Lavender Honey Donuts: The Perfect Spring Dessert

Lavender is my latest baking ingredient obsession. I love the way it smells as well as how it can sweeten a dessert without being overpowering.

I came across this obsession when I tried lavender shortbread cookies at a Seattle bakery. It didn’t add a perfumey, floral taste like roses can. I couldn’t wait to get home from my trip and start experimenting with my own lavender baked goods.

In my trials and errors, I have found the easiest way to infuse lavender into recipes is with lavender simple syrup. Lavender infused sugar is also easy to make, but it takes a lot of the infused sugar for the lavender taste to come out. Instead of baking with it, I am using the lavender sugar to sweeten hot tea.

To make lavender simple syrup, you just make a regular simple syrup, and after it has cooled for a bit, but not cold, you throw some fresh lavender sprigs in the syrup. Remove the springs after several hours and store the syrup in the fridge where it will last about two weeks. The length of time you leave the sprigs in the syrup will determine how strong the lavender flavor is.

Once you have lavender simple syrup, your baking options are endless. So far my favorite recipe has been my lavender infused donuts with a honey glaze. These donuts are more like a sweet roll, but they are light and airy. They are so good that Trae can’t even wait for them to cool. He just starts dunking them in the glaze and consuming them as I am pulling them out of the oven! Talk about your hot and now!

Don’t let the amount of ingredients or number of steps scare you; they are very easy to make. I hope you enjoy this recipe as much as we have!

