PastriesAmericanMedium

Lavender Honey Donuts

Name: Lavender Honey Donuts
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 12 servings
Cuisine: American
Ingredients: 2½ cups (312 g) all-purpose flour, unsifted; 2½ teaspoons (11 g) active dry yeast; ⅔ cups (160 ml) whole milk, divided: 1/2 cup (120ml) warmed to 110°F (43°C) for yeast, 2 tablespoons at room temperature for glaze; ⅓ cups (110 ml) honey, divided: 1/4 cup (60ml) for dough, 2–3 tablespoons (30–45ml) for glaze; 2 tablespoons (28 g) unsalted butter, softened to room temperature; 1 large egg, at room temperature, beaten lightly; 1 teaspoon (2 g) dried culinary lavender, finely ground, divided: 1/2 teaspoon for dough, 1/2 teaspoon for glaze; ½ teaspoon (3 g) salt; ¼ teaspoon (1 ml) vanilla extract; 1½ quarts (1400 ml) vegetable oil, for frying (reserve a small amount for greasing the bowl); 1½ cups (180 g) powdered sugar, sifted, for the glaze

From the MyKitchenBank Kitchen

Tender, airy yeast donuts infused with dried culinary lavender and honey, fried until golden brown, then finished with a silky lavender-honey glaze. These fragrant pastries have a delicate floral note that's sophisticated without being perfume-like—perfect for breakfast, brunch, or as an elegant dessert.

Prep: 1 hr
Cook: 25 min
Wait: 2 hr 15 min
Total: 3 hr 40 min
Makes: 12 donuts and 12 donut holes

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Ingredients

12 servings

2½ cups (312 g) all-purpose flour, unsifted
2½ teaspoons (11 g) active dry yeast
⅔ cups (160 ml) whole milk, divided: 1/2 cup (120ml) warmed to 110°F (43°C) for yeast, 2 tablespoons at room temperature for glaze
⅓ cups (110 ml) honey, divided: 1/4 cup (60ml) for dough, 2–3 tablespoons (30–45ml) for glaze
2 tablespoons (28 g) unsalted butter, softened to room temperature
1 large egg, at room temperature, beaten lightly
1 teaspoon (2 g) dried culinary lavender, finely ground, divided: 1/2 teaspoon for dough, 1/2 teaspoon for glaze
½ teaspoon (3 g) salt
¼ teaspoon (1 ml) vanilla extract
1½ quarts (1400 ml) vegetable oil, for frying (reserve a small amount for greasing the bowl)
1½ cups (180 g) powdered sugar, sifted, for the glaze

Equipment (13)

Large mixing bowls (2)
Measuring cups and spoons
Whisk
Wooden spoon
Rolling pin
3-inch donut cutter with 1-inch center hole
Heavy-bottomed pot or Dutch oven (at least 5-quart / 4.7-liter capacity)
Instant-read or deep-fry thermometer
Slotted spoon or spider skimmer
Paper towels
Wire cooling rack
Parchment paper
Shallow bowl or dish for glazing

Steps

Before you start

Use an instant-read or deep-fry thermometer to monitor oil temperature (essential for safety and texture)
Ensure your kitchen is 70–75°F (21–24°C) for proper dough rising
Have all ingredients measured and ready before you start (mise en place)
You'll need a 3-inch donut cutter with a 1-inch center hole; if you don't have one, you can use a large biscuit cutter and a smaller cutter for the hole

