Preheat oven to 375 degrees F (190 degrees C). Spray a 6 well donut pan with cooking spray.
All-Purpose Flour (1 cup)
Caster Sugar (1/2 cup)
Baking Powder (1 tsp)
Ground Cinnamon (1 tsp)
Ground Mahlab (1 tsp)
Ground Cardamom (1/2 tsp)
Ground Nutmeg (1/2 tsp)
Salt (1 pinch)
together in a bowl and set it aside.
Then set up a stand mixer with the paddle attachment. Combine
Milk (3 Tbsp)
Vegetable Oil (2 Tbsp)
Rose Water (1 Tbsp)
, juice and zest of the
in its bowl and beat them together until fluffy.
Slowly add in the dry ingredients until you have a soft, sticky batter.
Scoop the batter into a piping bag and pipe the batter evenly in the donut pan, filling each one about halfway.
Bake the donuts for about 10 to 15 minutes, until they are springy and just golden. Let them cool.
While the donuts bake a cool, make the glaze by stirring the
Powdered Confectioners Sugar (1 cup)
Lemons (1 1/4)
Rose Water (1/4 tsp)
together until it is a smooth, easily pourable gaze.
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.