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Dreamweaver’s Lilac Donuts Recipe

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★★★★★

5 from 56 reviews

Dreamweaver’s Lilac Donuts are a fragrant, delicate treat bursting with the subtle floral notes of fresh lilac blossoms. These soft yeast donuts are infused with lilac-scented sugar and milk, fried to golden perfection, then coated in a luscious lilac-flavored icing and topped with fresh blossoms and sparkling sugar crystals for a whimsical, elegant presentation.

Ingredients

Scale

Dough

  • 1 cup fresh lilac blossoms, green stems removed, divided
  • 1/3 cup + 1 tbsp (80 g) granulated sugar
  • 1 1/4 cups (300 ml) milk
  • 1/4 cup (58 g) salted butter, softened
  • 1/2 tsp kosher salt
  • 5 cups (625 g) all-purpose flour
  • 1 tbsp (12 g) active dry yeast
  • 2 large eggs
  • 1 tsp vanilla extract
  • Purple food coloring, optional

Frying

  • 2 quarts (1.9 L) neutral frying oil (peanut, avocado, canola, etc.)

Icing & Decoration

  • 2 cups (236 g) powdered sugar
  • 2 tbsp (20 g) cornstarch
  • 2 tbsp (30 ml) lilac syrup
  • Purple food coloring, optional
  • Fresh lilac blossoms, for decorating
  • Large sugar crystals, for decorating

Instructions

  1. Prepare Lilac Sugar: Combine 1/4 cup of the lilac blossoms with the granulated sugar in a medium bowl. Rub the flowers into the sugar for 1 to 2 minutes to release the floral oils, scenting and flavoring the sugar. Set aside.
  2. Infuse Milk with Lilac: In a medium saucepan, combine the remaining 3/4 cup lilac blossoms with the milk. Heat over medium heat until it just begins to simmer, stirring occasionally. Remove from heat, cover, and steep for 10 minutes to infuse the milk with lilac flavor.
  3. Mix Wet Ingredients: Remove the lid from the pot and stir in the lilac sugar, softened butter, and salt until the butter just melts.
  4. Combine Dough Ingredients: In the bowl of a standing mixer fitted with a hook attachment, combine 2 cups of flour and the yeast. Pour the warm milk mixture over the flour and mix on medium-low speed. Add the eggs and vanilla extract, along with purple food coloring if using, and continue mixing.
  5. Add Remaining Flour and Knead: As the dough begins to form, gradually add the remaining flour until the dough forms a cohesive ball that no longer sticks to the bowl sides. Knead on medium-high speed for about 6 minutes for a smooth, elastic dough.
  6. First Rise: Lightly grease a large bowl and place the dough ball inside. Cover with plastic wrap and let it rise at room temperature until doubled in size, approximately 1 hour.
  7. Deflate and Roll Out: Gently press out the air from the dough with your hands and transfer it to a lightly floured surface (use minimal flour). Roll the dough out to about 1/2-inch (1-cm) thickness.
  8. Cut Donuts and Second Rise: Using a donut cutter, cut out donuts and arrange them 2 inches apart on parchment-lined baking sheets. Cover with plastic wrap and let rise until nearly doubled, about 30 to 45 minutes. Gather and rest remaining dough before re-rolling or shape scraps into donut holes.
  9. Prepare Lilac Icing: Whisk together powdered sugar and cornstarch. Stir in lilac syrup and purple food coloring until thick and glossy.
  10. Heat Oil for Frying: Heat neutral frying oil in a deep pot or fryer to 375°F (191°C), maintaining the temperature throughout frying.
  11. Fry Donuts: Fry donuts with the risen side down first, flipping after about 2 minutes. Fry the other side for 1 to 2 minutes or until golden and cooked through. Drain on wire cooling racks set over baking sheets.
  12. Dip in Icing: While warm, dip the donuts’ tops into the lilac icing. For a glaze finish, dip warm; for decorated icing, wait until cooled.
  13. Decorate Donuts: While the icing is still wet, garnish with fresh lilac blossoms and large sugar crystals. Set on wire racks to allow icing to set and drip.
  14. Serve and Store: Serve donuts on the same day for best freshness. To store, keep in a paper bag or domed cake plate for 2 to 3 days; avoid plastic bags or airtight containers which can make donuts soggy.

Notes

  • Use fresh lilac blossoms, ensuring they are pesticide-free and properly cleaned before using.
  • Be cautious with purple food coloring; add gradually to achieve desired hue.
  • Maintaining oil temperature at 375°F is crucial for even frying and to avoid greasy donuts.
  • Donuts are best enjoyed fresh; they do not keep well beyond a few days.
  • Minimal flour when rolling dough helps keep donuts tender and light.
  • If lilac syrup is unavailable, a homemade lilac infusion syrup can be used as a substitute.

Keywords: lilac donuts, floral donuts, yeast donuts, fried donuts, pastel donuts, lilac icing, spring desserts

Find it online: https://nayabaker.com/dreamweavers-lilac-donuts-recipe/