In this yeast-free recipe, lemon zest, lemon extract and lavender flowers are combined to make a delicious, fluffy, moist, perfectly baked doughnut with a fragrant lavender icing sugar glaze.
Place 200 grams self-raising flour, 120 grams lavender sugar, 0.5 tsp bicarbonate of soda, 0.5 tsp Shetland sea salt and 1 tbsp lemon zest in a large mixing bowl and whisk briefly to combine.
Measure 200 ml semi-skimmed milk into a jug and add 1 free-range egg, 1 tsp lemon extract, 50 grams butter, melted, and 3 tbsp 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 100 grams lavender icing sugar with 1 tbsp semi-skimmed 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 hundreds and thousands sprinkles, if desired.
Store doughnuts in an airtight container.
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Notes
Make your own lavender sugar by combining 2 cups/ 500 grams of granulated or caster sugar with 1 tablespoon of 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, turning 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 them with plastic wrap when they are cool and separate the layers with another layer of wrap.