Doughnuts are easier and individually portioned so they a joy to all
As you can see I had a lot of fun with the glaze. The best part is that I glazed them all in one single bowl. So don’t worry about having to clean up multiple dishes which is my only concern always with ombre style desserts.
Yields 6 regular doughnuts
Ingredients
- 1 cup self raising flour
- 1/3 cup castor sugar
- 1/2 tsp ground culinary lavender
- 1/4 tsp salt
- 30 g unsalted butter, melted and cooled
- 1 egg
- 100 ml milk (1/3 cup + 1 tbsp)
Vanilla Glaze
- 1/2 cup icing sugar
- 1 tsp vanilla glaze
- 1 tbsp milk (or more if needed)
- Purple gel food color
Instruction
- Preheat oven to 180 degrees C. 160 degrees C for fan forced ovens). Spray a non-stick doughnut pan with cooking spray and leave aside.
- In a large bowl mix together the flour, sugar, lavender and salt. In a different bowl, beat together butter, egg and milk. Add wet ingredients to the dry ingredients and mix well until fully blended. Do not over-mix.
- Spoon the batter into the doughnut cavities till each cavity is about 3/4 full. Bake in the preheated oven for 8-10 minutes.
- Remove from oven. Leave in pan for 2-3 minutes. Turn onto a wire rack to cool completely.
- To make the Vanilla Glaze, in a medium bowl whisk the sugar, vanilla and milk. Mix well till blended. If mixture is too thick add a little more milk (remember mixture thickens upon cooling).
- Add a very small quality of purple food color (for the first two doughnuts). Dip two doughnuts, one at a time, letting the excess glaze drip off into the bowl. Place on the wire rack to set. Decorate with sprinkles and top with chocolate.
- For the next two doughnuts, add a bit more food color to the same bowl. Dip the next two doughnuts in the same way as the first ones. Add more food color to the glaze for a deeper purple. Glaze the remaining doughnuts. Decorate.
