Introduction

Dreamweaver’s Lilac Donuts are a delightful treat blending floral notes with a tender, fluffy texture. These homemade donuts are infused with fresh lilac blossoms and finished with a fragrant lilac glaze, perfect for a special breakfast or afternoon indulgence.

A white plate with small floral designs holds six round, golden-brown fried treats stacked in a pyramid shape. Each piece is coated with a dark purple sugary powder giving a grainy texture and is decorated on top with a few small light purple flowers. The plate sits on a white marbled textured surface with a bunch of purple flowers nearby and a blurred green plant in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup fresh lilac blossoms, green stems removed, divided
1/3 cup + 1 tbsp granulated sugar (80 g)
1 1/4 cups milk (300 ml)
1/4 cup salted butter, softened (58 g)
1/2 tsp kosher salt
5 cups all-purpose flour (625 g)
1 tbsp active dry yeast (12 g)
2 large eggs
1 tsp vanilla extract
Purple food coloring (optional)
2 quarts neutral frying oil (peanut, avocado, canola, etc.) (1.9 L)
2 cups powdered sugar (236 g)
2 tbsp cornstarch (20 g)
2 tbsp lilac syrup (30 ml)
Fresh lilac blossoms, for decorating
Large sugar crystals, for decorating

Instructions

Step 1: Combine 1/4 cup of lilac blossoms with the granulated sugar in a medium bowl. Rub the flowers into the sugar to release their oils and scent, for about 1 to 2 minutes. Set aside.
Step 2: In a medium saucepan, combine the remaining 3/4 cup lilac blossoms with the milk. Heat over medium until simmering, stirring occasionally. Remove from heat as soon as milk bubbles at the edges. Cover and steep for 10 minutes.
Step 3: Remove the lid, stir in the lilac sugar mixture, butter, and salt. Stir until the butter just melts.
Step 4: In a stand mixer bowl fitted with a dough hook, combine 2 cups flour and yeast. Pour in the warm milk mixture. Mix on medium-low speed. Add eggs, vanilla, and purple food coloring if using.
Step 5: After about 2 minutes, gradually add remaining flour until dough forms a ball and stops sticking to the bowl. Knead on medium-high for 6 minutes.
Step 6: Lightly grease a large bowl. Shape dough into a tight ball, place in bowl, cover with plastic wrap, and let rise until doubled, about 1 hour.
Step 7: Deflate dough gently on the countertop. Avoid adding too much flour; use lightly floured surface if necessary. Dough should lift gently without sticking too much.
Step 8: Prepare two baking sheets lined with parchment. Roll dough to 1/2-inch (1-cm) thickness. Cut donuts using a donut cutter and place on sheets 2 inches apart. Cover with plastic and let rise until nearly doubled, 30–45 minutes.
Step 9: Gather remaining dough, cover, and rest 15–20 minutes before re-rolling for more donuts or cutting into donut holes.
Step 10: For the icing, whisk powdered sugar and cornstarch together. Add lilac syrup and purple food coloring if desired. The icing should be thick.
Step 11: Heat oil to 375° F (191° C). Prepare cooling racks over baking sheets. Fry donuts with risen side down, about 2 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Drain on racks.
Step 12: Continue frying remaining donuts, dipping cooled donuts into icing as you go.
Step 13: Once donuts are cool enough, dip tops in icing. For a glazed look, dip while warm; for decorated tops, wait until cooled. Decorate with fresh lilac blossoms and sugar crystals while icing is wet.
Step 14: Serve donuts the same day. Store in a paper bag or domed cake plate for 2–3 days. Avoid plastic bags or airtight containers to maintain texture.

Tips & Variations

Use fresh lilac blossoms free of pesticides and thoroughly cleaned for best flavor and safety.
If lilac syrup is unavailable, substitute with a simple syrup infused with edible flowers or lavender for a similar floral note.
Adding a few drops of purple food coloring enhances the pastel lilac look but is completely optional.
For gluten-free versions, try substituting with a gluten-free flour blend designed for yeast breads and adjust liquid amounts as needed.

Storage

Store these donuts in a paper bag or on a domed cake plate at room temperature for up to 2 to 3 days. Avoid plastic bags or airtight containers as they cause the donuts to become soggy. Reheat gently in a warm oven for a few minutes to refresh before serving.

How to Serve

A white floral plate holds five round fried doughnuts, each covered with a layer of fine brown sugar crystals giving a rough texture, with small purple flower petals placed on top of each doughnut as decoration. The doughnuts are golden brown and stacked with three at the bottom and two slightly on top, showing their slightly irregular, puffy shapes. The plate sits on a white marbled textured surface with additional small purple flowers and green leaves around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lilac blossoms instead of fresh?

Fresh lilac blossoms provide the best fragrance and flavor for this recipe. Dried blossoms are less aromatic and may not infuse the dough as effectively, so fresh is recommended.

What if I don’t have a donut cutter?

You can use two round cookie cutters in different sizes to cut the donuts. Alternatively, shape the dough into small rounds or use a glass for the outer cut and a bottle cap for the hole.