1
Activate the yeast
- Pour 1/2 cup (120ml) whole milk warmed to 110°F (43°C) into a large mixing bowl.
- Add 2.5 teaspoons (11g) active dry yeast and 1/4 cup (60ml) honey.
- Stir gently with a fork to combine.
- Let sit undisturbed for 5 minutes.
- A foam layer should form on the surface—this means the yeast is alive and ready to work.
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Ready when: Foam layer covers the surface of the milk
Tip: If no foam appears after 5 minutes, your yeast is dead—discard and start over with fresh yeast. Stale or dead yeast will result in donuts that don't rise.
2
Combine wet ingredients
- Crack 1 large egg into a small bowl and beat lightly with a fork until no streaks of white remain.
- Add 2 tablespoons (28g) softened unsalted butter and 1/4 teaspoon (1ml) vanilla extract to the egg.
- Stir until the butter is mostly incorporated (small pieces are OK).
- Pour this mixture into the foamy yeast mixture and stir well to combine.
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Ready when: All ingredients are combined into a smooth, wet mixture
Tip: Beat the egg before adding it so it distributes evenly throughout the dough. This creates an evenly tender crumb in the finished donuts.
3
Mix the dry ingredients and form dough
- In a separate large bowl, whisk together 2.5 cups (312g) all-purpose flour, 1/2 teaspoon (3g) salt, and 1/2 teaspoon (1g) finely ground dried culinary lavender (make sure the lavender is ground to a fine powder so it distributes evenly).
- Pour the wet mixture into the dry ingredients.
- Using a wooden spoon, stir until no dry flour is visible and a thick, shaggy dough forms.
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Ready when: All flour is incorporated; dough is thick and slightly sticky
Tip: Don't overmix here. You'll develop the gluten through kneading next, and overstirring can result in tough donuts.
4
Knead the dough
- Turn the dough out onto a lightly floured counter.
- Knead for 8–10 minutes, using the heel of your hand to push the dough away from you, then fold it back over itself.
- Continue this motion, rotating the dough as you go.
- The dough should become smooth and elastic.
- When you poke it gently with your finger, it should spring back slowly.
- Add just a pinch of flour only if the dough is very sticky; it should remain soft and slightly tacky.
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Ready when: Dough is smooth, elastic, and springs back slowly when poked
Tip: Resist adding lots of flour during kneading or you'll end up with dense, tough donuts. The dough should feel soft in your hands—this is what makes tender donuts.
5
First rise
- Lightly grease a large clean bowl with a small amount of vegetable oil.
- Place the kneaded dough in the bowl and turn it over once to coat lightly all over.
- Cover the bowl with plastic wrap or a damp kitchen towel.
- Set the bowl in a warm, draft-free location (ideally 70–75°F / 21–24°C).
- Let the dough rise until it has doubled in size, 75–90 minutes.
- You should see bubbles under the surface and the dough should be noticeably puffy.
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Ready when: Dough has doubled in size and is light and puffy with visible bubbles
Tip: If your kitchen is cool, place the bowl in a turned-off oven with just the light on, or use a proofing box. Cold kitchens will result in very slow rising or incomplete rising.
6
Shape the donuts
- Gently punch down the risen dough with your fist to release excess gas—don't deflate it completely; you want to keep some of the air you've developed.
- Lightly flour a clean counter surface.
- Turn the dough out onto the counter.
- Using a floured rolling pin, roll the dough to an even 3/4-inch (2cm) thickness.
- Using a 3-inch (7.5cm) donut cutter (with a 1-inch / 2.5cm center hole), press straight down and twist the cutter slightly as you press to cut clean shapes.
- Carefully lift each donut and hole out.
- Place each donut on a small square of parchment paper, spacing them about 2 inches (5cm) apart so they have room to puff during the second rise.
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Ready when: All donuts and holes are cut and placed on parchment squares
Tip: Twist the cutter slightly as you press down to cut through cleanly and ensure even donuts. If you don't have a proper donut cutter, use a 3-inch biscuit cutter for the ring and a 1-inch cutter (or the cap from a pen) for the center hole.
7
Second rise (proofing)
- Cover the shaped donuts loosely with plastic wrap or a damp towel—don't let the covering touch the dough or it will stick.
- Set them in the same warm location as before.
- Let them proof for 30–45 minutes.
- They should become noticeably puffed and pillowy.
- When you gently poke one with your finger, it should feel light and airy, and the indentation should remain (not spring back immediately).
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Ready when: Donuts are significantly puffed, feel light, and a gentle poke leaves a slight impression that doesn't immediately spring back
Tip: Don't over-proof or the donuts will spread and collapse when you fry them. If they start to look too large or seem to be merging together, begin frying right away.
8
Heat the oil to frying temperatureOven 350°F / 175°C
- Pour 1.5 quarts (1400ml) vegetable oil into a heavy-bottomed pot or Dutch oven (at least 5-quart capacity).
- Clip an instant-read or deep-fry thermometer to the inside of the pot.
- Heat the oil over medium-high heat.
- Monitor the thermometer as the oil heats.
- When it reaches 350°F (175°C), your oil is ready for frying.
- Maintain this temperature throughout the frying process.
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Ready when: Thermometer reads 350°F (175°C)
Tip: Always use a thermometer—never guess the oil temperature by eye or feel. At 350°F, the oil will bubble gently around a donut. If it's hotter (360°F+), the outside will burn before the inside cooks; if cooler (under 340°F), the donuts will absorb oil and be greasy.
9
Fry the donutsOven 350°F / 175°C
- Working with 2–3 donuts at a time (don't overcrowd the pot), gently place them into the hot oil using a slotted spoon or spider skimmer.
- Fry for 60–90 seconds on the first side until golden brown—you'll see a golden ring forming at the base where the donut meets the oil.
- Using the spoon, gently flip each donut and fry the second side for another 60–90 seconds until golden brown all over.
- Remove the fried donuts to a paper towel-lined plate to drain.
- Allow the oil temperature to return to 350°F between batches (about 30 seconds).
- Fry the donut holes for 30–45 seconds per side (they cook faster than full donuts).
- Repeat with the remaining donuts and holes.
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Ready when: Donuts are golden brown on both sides
Tip: Don't move donuts around in the oil or flip them repeatedly. Let each side fry undisturbed so they develop an even, crispy exterior. If they're browning too quickly, lower the heat slightly and monitor the thermometer.
10
Make the lavender honey glaze
- While the donuts cool slightly, sift 1.5 cups (180g) powdered sugar into a medium mixing bowl (sifting removes lumps and helps the glaze stay smooth).
- Add 2 tablespoons (30ml) whole milk at room temperature, 2–3 tablespoons (30–45ml) honey, and 1/2 teaspoon (1g) finely ground dried culinary lavender.
- Whisk together until smooth and well combined, with the consistency of heavy cream.
- If the glaze is too thick and doesn't pour easily, whisk in more milk a teaspoon at a time.
- If it's too thin and drips too readily, whisk in a bit more powdered sugar.
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Ready when: Glaze is smooth, pourable, and well combined with no lumps
Tip: The glaze will thicken slightly as it cools, so make it slightly looser than you think you want it initially. If you end up with extra, you can whisk it back to pourable consistency with a splash of milk.
11
Glaze the donuts
- Working with one donut at a time while they're still warm, dip the top into the glaze, rotating gently to coat the top evenly.
- Place the glazed donut on a wire cooling rack set over a baking sheet (to catch any drips).
- Repeat with all remaining donuts and donut holes.
- Let the glaze set for 15–20 minutes before serving—it will firm up slightly as it cools.
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Ready when: Glaze is set and no longer drips or runs
Tip: Dip donuts while they're still warm so the glaze adheres beautifully and creates those gorgeous, artistic drips. These donuts are best served fresh, ideally within a few hours of glazing.

