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Lemon Lavender Sourdough Donuts

Lemon Lavender Sourdough Donuts

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Prep Time 20 minutes
Cook Time 30 minutes
Rise Time 10 hours

Equipment

  • medium saucepan
  • Stand mixer with dough hook
  • Rolling Pin
  • Biscuit cutter
  • large mixing bowl
  • cooling rack

Ingredients
  

For the Dough

  • 1.5 cups milk
  • 5 cups flour
  • 3/4 cups sugar
  • 2 eggs
  • 1/4 cup butter
  • 1 cup active sourdough starter
  • 1 tbsp dried lavender buds
  • 1 tsp salt
  • oil for frying

For the Glaze

  • 1/4 cup butter
  • 2 cups powdered sugar
  • 2 tbsp milk
  • 1-2 tbsp lemon juice

Instructions
 

Prepare the Dough

  • Heat 1.5 cups milk, 3/4 cups sugar, 1/4 cup butter, and lavender buds in a saucepan until sugar dissolves. Simmer for 5 minutes.
  • Cool mixture, then combine with flour in a stand mixer at a low speed.
  • Gradually add eggs, starter, and salt.
  • Increase the mixer speed to medium and knead the dough for about 10 minutes or until the dough pulls away from the edges of the bowl and becomes smooth and elastic.
  • Cover the bowl with plastic wrap or a damp tea towel and let the dough rise in a warm place for 6-8 hours, or until it has doubled in size. After this initial rise, place the dough in the refrigerator to rest overnight.
  • The next day, flour a clean work surface and use a rolling pin to roll out the dough to about 1/2 inch thick.
  • Use a cup or biscuit cutter to cut the dough into circles. To create the classic doughnut shape, poke a hole through the center of each circle and gently stretch it to form a ring.
  • Place the cut doughnuts on a parchment paper-lined baking sheet. Cover them with a damp towel and allow them to rise for another 2 hours, or until they have puffed up.
  • In a large skillet or deep fryer, heat your chosen oil (tallow, avocado oil, or coconut oil) to medium heat, about 350°F (175°C). 
  • Carefully place a few doughnuts at a time into the hot oil, making sure each donut has enough room and you aren't overcrowding the pan. Fry each side for about 2 minutes or until they are golden brown and cooked through.
  • Use a slotted spoon to remove the doughnuts from the oil and place them on a cooling rack lined with paper towels to drain excess oil.

Prepare the Lemon Glaze

  • In a small saucepan, melt 1/4 cup of butter over low heat. Add 2 cups of powdered sugar, 2 tablespoons of milk, and 1-2 tablespoons of lemon juice. Stir continuously until the mixture is smooth and well combined.
  • Once the doughnuts are cool enough to handle, dip one side of each doughnut into the glaze. Place them back on the cooling rack to allow the glaze to set. For extra flavor and presentation, garnish with lemon zest or additional dried lavender flowers if desired.
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