Chamomile Lemon Doughnuts
So it's a new season which means it's time for a new doughnut recipe to celebrate! These Chamomile Lemon Doughnuts are so light and delicate...the perfect accompaniment to a morning cup of coffee or tea to fuel you for all of the gardening you have to do...it's time to get those seeds planted so you'll have plenty of edible blooms this summer. We just planted some more chamomile, nasturtiums, and borage (so yummy in salads).Okay, back to the doughnuts...they're super yummy and perfect for Easter brunch, Passover, Mother's Day, or just a weekend morning relaxing at home.I hope you enjoy them!
Chamomile Doughnuts
Makes two dozenIngredients:3 + 1/3 cups organic bread flour4 tablespoons super fine sugar2 teaspoons fine salt4 teaspoons yeast2 teaspoons dried, organic crushed chamomile (reserve 1/2 teaspoon for sprinkling tops)4 organic large eggs3/4 cup warm water9 tablespoons organic, unsalted butter (at room temperature)Organic canola oilDirections:Place flour, sugar, salt, yeast, chamomile, eggs, and water in the bowl of a stand mixer…mix on low speed for about 5 minutes until well combined and elastic. Then, slowly add pieces of butter while mixer is running on medium speed until well combined for another 7 minutes…stop the mixer occasionally to scrape down the side of the bowl. Cover with plastic wrap and allow the dough to rise in a sunny, warm spot until it has doubled in size…this can take anywhere from 1-3 hours.Then, remove from bowl and roll out on a floured surface to a little under 1 cm thickness. Using a 2.5″ round cookie cutter and a nickel-sized round piping tip, cut out the donuts and centers. Place on a parchment lined baking sheet and cover with a kitchen towel. Allow to rise for another hour. 15 minutes before you are ready to fry the donuts, place two inches of canola oil into a high-sided pot (I used this one) and bring the temperature up to 360 degrees Fahrenheit. You will want to maintain this temperature as you are frying the donuts so keep an eye on the thermometer and raise/reduce heat as needed. Fry 2-3 donuts at a time, flipping once golden, about a minute on each side. Remove from oil using a slotted spoon and place on a layer of paper towels to drain. Once you are finished frying the donuts and they are cool enough to handle, dunk the tops in the Chamomile Lemon Icing (recipe below) and place on a cooling rack…top with fresh organic, edible chamomile blooms if you wish. Sprinkle with remaining dried chamomile. Enjoy immediately.
Chamomile Lemon Icing
Ingredients:2 cups organic powdered sugar, sifted1/4 cup organic whole milkZest from 1/2 organic lemon1/2 teaspoon dried, organic chamomile (crushed)Directions:Simply mix all ingredients using a whisk until smooth.