Lavender Honey Donuts: The Perfect Spring Dessert
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Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These donuts are the perfect spring treat! You can eat them for breakfast or eat them for dessert!
Ingredients
  • For the Donuts:
  • You mix the donuts in two stages, so I am breaking up the ingredients to reflect those stages.
  • Yeast Mix:
  • 1 package active dry yeast
  • 1 tablespoon sugar
  • 1 tablespoon lavender simple syrup
  • ¼ cup warm milk
  • Dough Mix:
  • 2 tablespoons butter, melted
  • ½ cup warm milk
  • 1 tablespoon lavender simple syrup
  • 1 tablespoon vanilla
  • 1 egg
  • ⅓ cup sugar
  • ½ teaspoon salt
  • 2½ to 3 cups sifted all-purpose flour (you might not need it all)
  • For the Honey Glaze:
  • ½ cup powdered sugar
  • 1 teaspoon lavender simple syrup
  • ¼ cup honey (you can add a little more if you like)
  • 2 tablespoons water
  • For the Candied Lavender:
  • lavender
  • lavender simple syrup
  • granulated sugar
Instructions
  1. The donuts are made in two stages.
  2. First in mixing bowl, add the yeast, 1 tablespoon sugar, ¼ cup warm milk, and 1 tablespoon warmed lavender simple syrup (To get the milk and syrup warm, pop it in the microwave for 15 seconds. You don't want it boiling or too hot.) Stir everything together to dissolve the sugar and yeast. Don't worry if the yeast isn't entirely dissolved; just make sure most of it is. Let this mixture stand for about 5 minutes. The yeast will proof at this time. You will know that the yeast has proofed when it has some bubbles and looks more solidified.
  3. While waiting for the yeast to proof, in a separate bowl, mix together the rest of the ingredients except the flour. The flour is the last thing you add to your dough. Again, make sure your milk and butter aren’t too hot when mixing everything together. Also, don't skip sifting the flour! Sifted flour makes mixing everything together much easier.
  4. After the yeast has proofed, slowly add the ingredients to the yeast mixture. Using your mixer's dough hook, turn the mixer on medium-low speed to combine. (Don't worry if you don't have a dough hook, you can use a hand mixer or mix the dough by hand.) Once everything is combined, start to add 2½ cups of the flour to the dough while the mixer is set on medium speed. Put aside a ½ cup flour; you might need to add it if the dough is too sticky. You want your dough to pull away from the sides of the mixing bowl.
  5. After mixing for about 2 minutes, if the dough still looks very sticky and is not pulling away from the sides of the mixing bowl, add in more flour. Add the flour in a tablespoon at a time. If you put in too much flour, your donuts will be dense. Make sure you don't add more than that ½ cup of flour you set aside. Once the dough pulls away from the sides, let everything mix for about 5 minutes. Mixing it for that 5 minutes cuts down on your kneading time
  6. Then you will knead your dough for about 5 to 8 minutes on a very lightly floured surface. Don't add a lot of flour to your surface because that additional flour could make the donuts dense. (Tip: if the dough is sticking to your hands, spray your hands with some cooking spray!) After kneading, place the dough into a bowl sprayed with cooking spray. Cover the bowl with plastic wrap and let the dough rise until it has doubled in size.
  7. After the dough has doubled, take it out of the bowl and gently punch it down. Using a rolling pin, roll the dough out onto a lightly floured surface. When the dough is about ½ inch thick, cut out the donuts. Place the cut out donuts about 1 inch apart on a baking pan that has been sprayed with cooking spray. Brush the tops of the donuts with butter and then cover them again with plastic wrap so they can double in size.
  8. Once they have doubled, remove the plastic wrap and bake at 375 degrees for 7 minutes. Take the donuts out at the 7 minutes even if they don't look completely done. They are promise. Leave them on the baking sheet for 5 minutes to let the residual heat finish the cooking process.
  9. While the donuts bake, make the honey glaze. In a bowl, mix the powdered sugar, honey, and lavender simple syrup together. Then add the water one tablespoon at a time. If you want a thicker glaze, add more powdered sugar. Let the donuts cool before you glaze them.
  10. I also ended up cooking my donut holes for about five minutes and rolling them in a mixture of ¼ cup powdered sugar, three tablespoons of brown sugar, and about 1 to 2 teaspoons of ground cardamom.
  11. If you want to make the donuts fancy, candy some lavender leaves but lightly brushing them with the lavender simple syrup and covering them inThe donuts are made into two stages. First in mixing bowl, add the yeast, 1 tablespoon sugar, ¼ cup warm milk, and 1 tablespoon warmed lavender simple syrup (To get the milk and syrup warm, pop it in the microwave for 15 seconds. You don't want it boiling or too hot.) Stir everything together to dissolve the sugar and yeast. Don't worry if the yeast isn't fully dissolved; just make sure most of it is. Let this mixture stand for about 5 minutes. The yeast will proof at this time. You will know that the yeast has proofed when it has some bubbles and looks more solidified.
  12. While waiting for the yeast to proof, in a separate bowl, mix together the rest of the ingredients except the flour. The flour is the last thing you add to your dough. Again, make sure your milk and butter aren’t too hot when mixing everything together. Also, don't skip sifting the flour! Sifted flour will make mixing much easier.
  13. After the yeast has proofed, slowly add the ingredients to the yeast mixture. Using your mixer's dough hook, turn the mixer on a medium low speed to combine. (Don't worry if you don't have a dough hook, you can use a hand mixer or mix the dough by hand.) Once everything is combine, start to add 2½ cups of the flour to the dough while the mixer is set on a medium speed. Put aside a ½ cup flour; you might need to add it if the dough is too sticky. You want your dough to pull away from the sides of the mixing bowl. After mixing for about 2 minutes, if the dough still looks very sticky and is not pulling away from the sides of the mixing bowl, add in more flour. Add the flour in a tablespoon at a time. If you put in too much flour, your donuts will be dense. Make sure you don't add more than that ½ cup of flour you set aside. Once the dough pulls away from the sides, let everything mix for about 5 minutes. Mixing it for that five minutes cuts down on your kneading time
  14. Then you will knead your dough for about 5 to 8 minutes on a very lightly floured surface. Don't add a lot of flour to your surface because that additional flour could make the donuts dense. (Tip: if the dough is sticking to your hands, spray your hands with some cooking spray!) After kneading, place the dough into a bowl sprayed with cooking spray. Cover the bowl with plastic wrap and let the dough rise until it has doubled in size.
  15. After the dough has doubled, take it out of the bowl and gently punch it down. Using a rolling pin, roll the dough out onto a lightly floured surface. When the dough is about ½ inch thick, cut out the donuts. Place the cut out donuts about 1 inch apart on a baking pan that has been sprayed with cooking spray. Brush the tops of the donuts with butter and then cover them again with plastic wrap so they can double in size.
  16. Once they have doubled, remove the plastic wrap and bake at 375 degrees for 7 minutes. Take the donuts out at the 7 minutes even if they don't look completely done. They are, promise. Leave them on the baking sheet for 5 minutes to let the residual heat to finish the cooking process.
  17. While the donuts bake, make the honey glaze. In a bowl, mix the powdered sugar, honey, and lavender simple syrup together. Then add the water one tablespoon at a time. If you want a thicker glaze, add more powdered sugar. Let the donuts cool before you glaze them.
  18. I also ended up cooking my donut holes for about five minutes and rolling them in a mixture of ¼ cup powdered sugar, three tablespoons of brown sugar, and about 1 to 2 teaspoons of ground cardamom.
  19. If you want to make the donuts fancy, candy some lavender leaves but lightly brushing them with the lavender simple syrup and covering them in sugar. I left the leaves on the lavender steams to help with the covering process. Once the mixture has completely dried, remove the leaves from the steams and chop them up. Sprinkle on the donuts and enjoy!
  20. sugar. I left the leaves on the lavender steams to help with the covering process. Once the mixture has completely dried, remove the leaves from the steams and chop them up. Sprinkle on the donuts and enjoy!

 

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