Doughnuts are one of those irresistible pastries that doubles as both a comforting dessert and an indulgent breakfast food, which is why I was elated when I came across a handwritten recipe in one of my vintage cookbooks. The classic recipe itself did not come with any glaze or specific flavors, which is why I chose to add my own approach to it by using one of my favorite ingredients: lavender. With summer coming to a close, I have been cultivating my own lavender sprigs and drying them to use in tea or desserts for the entire year. If you do not have your own lavender plant you can buy food grade lavender online .
1/2 cup granulated sugar
2 teaspoons salt
3/4 cup butter, cut into chunks
2 teaspoon active dry yeast
2 eggs, whole
1 teaspoon olive oil
4 cups all-purpose flour
1 cup whole milk
1 tablespoon lavender, crushed
Peanut oil for frying
2 cups granulated sugar
Yields: 18 doughnuts
Prep Time: 3 hours
Cook Time: 1-3 minutes
Heat the milk in a saucepan on a low heat.
In a bowl, place the butter chunks with the sugar and salt.
Once the milk is hot, pour it over the sugar mixture and stir to dissolve.
Add the yeast and set the mixture off to the side for 5 minutes.
In a separate bowl, beat the eggs.
When the 5 minutes are up, add the beaten eggs to the butter/ yeast mixture.
Slowly mix the flour in three gradual additions.
Add the lavender.
Knead the dough on a lightly floured surface for 5 minutes. It should be smooth and elastic.
Grease a clean bowl with olive oil, and place the dough to rest. Cover with plastic wrap and set in a warm place for it to double, about 2 hours.
Roll out the dough to 1/2 inch thick, and cut it with a doughnut cutter. Place on a greased baking sheet to let it rise again in a warm place for about 30 minutes.
In a dutch oven heat about 3 inches of oil. When the oil temperature reaches 335°F, drop the doughnuts into the oil. Cook for 1-3 minutes on each side, or until golden brown.
Drain fired doughnuts on a wire rack set over a baking sheet or on paper towels.
Place the granulated sugar in a bowl.
While the doughnuts are still warm but cool enough to touch, roll them in the granulated sugar.
Set back on the wire rack to cool.