Best 3 Vanilla Lavender Mini Donuts Recipes

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BAKED MINI DOUGHNUTS



Baked Mini Doughnuts image

Yummy mini doughnuts without the frying! These have the texture of cake doughnuts and are, of course, addicting. Enjoy!

Provided by Riley

Categories     Bread     Quick Bread Recipes

Time 30m

Yield 9

Number Of Ingredients 11

⅔ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon ground nutmeg, or more to taste
⅛ teaspoon salt
¼ cup milk
½ teaspoon vanilla extract
5 tablespoons softened butter
⅓ cup white sugar
1 egg
⅓ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease miniature muffin cups or line with paper liners.
  • Whisk flour, baking powder, nutmeg, and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and 1/3 cup white sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg.
  • Stir flour mixture, alternating with milk mixture, into butter mixture until batter is smooth. Spoon batter into a piping bag and pipe into muffin cups, about 2/3-full.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
  • Mix 1/3 cup white sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 22.6 g, Cholesterol 38.2 mg, Fat 7.2 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.3 g, Sodium 115.6 mg, Sugar 15.3 g

VANILLA CAKE DONUTS



Vanilla Cake Donuts image

Vanilla bean and extract perfume these buttermilk donuts that are crunchy on the outside and soft on the inside. Finished with a simple vanilla glaze, they're utterly irresistible.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 2h55m

Yield Makes 12 to 14, plus holes

Number Of Ingredients 15

3 cups confectioners' sugar
1 tablespoon pure vanilla extract
1/4 teaspoon kosher salt
6 to 8 tablespoons whole milk
3 3/4 cups unbleached all-purpose flour, plus more for dusting
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons kosher salt
6 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
1 vanilla bean, seeds scraped
1 large egg plus 1 large yolk, room temperature
1 1/2 teaspoons pure vanilla extract
1 scant cup buttermilk
Vegetable, peanut, or safflower oil, for frying (about 8 cups)

Steps:

  • Vanilla Confectioners'-Sugar Glaze:Whisk together confectioners' sugar, vanilla, and salt. Whisk in milk until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
  • Donuts:Dust a baking sheet with flour. Whisk together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and vanilla seeds on medium-high speed until light and fluffy, about 2 minutes. Beat in egg and yolk, then vanilla extract. Scrape down bowl, then beat in dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients. Turn out dough onto baking sheet; use floured hands to flatten to a 3/4-inch-thick rectangle. Refrigerate at least 1 hour and up to overnight (if longer than 1 hour, cover with plastic wrap).
  • Pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep-fry thermometer to pot and heat oil over medium to 350 degrees. Meanwhile, using a floured 2 1/2-inch round donut cutter, cut out donuts (or use a 2 1/2-inch round cookie cutter, then cut out holes with a 1- to 1 1/2-inch round cutter). Pat together scraps; cut out more donuts (these will not be quite as tender). Working in batches of 3 so as not to crowd pot, carefully drop donuts into hot oil and cook, flipping a few times, until deep golden brown all over, 4 1/2 to 5 1/2 minutes (2 1/2 to 3 1/2 minutes for holes), maintaining oil temperature between 340 degrees and 350 degrees at all times. Transfer donuts and holes to a wire rack set in a rimmed baking sheet; let cool 10 minutes.
  • While still slightly warm, dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on rack. Let stand until glaze sets and donuts are cool, about 1 hour. Donuts are best eaten the day they are made.

VANILLA-LAVENDER MINI DONUTS



Vanilla-Lavender Mini Donuts image

Vanilla glazed donuts with a hint of lavender, these mini treats are perfect for bridal showers, brunch, or any gathering that calls for a sweet treat.

Provided by In The Raw

Categories     In The Raw® Sweeteners

Time 50m

Yield 24

Number Of Ingredients 14

4 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon sea salt
½ cup Sugar In The Raw®
½ cup Stevia In The Raw®
10 tablespoons butter, melted
4 large eggs
1 ½ cups low-fat milk
1 tablespoon vanilla
½ cup milk
1 tablespoon fresh or dried lavender buds, plus more for garnish
2 cups powdered sugar, sifted
½ cup Stevia In The Raw®
2 teaspoons lemon juice

Steps:

  • Preheat oven to 375 degrees F. Lightly grease a mini donut pan. In a large mixing bowl whisk together flour, baking powder, and salt. In a second large bowl whisk together Sugar In The Raw®, Stevia In The Raw®, butter, eggs, milk, and vanilla until sugar is dissolved. Fold flour into milk mixture until combined.
  • Add two teaspoons of dough to each donut cup. Bake 10-12 minutes or until golden brown. Let cool completely in the pan.
  • In a small saucepan bring milk to a simmer, add lavender, cover, remove from the heat, and let sit 15 minutes. Strain milk and discard lavender. In a medium bowl whisk 2 tablespoons lavender milk into powdered sugar and Stevia In The Raw®, then whisk in lemon juice. If needed, add a little more lavender milk to reach desired consistency.
  • Dip the top of each doughnut in the glaze and place on a rack. While still wet, sprinkle with lavender and let set.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 33.6 g, Cholesterol 44.8 mg, Fat 6.2 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 3.5 g, Sodium 174.4 mg, Sugar 14.9 g

Tips:

  • For the perfect donut batter, make sure all ingredients are at room temperature before mixing. This will help the batter come together smoothly and evenly.
  • Don't overmix the batter. Overmixing can result in tough donuts.
  • If you don't have a donut maker, you can also bake these donuts in a mini muffin tin. Just be sure to grease the pan well before pouring in the batter.
  • To make sure the donuts are cooked through, insert a toothpick into the center of a donut. If it comes out clean, the donuts are done.
  • For a fun and festive touch, decorate the donuts with sprinkles, colored sugar, or a drizzle of glaze.

Conclusion:

These vanilla lavender mini donuts are a delicious and easy-to-make treat that are perfect for any occasion. With their light and fluffy texture, delicate lavender flavor, and sweet vanilla glaze, these donuts are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these vanilla lavender mini donuts a try!

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