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 Lemon Lavender Doughnuts are made using a dried lavender & lemon zest infused sugar and topped with a sweet sugary glaze. Let’s just say, they are the perfect treat you need this week!
Isn’t doughnut day every day? Jump to Recipe
The PNW is Lavender HEAVEN!
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 keeps popping up that I can’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. This smell inspired me to go out and buy dried lavender to start baking with. Even though it might not be the lavender straight from my yard, it brings me so much joy knowing this recipe was inspired by my neighborhood.
How to Make Infused Sugar
What truly makes this recipe so delicious is the infused sugar baked in. Actually, my original inspiration to try infused sugar came from reading THIS post by The Pioneer Woman. I had so much fun experimenting and came up with the perfect 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! It’s really a matter of buying the right ingredients and letting them sit and absorb flavors over time. While 4 hours is definitely enough time to get some lavender flavor, the longer you let infused sugar sit, the better it tastes!
Essential Doughnut Making Ingredients
In order to make this recipe, you really need a doughnut pan to get the perfectly shaped doughnuts you see in all my pictures. This recipe makes 15-18 doughnuts so, while you can get away with just one pan, I have keep two on hand to speed up my baking.
Also, you may notice this recipe calls for pastry flour. I use pastry flour for most of my baked goods to get an ideal light and delicate texture. You can read this article from the Kitchn for some substitution ideas if you don’t have access to pastry flour or cake flour, but it really does make for a lighter doughnut.
Lastly, don’t forget to buy some high quality organic dried lavender. The brand linked here is what I use in this recipe and it truly gives off such a lovely flavor.
If you haven’t already gathered, I am pretty obsessed with these doughnuts. They are so elegantly simple and fun to make. Enjoy these perfectly sweet Vegan Lemon Lavender Baked Doughnut recipe!
And If You Are Looking for Even More Doughnut Recipes, Check These Out: