Vanilla glazed donuts with a hint of lavender, these mini treats are perfect for bridal showers, brunch, or any gathering that calls for a sweet treat.
Preheat oven to 375 degrees F. Lightly grease a mini donut pan. In a large mixing bowl whisk together flour, baking powder, and salt. In a second large bowl whisk together Sugar In The Raw®, Stevia In The Raw®, butter, eggs, milk, and vanilla until sugar is dissolved. Fold flour into milk mixture until combined.
Add two teaspoons of dough to each donut cup. Bake 10-12 minutes or until golden brown. Let cool completely in the pan.
In a small saucepan bring milk to a simmer, add lavender, cover, remove from the heat, and let sit 15 minutes. Strain milk and discard lavender. In a medium bowl whisk 2 tablespoons lavender milk into powdered sugar and Stevia In The Raw®, then whisk in lemon juice. If needed, add a little more lavender milk to reach desired consistency.
Dip the top of each doughnut in the glaze and place on a rack. While still wet, sprinkle with lavender and let set.
Per Serving: 200 calories; protein 4g; carbohydrates 33.6g; fat 6.2g; cholesterol 44.8mg; sodium 174.4mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.