- Place the self-raising flour, lavender sugar, bicarbonate of soda, salt and lemon zest in a large mixing bowl and whisk briefly to combine.
- Measure the milk into a jug and add the egg, lemon extract, melted butter and sunflower oil. Whisk to combine.
- Make a well in the centre of the dry ingredients and pour in the milk mixture bit by bit, whisking as you go to eliminate as many lumps as possible.
- Transfer the mixture into your piping bag fitted with a wide open tip nozzle.
- Hold the piping bag over the doughnut tin and half-fill each ring - twice around each ring should be sufficient.
- Place in the centre of the preheated oven and bake for 12 minutes until the doughnuts are well-risen, golden in colour and springy to touch.
- Remove from the oven and turn out onto a wire cooling rack to cool completely.
- To make the glaze, combine the lavender icing sugar with the milk and stir until combined. Add a few drops of food colouring.
- Dip the cooled doughnuts topside down into the glaze. Turn upright and leave to set on the cooling rack.
- When the glaze is still sticky, cover with sprinkles, if desired.
- Store doughnuts in an airtight container.
Video
Notes
- Make your own lavender sugar by combining 2 cups/ 500 grams granulated or caster sugar with 1 tablespoon dried culinary lavender.
- Use a high-speed blender to blend lavender sugar into lavender icing sugar.
- While filling the piping bag, fasten a food bag clip just above the nozzle to prevent the mixture from escaping through the tip.
- Place the piping bag inside a pint glass and turn the opening out and over the top of the glass to keep it open while you fill it.
- Baked, undecorated doughnuts can be frozen for up to a month - just cover with plastic wrap when they are cool and separate layers with another layer of wrap.
Nutrition
This is a sponsored baked doughnuts recipe in collaboration with Tala. All thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
Kaz | Ickle Pickles Life and Travels says
June 13, 2019 at 8:31 pmOh how adorable do these look! I bet they taste absolutely delicious too. Kaz
Favour says
June 11, 2019 at 8:47 amIt looks amazing!!! will certainly try this out. I have always eat fried doughnuts but have learnt a healthier alternative which is baked. Thank you Lizy
Carol Thomas says
June 9, 2019 at 11:56 pmThese are extremely interesting. I haven’t used lavender before in baking. I will give this a try. Its defo a 10/10 for unusual quirky baking with a twist
SARAH ROBERTS says
June 9, 2019 at 11:44 pmLove it! All the family love doughnuts but l never make them being so full of sugar but this is much healthier so would be lovely to have them as a treat without too much guil!
Susan Anderson says
June 9, 2019 at 9:55 pmLove this recipe, would love to give this a try as my son is allergic to nuts so cant have store bought doughnuts.
Anna Brown says
June 9, 2019 at 6:44 pmIt looks a great recipe, easy to follow and I will be giving it a try.
Jocelynne Harrison says
June 9, 2019 at 6:41 pmI gave 4 because I can’t eat gluten so couldn’t enjoy them but my daughter would love them!
Jessica Hutton says
June 9, 2019 at 6:40 pmIt looks delicious. My family would love these xx
Kim Styles says
June 9, 2019 at 3:40 pmGreat recipe we love making doughnuts in our house. They don’t last long though. this is a recipe we will try
Tess D says
June 9, 2019 at 2:27 pmthey sound delicious and love the flavouring combination x
olivia kirby says
June 9, 2019 at 10:49 amWhat a lovely recipe. So pretty and enticing
Nicola S says
June 9, 2019 at 10:02 amEasy to follow and the results looks amazing! Def going to try this.
Debi Gillard says
June 9, 2019 at 8:56 amHave not tried the recipe yet but have saved it to pinterest for later. It looks nicely set out and clear to follow instructions. I have eaten lavender in cakes before (scones) and I can just remember the bits sticking in my sisters teeth!
ellie spider says
June 8, 2019 at 11:20 pmthis sounds really delicious – I’m not sure on the lavender myself as it always gives me a headache but they look fabulous and I’d try them without it
Kirsten Barthy says
June 8, 2019 at 10:32 pmThey look amazing but not sure about Lavender.
