Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C). Spray a 6 well donut pan with cooking spray.
Step 2
Whisk
All-Purpose Flour (125 g)
,
Caster Sugar (90 g)
,
Baking Powder (4 g)
,
Ground Cinnamon (3 g)
,
Ground Mahlab (2 g)
,
Ground Cardamom (as needed)
,
Ground Nutmeg (1 g)
, and
Salt (1 pinch)
together in a bowl and set it aside.
Step 3
Then set up a stand mixer with the paddle attachment. Combine
Milk (45 mL)
,
Vegetable Oil (30 mL)
,
Rose Water (15 mL)
, juice and zest of the
Lemon (1)
, and
Egg (1)
in its bowl and beat them together until fluffy.
Step 4
Slowly add in the dry ingredients until you have a soft, sticky batter.
Step 5
Scoop the batter into a piping bag and pipe the batter evenly in the donut pan, filling each one about halfway.
Step 6
Bake the donuts for about 10 to 15 minutes, until they are springy and just golden. Let them cool.
Step 7
While the donuts bake a cool, make the glaze by stirring the
Powdered Confectioners Sugar (110 g)
,
Lemons (1 1/4)
and
Rose Water (1 mL)
together until it is a smooth, easily pourable gaze.
Step 8
Dip each donut into the glaze to cover them halfway and place them on a plate. Sprinkle each donut with
Ground Lavender (to taste)
on top before the glaze dries and serve! They will keep for a couple of days in the refrigerator in an airtight container.
