The sophisticated doughnut

I like sprinkles every bit as much as the next guy, but sometimes even the working man’s delight needs to be taken uptown for the day. Pictured above is one of my old best-sellers: the lemon-lavender doughnut. Lemon and lavender were a hip combo six or eight years ago, but I’m pretty sure I was the only one putting them together in a doughnut icing. This really made some waves — in fact a fellow from Krispy Kreme once even offered to buy the recipe from me! I refused, but then they never would have been able to pull it off. No corporate purchasing agent would ever have sprung for lavender blossoms, not in a million years!

To make it, start with two tablespoons and a teaspoon of lavender infusion (from the infusions tutorial). Add to that eight ounces of powdered sugar, 1/4 teaspoon of lemon extract and four drops of yellow food coloring. Dip and top with curly strips of lemon zest (not strictly necessary, but a very nice addition).

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