LEMON & LAVENDER BAKED DOUGHNUTS

So yeah, it turns out I missed Doughnut Day. My brand new doughnut pan, after my cheap, awful-quality one let me down quite some time ago, arrived on Thursday but apparently it wasn’t a clear-enough reminder (I am very forgetful, you should know). But I had to make up for it somehow. So, dear Muffin Sunday, I apologise, but not this week. This week we’re celebrating Doughnut Sunday instead. And before this gets unbearably confusing, I shall introduce you to my new creation, brought to you by the aforementioned new doughnut pan and a very lucky find from Borough Market, a pot of dried lavender. They’re the perfect spring flavour and aren’t they prettyyyyyy.

LEMON & LAVENDER BAKED DOUGHNUTS

225ml (1 cup) soya milk

1 teaspoon cider vinegar

150g (1 ¼ cups) plain flour

2 tablespoons corn flour

2 teaspoons dried edible lavender

¾ teaspoon baking powder

½ teaspoon bicarbonate of soda

½ teaspoon salt

80ml (1/3 cup) sunflower oil or other flavourless oil

150g (3/4 cup) caster sugar

2 teaspoons vanilla

Juice and zest of 1 lemon

Glaze:

120g (2 cups) icing sugar

2 tablespoons lemon juice

Zest of 1 lemon

1 teaspoon dried edible lavender

Preheat the oven to 180°C (350°F) and lightly grease two doughnut tins. In a small bowl, whisk together the soya milk and vinegar then set aside for about 10 minutes to curdle. In a large bowl, beat together the soya milk/vinegar mixture, oil, sugar, vanilla, lemon juice and lemon zest. In a separate bowl, mix the plain flour, corn flour, baking powder, bicarbonate of soda, lavender and salt. Add the wet ingredients to the dry ingredients, and mix everything together with a spoon until just combined. Spoon the mixture evenly into the doughnut tins and bake for 12 minutes or until a skewer inserted in the centre comes out clean. Cool in the tins for 10 minutes, then transfer to a cooling rack. Next make the glaze: mix icing sugar and lemon juice until smooth, then add the lemon zest. Dip the top of each doughnut into the glaze then sprinkle with more lavender and leave to set.