Good to know

Tips

Oil temperature is critical—use a thermometer without fail. At 350°F (175°C), the oil should bubble gently and steadily around a donut. Oil hotter than 360°F (182°C) will burn the outside before the inside cooks through; oil cooler than 340°F (171°C) will make the donuts absorb oil and taste greasy.
Don't skip the second rise. It's what makes these donuts light, airy, and tender rather than dense and bready. The donuts need to be puffy before they hit the oil.
Fry donuts as soon as the second rise is complete, when the dough is still tender and hasn't begun to dry out on the surface. Over-proofing will result in flat, dense donuts.
If you don't have a donut cutter, use a 3-inch (7.5cm) biscuit cutter for the ring shape, then cut out the center with a 1-inch (2.5cm) cutter or even the cap from a ballpoint pen—it works surprisingly well.

Make ahead

The dough can be made ahead and refrigerated after the first rise for up to 24 hours. When ready to use, bring it to room temperature (about 1.5–2 hours at 70°F / 21°C) before shaping and proceeding with the second rise. Alternatively, you can shape the donuts, cover them tightly, and refrigerate overnight; let them come to room temperature (about 45 minutes) before frying.

Storage & reheating

Airtight container at room temperature: up to 3 days. These are best within the first 24 hours, as they'll begin to stale after that. Refrigerator: up to 1 week (reheat gently in a 300°F / 150°C oven for 5 minutes). Freezer: up to 3 months (thaw at room temperature, then optionally refresh in a 300°F oven for 5 minutes). Do not refrigerate without an airtight container or the donuts will stale rapidly.

Substitutions

dried culinary lavender → Lavender extract. Use 1/4 teaspoon lavender extract instead of 1 teaspoon dried lavender (extract is much more concentrated). Be cautious not to use more, or the flavor will become overpowering and soapy.
honey → Maple syrup or light agave nectar. Use equal amounts by volume (1:1 ratio). Maple syrup will add a subtle earthiness; agave nectar is more neutral in flavor.
whole milk → Buttermilk or 2% milk. Use 1:1 ratio. Buttermilk will add a slight tang and may improve browning; 2% milk is nearly identical in the final result.
active dry yeast → Instant yeast (bread machine yeast). Use the same amount (2.5 teaspoons). Instant yeast may rise slightly faster, so watch the dough carefully during both rises—it may be done a few minutes earlier.