Lise Barlow says
June 8, 2019 at 5:53 pm5 star recipe all sound delicious and mouthwatering x
Diana says
June 8, 2019 at 4:04 pmThey look amazing!
Sheila Reeves says
June 8, 2019 at 3:20 pmNever tried making anything lavender flavoured before – or any doughnuts. this recipe looks do-able and really lije the tip about stopping the batter coming out of the nozzle!
Jane Willis says
June 8, 2019 at 3:18 pmI’m not a fan of lavender in food but I’m tempted by the idea of baked doughnuts. I think I’d use a different flavouring though
Pauline Wilson says
June 8, 2019 at 2:55 pmI love donuts but I think I would leave out the lavender as I’m not keen on that
Amy Briscoe says
June 8, 2019 at 12:22 pmO….m….g!! This looks lush
paula cheadle says
June 7, 2019 at 11:46 pmI love the sound of these, would I do them in my donut maker
Edward Guerreiro says
June 7, 2019 at 11:47 amThey look delicious. I especially love the presentation. I have never made doughnuts before, especially not baked ones. I might give this a try with my niece, if I can find some culinary lavender.
Lucy says
June 7, 2019 at 9:05 amSounds and looks lovely!
donna l jones says
June 7, 2019 at 8:35 amthey look lovely
Katie Skeoch says
June 7, 2019 at 5:59 amI have yet to use lavender in my baking, these look scrumptious
sandy lynn ralph says
June 6, 2019 at 1:49 pmthey look so pretty and sound very tasty indeed
Carole Nott says
June 5, 2019 at 11:41 pmThese look perfect – unlike my attempts which always look a mess (but taste ok!)
Sheri Darby says
June 5, 2019 at 9:05 pmI’d love to try this doughnut recipe, it looks delicious
charlotte isobelle says
June 5, 2019 at 1:16 pmThey sound yummy! i havent tried making them before so i may try now!
Jo F says
June 4, 2019 at 9:35 pmLove the look of this. Have never had much success with doughnuts but maybe this time!
Michelle Smith says
June 4, 2019 at 10:10 amI would love to make my own doughnuts the recipe sounds great.
Michelle Carlin says
June 3, 2019 at 7:41 pmThese look and sound delicious. I’d really love to give them a try.
Nyasha Mtutu says
June 3, 2019 at 10:48 amThey look absolutely amazing…I love the colour! I would need to taste them to assess the flavour combinations as I just can’t imagine it!
JULIE WARD says
June 1, 2019 at 11:27 pmThese look lovely, mine wouldn’t look like that though
judy Kennedy says
May 30, 2019 at 1:14 pmI have had Lavender biscuits, but never really tired it in any other sweet dish. Would love to try these
Laura Wheatley says
May 27, 2019 at 9:26 pmtheysound really lovely esp as I have a sweet tooth
Natalie Burgess says
May 26, 2019 at 9:48 pmThe recipe looks delicious im going to try it xx
Liza Park says
May 26, 2019 at 2:43 pmThe recipe sounds delicious and i shall definitely be giving a try.
ADEINNE TONNER says
May 26, 2019 at 2:18 pmI think this doughnut recipe sounds so good and i bet it tastes amazing too!
Sharon Hirst says
May 24, 2019 at 5:30 pmSound delicious, would like to try. Will be saving the recipe
Anya Sargent says
May 24, 2019 at 2:48 pmI like that they are baked not fried in oil. Not sure about lavender scent and flavour.
I will use this receipe and use som either flavour.
clair downham says
May 24, 2019 at 1:44 pmit looks really scrummy and also really different
Rachel McMillan says
May 23, 2019 at 9:22 pmLook amazing but not sure about lavender as a flavour ? Me and piping are not friends so mine would not turn out so good looking !
louise lumsden says
May 23, 2019 at 5:38 pmit looks like a great recipe, I love the idea of baked doughnuts & I must get myself one of those pans. I won’t be using the lavender in the glaze though as i can’t tolerate it in any form, so I’ll probably do cinnamon or something else
Ursula Hunt says
May 23, 2019 at 10:25 amI have never made doughnuts but this recipe looks like something I could try
Sally Collingwood says
May 23, 2019 at 9:32 amI think the doughnut recipe is marvellous!!
