Last week, I decided it was time to make some doughnuts to celebrate #NationalDoughnutDay on June 1st and now I may be addicted to baking homemade doughnuts. These Vegan Lavender & Lemon Doughnuts are made using a dried lavender & lemon zest infused sugar and are the perfectly sweet treat you need this week!
Isn’t doughnut day every day? Jump to Recipe
It may surprise you that my original inspiration for these doughnuts came from walking around my neighborhood. I feel very fortunate to live in a beautiful neighborhood in Seattle where each home is more pristine than the next. Even more pristine that the homes though are the gardens. Living here has introduced me to flowers I previously didn’t know existed: Ranunculus, Peonies, Rhododendrons, the list goes on and on. However, one flower kept popping up that I couldn’t walk by without stopping and smelling- Lavender. These purple beauties are everywhere in Seattle this time of year and the smell is absolutely divine. For this recipe, I actually bought dried lavender so I’d have enough to last the year, but I feel so happy knowing that my main inspiration behind this recipe comes from the local beauty in the Pacific Northwest.
What truly makes this recipe so great is the infused sugar baked in. I actually found my original inspiration to try infusing sugar in THIS wonderful read by The Pioneer Woman, but I really did my own experimenting with the flavors in this mix. In addition to dried lavender, I added in some lemon zest so the tartness of the lemon would help even out the floral notes from the lavender. Making infused sugar is much easier than it sounds too! While I recommend letting the sugar infuse at least a week for the best flavor, I successfully made these doughnuts after letting the sugar infuse only 4 hours the first time and they still tasted fabulous.
After these doughnuts are baked, you’ll want to let them cool a bit and then dunk them into the glaze. I actually dipped the tops AND bottoms of the doughnuts in the glaze and was so happy with how the baked doughnuts soaked up all the flavor. This did make it a tiny bit messier and the drying time was a bit longer, but it was soooo worth it.
In order to make this recipe, you really need a doughnut pan to get the perfectly shaped doughnuts you see in all my pictures. While this recipe makes 15-18 donuts, I actually only bought THIS pan and that worked perfectly for me. Also, you may notice this recipe calls for pastry flour, which I use for most of my baked goods to get the texture and lightness I am looking for. You can read this article from the Kitchn for some substitution ideas if you don’t have access to pastry flour, and I have included a link at the bottom of this post for the pastry flour I use if you have access to buying products on Amazon.
If you haven’t already gathered, I am pretty obsessed with these doughnuts. They are so elegantly simple and fun to make. The amount of doughnut ideas swirling in my head these days is pretty vast, so get ready for more doughnut recipes to come. In the meantime, enjoy these perfectly sweet lemon lavender baked doughnuts this week :).
In case you are looking for some of the tools & ingredients used in this recipe, I’ve put a few of my favorites for you here:
- The doughnut pan I used to create these perfectly round doughnuts was the Wilton Non-Stick 6-Cavity Donut Pan.
- The only pastry flour I ever bake with: Bob’s Red Mill Fine White Pastry Flour.
- Organic Dried Lavender that I have used to bake with and love! I really love that their lavender is sourced directly from France and it is incredibly aromatic.
- Wondering where to get in season produce that is also helping to reduce food waste? You’ve heard me mention them before, and now I officially have partnered with Imperfect Produce to offer you their best discount yet. Use code “SGTO” at checkout for 50% off your first order. Get your lemons from them for this recipe!