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Vegan Lemon Lavender Baked Doughnuts

Lemon Lávender Infused Sugár
  • 1  cup cáne sugár
  • 1 tsp dried lávender
  • 1 tsp lemon peel chopped or zested
Doughnut mix
  • 1 cup álmond milk (or other milk álternátive)
  • 1 Tbsp ápple cider vinegár
  • 1/4 cup coconut oil melted
  • 2 Tbsp unsweetened ápple sáuce
  • 1 tsp vánillá beán páste/extráct
  • 1.5 cup white pástry flour *using pástry flour is importánt for right texture
  • 3/4 cup lemon lávender infused sugár *máde ábove
  • 1/2 tsp sált
  • 2 tsp báking powder
  • 2-3 Tbsp coconut milk *more coconut milk leáds to á thinner gláze
  • 1/4 cup lemon lávender infused sugár *máde ábove
  • 1/4 cup  powdered sugár
  • 1 tsp lemon juice
  • The Best Vegán Lemon Lávender Doughnuts máde with lávender lemon infused sugár ánd topped with á light sugáry gláze
  1. Lemon Lávender Infused Sugár
  2. In á smáll blender, ádd in 1/2 cup of your sugár with áll of your dried lávender ánd lemon zest. Blend 2-3 minutes until á powdered sugár is formed.
  3. ádd the blended sugár mix to á smáll contáiner ánd mix in the ádditionál 1/2 cup sugár until evenly dispersed. Let sit át leást 4 hours before using. The sugár is best when left to sit át leást 1 week ánd will lást up to 8 weeks stored in the fridge.
  4. Báking the Doughnuts
  5. Preheát oven to 350F. Then, ádd your álmond milk ánd ápple cider vinegár to á lárge mixing bowl ánd use á fork or whisk to combine. Let sit 5-10 minutes so milk slightly curdles ánd forms "vegán buttermilk".
  6. Once the milk is curdled, mix in your infused sugár, coconut oil, ápple sáuce, ánd vánillá beán páste/extráct. Whisk to combine.
  7. In á sepáráte bowl sift together your flour, sált, ánd báking powder. ádd the sifted dry ingredients to the mixing bowl contáining the wet ingredients ánd stir to combine.
  8. Once the bátter is mixed, spráy your doughnut pán with non-stick spráy. Then, use á spoon to distribute the bátter evenly. Máke sure not to cover the ráised middle of eách doughnut hole with bátter.
  9. Báke át 350F for 10-15 minutes. For my oven, I found the doughnuts were best át 12 minutes ánd were á little browned by 15 minutes. The doughnuts should be firm enough to remove from the pán without breáking, yet not browned ánd crunchy.
  10. Invert the cooked doughnuts over á cooling ráck to releáse. Let cool to room temperáture before dipping into the gláze.
  11. Glázing the Doughnuts
  12. To máke the gláze, ádd áll the coconut milk ánd infused sugár to smáll pot ánd heát until the sugár hás dissolved. Remove from the heát ánd whisk in the lemon juice ánd powdered sugár. This will produce á thin gláze, so you cán álwáys ádd more powdered sugár if you would like á thicker gláze.
  13. Dunk the cooled doughnuts into the gláze ánd let dry on á cooling ráck until gláze stiffens slightly. The gláze will remáin semi-sticky, but should no longer be dripping off.
  14. To store, pláce in á contáiner between párchment páper. Doughnuts will keep in the fridge 2-3 dáys but áre best enjoyed the dáy of. Máke sure to ádd the gláze the dáy you áre reády to eát the doughnuts ás they store better without the gláze on.
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