We’ve been on a huge donut-free streak. Ever since Eva got diagnosed with her nut allergies, we’ve steered clear of bakeries and donut shops since it’s pretty tough to avoid almonds and peanuts in a place like that. I have made cookies and other sweets here at home, but donuts seemed a little impossibly hard.
Turns out, not hard! I bought a Norpro 6-Count Nonstick Donut Pan and it’s just like using a muffin pan except you don’t have to use those annoying muffin papers and also donuts are so much cooler than muffins. I am deeply happy that our nut-free family is entering the donut world again, so I made a little “Welcome, Spring!” batch to break in the pan.
Lemon Lavender Donuts with Honey Buttermilk Glaze
/// 1 cup flour
/// 1/2 cup sugar
/// 1/2 teaspoon baking powder
/// 1/4 teaspoon baking soda
/// 1/4 teaspoon salt
/// 2 lemons (whole thing, not just the juice)
/// 1/2 cup greek yogurt
/// 1 large egg
/// 3 Tbsp lavender
/// 1 cup powdered sugar
/// 2 Tbsp buttermilk
/// 2 Tbsp honey
Heat your oven to 350 degrees and grease a 6 capacity donut pan. Zest one of the lemons in a medium bowl. Add the flour, sugar, baking powder, baking soda, and salt. Whisk together.
Juice both lemons into a small bowl. Add the greek yogurt, lavender, and the egg and whisk together. Combine the wet ingredients with the dry and stir until well mixed.
Fill the donut pan with the batter and bake for 10-12 minutes or until a toothpick inserted in the center of one of the donuts comes out clean. Let cool slightly before removing to a rack.
Once the donuts are cool enough to handle, you can glaze them. To make the glaze, add the buttermilk and the honey to the powdered sugar and whisk together. Dip the tops of the donuts into the glaze and then let drip dry on the cooling rack.