Vegan Lemon Lavender Old Fashioned Doughnuts

Old Fashioned Doughnuts Flavored with Lemon Zest & Juice and Glazed Over with a Lavender Lemon Glaze

Ingredients

2 ½ Cups Cake Flour

1 ½ Cups All Purpose Flour

1 Tablespoon Baking Powder

1 Teaspoon Salt

2 Tablespoon Vegan Butter (Miyoko’s)

1 Cup Sugar

½ Cups Vegan Sour Cream (Tofutti)

Zest of one Lemon

1 Tablespoon Lemon Juice

3 Tablespoon Just Egg

Doughnut Glaze

4 Cups Powdered Sugar

1 Teaspoon Butterfly Pea Powder (Suncore Foods) - Optional

½ Cup Water

1 Teaspoon Lavender Buds

2 Tablespoon Lemon Juice

A Pinch of Salt

Link to Recipe Video:

https://youtu.be/-cbghEbmogU

Procedures

In a medium bowl combine the all purpose flour, cake flour, baking powder, and salt. Whisk together until well combined then set aside until needed.

In a large mixing bowl or in the bowl of a stand mixer, add the vegan butter, sugar, vegan sour cream, lemon zest, lemon juice, and Just Egg. Mix all the ingredients until well incorporated. Add half of the dry ingredients and mix until just incorporated.

Then add the second half of the dry ingredient and mix. The dough will look dry and crumbly at this stage. Dump the dough out on a clean working surface and knead the dough until it forms a smooth ball.

Grease a clean bowl with about a teaspoon of oil and place the dough into the bowl. Cover the dough with a greased piece of plastic wrap and place in the fridge for at least an hour to help the dough firm up.

Once the dough is chilled, remove it from the refrigerator. Place the dough onto a well floured surface and roll the dough out to ½ inch thickness. Cut the dough into doughnut shapes using a doughnut cutter or the rim of a large glass and the rim of a shot glass. Place the cut out doughnuts and doughnut holes onto a parchment paper lined baking sheet.

Once all the doughnuts and doughnut holes are cut out, place them on a baking sheet, cover them loosely with plastic wrap and place them into the fridge and refrigerate them for 30 minutes. While the doughnuts are chilling, fill a medium pot with about 2 to 3 inches of neutral oil (canola or vegetable). Heat the pot to 360 degrees Fahrenheit.

Once the 30 minutes has elapsed and the oil is at the desired temperature, remove the doughnuts from the fridge. Brush off the excess flour from the doughnuts. Place two or three doughnuts into the oil; be careful to not crowd them. Cook the doughnuts until the one side has become golden brown before flipping to the other side.

Fry the doughnut until both sides are golden brown. Once both sides are golden brown, remove the doughnut from the oil and place it onto a cooling rack. Repeat with all the doughnuts until they are all fried and golden brown.

Doughnut Glaze

In a small pot, bring ½ cups of water to a simmer before turning off the heat. Add the lavender buds to the hot water. Let the lavender buds steep for 30 minutes. After the lavender buds are finished steeping, strain the buds out and reserve the water.

In a large bowl, sift in the powdered sugar. Add a pinch of salt and the teaspoon of Butterfly Pea Powder (Optional) and whisk together. Pour in the 4 tablespoon lavender water and 2 tablespoon lemon juice. Mix until well combined and a thick and glossy glaze is formed.

Once the doughnuts are room temperature, you can begin glazing the doughnuts with the glaze. Set the glazed doughnuts back onto the cooling rack to allow the glaze to dry and set. Once the glaze is dried, serve and enjoy the doughnuts. Keep the doughnuts in an airtight container to preserve; they are best when enjoyed within the next 2 days.