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Jessica Joy

Knitwear designer and writer

Recipe: Baked Lavender Doughnut with Jam Filling

I’ve had one eye open for a doughnut recipe that doesn’t involve deep fat frying, or the need to buy a doughnut pan, for  a while now. And I think I finally found the perfect starting point here, which I’ve adapted it a little. They came out really light and fluffy, not too sweet and a perfect mini mouthful!

They’re a little bit of a time investment as you need to wait for the dough to rise, but that’s a good opportunity to get the washing up done make a cup of tea!

The result is well worth the wait too, the jam swirls and leakages just added to my excitement.

I played with the shapes a little and tried holed doughnuts, but they rose a bit too far and closed up, looking like belly buttons! I also cut cloud shapes with a sharp knife, inspired by Herriott Grace. They were cute looking but without the jam filling didn’t quite taste right.

Makes: 12

200g flour
1 tbsp of caster sugar
Pinch of salt
25g butter
7g sachet dried yeast
1 tbsp culinary lavender
5 tbsp milk
1 egg
Raspberry jam (or any other flavour)

Splash of water
1 tsp icing sugar
50g caster sugar
1 tsp cinnamon (optional)

A few hours before you plan to make these, or perhaps the night before, you’ll need to combine the milk and lavender buds in a jug and leave them to infuse in the fridge.

  1. Combine the flour, sugar, yeast and salt in a bowl and rub in the butter until you get a sandy consistency.
  2. Warm your infused lavender milk in a small pan, try not to let it boil.
  3. Make a well in the dry ingredients and pour in the milk, using a strainer or sieve to catch the lavender buds.
  4. Tip in the beaten egg and mix until you get a soft dough.
  5. Knead the dough for 5 minutes on a well floured surface. You can add extra flour to the dough if it’s too sticky.
  6. 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.
  7. Once risen, knock the dough back by kneading gently again and form into 12 even sized balls.
  8. Flatten the balls onto a baking tray, to roughly 7-8cm across.
  9. 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.
  10. 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.

C’est tu! Is anyone else enjoying Rachel Khoo’s little Paris kitchen as much as me? Another thing making me want to move across the Channel.

  1. Andi says: 18 April 20128:09 am

    These look amazing. I might have to brave my fear of yeast and try making them.

    • Jess says: 18 April 20129:21 am

      I was exactly the same, Andi! Just don’t get the yeast that you have to mix with hot water and activate yourself – it NEVER works, in my experience anyway!

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