Ingredients
- Doughnut:
- 200 g (1.6cups) flour
- 1 tbsp of caster sugar
- Pinch of salt
- 25 g (5 Tablespoon) butter
- 7 g (1.5 teaspoon)sachet dried yeast
- 1 tbsp culinary lavender
- 5 tbsp milk
- 1 egg
- Raspberry jam (or any other flavour)
- Topping:
- Splash of water
- 1 tsp icing sugar
- 50 g (1/4 cup)caster sugar (super fine)
- 1 tsp cinnamon (optional)
Preparation
Step 1
Combine the flour, sugar, yeast and salt in a bowl and rub in the butter until you get a sandy consistency.
Warm your infused lavender milk in a small pan, try not to let it boil.
Make a well in the dry ingredients and pour in the milk, using a strainer or sieve to catch the lavender buds.
Tip in the beaten egg and mix until you get a soft dough.
Knead the dough for 5 minutes on a well floured surface.
You can add extra flour to the dough if it’s too sticky.
When you have a smooth and even dough place it back in the bowl, cover with cling film and allow to rise for 1 hr, or until the dough has doubled in size. I try to leave my dough in a warm place, by the oven, or a sunny spot.
Once risen, knock the dough back by kneading gently again and form into 12 even sized balls.
Flatten the balls onto a baking tray, to roughly 7-8cm across.
Spoon a small amount of your jam into the middle of the disc and gather the edges together enveloping the jam and pinch closed.
Once you’re happy no jam can leak out you can re-form the balls.
Cover the tray again and let the balls rise for another 30 minutes, then place in the over at 190′C for 10 minutes, or when they’re just golden.
For the topping just mix a teaspoon of icing sugar and water in a small bowl to form a sugary ‘glue’, in another bowl mix the caster sugar and cinnamon and simply dip the doughnut upturned in each bowl to coat.
You could also dust icing sugar over them if you’d prefer.