Lemon Lavender Donuts

I absolutely love the combination of lemon and lavender in my desserts. The way the tart lemon compliments the floral lavender is so gorgeous and fresh. So this weekend, I wanted to make a yummy breakfast treat with those incredible, summery flavors. That’s how I came up with the idea for these glorious little lemon lavender donuts! Donuts are one of my biggest weaknesses, so matching them up with one of my favorite dessert flavor combinations was pure bliss.

The dough for the lemon lavender donuts came together quickly and easily in my trusty stand mixer. It was incredibly sticky, so I dusted my hands and a sheet tray with lots of flour to make it easier to turn out. Once I turned it out onto the sheet tray I pressed it out into an even layer that was about half an inch thick that almost filled the tray. Then I put the tray in the freezer to really firm up the dough and make it easier to cut.
After the dough chilled, my donut cutter did the hard work for me. I cut out as many lemon lavender donuts as I could. With the size of my cutter, I yielded 18 donuts with their holes. Aren’t the donut holes the best part? I think they’re so cute and fun.
After the lemon lavender donuts chilled again, it was time to fry them up. I used canola oil, but any flavorless oil with a very high smoke point works. My deep fry thermometer was essential here because I needed to make sure my oil stayed at around 350. It only took a minute on each side for the donuts and donut holes to become gorgeously puffy and golden. I also fried the donuts in batches so that the pot wasn’t over crowded.
I finished the lemon lavender donuts with a gorgeous lemony glaze. The donuts just took a dip in the glaze while they were still hot. Then I put the special finishing touch on before the glaze set. I found amazing lavender vanilla bean sugar at my favorite spice shop. When I sprinkled it on top of the donuts it just sent them over the top. The link to buy it online is here, but it is optional.

I let the donuts cool completely before I stored them. That allowed the glaze to harden. I tried a couple fresh out of the fryer with my coffee though. Oh my goodness, these babies made me so happy! They were fluffy and flavorful and everything a donut should be. The lemon and lavender flavors balanced each other out perfectly. I loved having them as a treat for breakfast this weekend, and I hope you all love them too! xoxo

Lemon Lavender Donuts
Lemon Lavender Donuts
5 from 3 votes
Lemon Lavender Donuts
Lemon Lavender Donuts
Prep Time
45 mins
Cook Time
15 mins
Total Time
2 hrs
 

Lemon lavender donuts are such elegant and yummy breakfast treats! They're topped with a lemony glaze and lavender vanilla sugar for lots of flavor. 

Course: Dessert
Keyword: Donuts, Lemon Lavender Donuts
Servings: 18 donuts
Calories: 246 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 3 1/2 cups all-purpose flour plus additional as needed for bench flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground lavender
  • 1 pinch salt
  • 1 cup granulated sugar
  • 1/2 stick butter softened to room temperature
  • 1 whole lemon zested
  • 1/4 cup fresh lemon juice
  • 1/2 cup milk
  • 2 whole eggs
  • 1 1/2 cups powdered sugar
  • 2 whole lemons juiced
  • canola oil for frying
  • lavender vanilla sugar as needed for sprinkling on top
Instructions
  1. First whisk the flour, baking powder, baking soda, lavender and salt together in a bowl to aerate the dry ingredients. Set it aside. Then set up a stand mixer with the paddle attachment and cream the sugar and butter together until it is a fluffy base. Pour in the lemon zest, lemon juice and eggs next and let them get completely mixed in. Turn the speed to low and slowly pour the dry ingredients in until it becomes a soft dough. Line a sheet tray with a silicone mat and lightly flour it. Turn the dough out onto the tray and pat it out into an even, 1/2 inch thick layer of dough that almost fills the sheet with well floured hands. Stick the tray in the freezer for 20-30 minutes to make it completely firm and easy to work with.
  2. When time is up, get out another sheet pan and line it with another silicone mat. Lightly flour it too. Then use a donut cutter to cut as many donuts and their holes out of the layer of dough as possible. Lay them out on the second sheet tray, then put the tray back in the freezer to completely firm up the donuts for another 20-30 minutes. While that is happening, get out a large cast iron pot and fill it with about 3-5 inches of canola oil. Use a deep fry thermometer to make sure it gets to and stays at around 350. Then quickly make the glaze. Combine the powdered sugar and juice of two lemons in a large bowl and stir it together thoroughly until it is a thin glaze.
  3. At this point the donuts and holes should be ready. Take them out and fry them in batches so that the pot is not over crowded. It will only take about a minute on each side for them to become gorgeously golden and puffy. When the first batch is done, remove them to a plate lined with paper towel to drain and get the next batch in. While the next batch cooks, dip the finished hot donuts and holes in the glaze and transfer them to a rack set over a lined tray. Sprinkle them with the lavender vanilla sugar on top before the glaze sets. Repeat this process until all of the donuts are cooked, glazed and sprinkled with sugar. Let them cool completely, then store them in air tight containers for up to a day!
Nutrition Facts
Lemon Lavender Donuts
Amount Per Serving (1 donut)
Calories 246 Calories from Fat 138
% Daily Value*
Fat 15.3g24%
Saturated Fat 2.7g17%
Cholesterol 26mg9%
Sodium 108mg5%
Potassium 86mg2%
Carbohydrates 27.4g9%
Fiber 0.6g3%
Sugar 21.8g24%
Protein 1.6g3%
Calcium 30mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Lemon Lavender Donuts
Lemon Lavender Donuts

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