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School holiday treat | Baby Doughnuts with Lavender Sugar Recipe
SERVES: PREP: COOK: PRINT CONVERSIONS
With lavender popping up everywhere, I thought I’d make some spring inspired doughnuts. I crushed some dried lavender in sugar, just to lightly flavour it, and then rolled the donuts in the sugar. They would be extra yummy filled with jam, but they were just begging to be eaten. No time for jam.


(This recipe is adapted from Gary Mehigan’s – Comfort Food)
 

You’ll need:


50g unsalted butter, chopped
220ml milk
30g caster sugar
1 x 7g sachet dried yeast
2 free range eggs
300g plain flour
pinch of table salt
500ml- 1 litre grapeseed oil
1 small pinch dried lavender flowers
100g caster sugar




Heat the butter and the milk in a saucepan over a low heat until it is just warm. Transfer to a bowl, then add sugar and yeast and stir until dissolved. Whisk the eggs into the milk mixture.


Put the flour and salt into a large bowl. Create a well in the centre, then tip the mixture into the well. Whisk the flour and egg mixture together until a smooth, thick batter forms. Cover the bowl with plastic wrap and place it in a warm place for 1 hour.


Transfer the dough to a piping bag (if you have one) and leave the dough to sit for another 30 minutes or so.


For the lavender sugar, rub the flowers into the sugar until fragrant. Discard any stalks.


Heat the grapeseed oil to 180C in a deep saucepan. It really helps if you use a candy thermometer here.


Pipe or spoon small balls of dough into the hot oil. I did about 4 at a time. Drain them on paper towel. They will only take a few minutes to golden. Turn them once or twice during cooking so they are evenly golden.


Roll in the sugar and eat warm.

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