Geri Gregg says
May 23, 2019 at 8:41 amYummy! Can’t wait to try out this recipe!
Tracy Hanley says
May 22, 2019 at 7:35 pmThey look delishous and i will be making some
Karen hutchinson says
May 22, 2019 at 7:21 pmThe lemon sounds great but not keen on the lavender
Andrea Fletcher says
May 22, 2019 at 7:06 pmThey sound yummy.
Iona Cornish says
May 22, 2019 at 4:26 pmInteresting recipe. Will have to try this as my Grandchildren are a bit bored with normal doughnuts
Sue McCarthy says
May 22, 2019 at 4:06 pmThey look very pretty!
I used to make doughnuts with my Gran when I was little but have never made them since.
Nigel Soper says
May 22, 2019 at 1:06 pmIt’s great to have the calorific value for the Donuts – thank you. However, knowing my lack of will power, it’s probably best not to cook them in the first place.
Annabel Greaves says
May 22, 2019 at 12:28 pmIt looks absolutely delicious and I would love to try it
Iain maciver says
May 22, 2019 at 11:52 amthey look yummy
Jane says
May 22, 2019 at 10:29 amOMG these are so pretty! Personally I can’t do lavender, but I am so making these for my Mum, she’ll ADORE them!
Thanks Elizabeth 🙂
Helen Tovell says
May 20, 2019 at 2:16 pmSound lovely and lite and summery
Laura Banks says
May 20, 2019 at 8:06 amit looks fab and is making me very hungry i’ve never had a go at making doughnuts before
stephen holman says
May 19, 2019 at 7:35 pmthey look delicious!
Laura Chapman says
May 19, 2019 at 2:29 pmOh my gosh, this looks and sounds amazing! I’ve never really considered or thought about making doughnuts before – I thought they had to be deep fried and calorific!
Rhia Page says
May 19, 2019 at 11:48 amOh my goodness, these sound absolutely divine. A sophisticated, summery take on a classic. I’ve never tried making doughnuts but I NEEEEED these in my life. Am bookmarking this recipe coz I’d love to make them (not sure they’ll look as perfect as yours though)
Rich Tyler says
May 18, 2019 at 9:55 pmSo scrummy
Carrie H says
May 18, 2019 at 7:31 pmLoving the idea of baked doughnuts, especially with the interesting flavours suggested. I’m not very confident with hot oil so doughnuts is not something I’ve ever thought I could make.
Hannah Wilding says
May 18, 2019 at 7:04 pmNever made doughnuts myself but the recipe looks great!
Sarah Ann says
May 18, 2019 at 2:53 pmI love doughnuts and have never tried to make my own because I thought it would be too difficult. This recipe has given me the confidence to give it a go – just hope mine end up looking as delicious!
Heather Haigh says
May 18, 2019 at 2:21 pmgorgeous flavour combinations, great way of making them, and they look really pretty
Margaret GALLAGHER says
May 18, 2019 at 1:54 pmA WINNER for our family – sure the bundle of beauties will entice my neices to bake too – great recipe
Ritchie says
May 18, 2019 at 1:49 pmI might try to make a vegan version of these.
Solange says
May 18, 2019 at 1:02 pmThey look and sound delicious.
Pauline Hill says
May 18, 2019 at 12:20 pmLOVE THEM
Edith Partington says
May 18, 2019 at 11:54 amI found it very easy to follow.
Susan says
May 18, 2019 at 11:07 amThis recipe looks simple and delicious. I would love a doughnut kit to make doughnuts with my children
Fiona K says
May 18, 2019 at 9:41 amWow what a great idea, looks really mouthwatering and it certainly is inventive
Tracy Nixon says
May 18, 2019 at 9:25 am5 star recipe! Delicious – I have bookmarked it for future reference! Thank you!