Homemade Donuts with Lemon Glaze, Fresh Berries + Edible Flowers

I became quite the donut connoisseur while living in Los Angeles...fancy and delicious donuts are everywhere...from Donut Snob to Sidecar to California Donuts, we were surrounded by these delicious treats and it became a weekend tradition to indulge. Since moving up North, I have been missing this tradition so decided to fry a batch myself. These donuts are perfectly wonderful...with fresh fruit and colorful edible flower petals, these beauties are perfect for a spring gathering or to bring to your neighbors as a special treat...I hope you enjoy...Homemade DonutsMakes two dozenIngredients:3 + 1/3 cups plain flour4 tablespoons caster sugar2 teaspoons rose salt4 teaspoons yeast4 organic large eggs3/4 cup warm water9 tablespoons organic, unsalted butter (at room temperature)Organic canola oilDirections:Place flour, sugar, salt, yeast, 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 Lemon Icing (recipe below) and place on a cooling rack...top with fresh berries and organic, edible nasturtium petals if you wish. Enjoy immediately.Lemon Icing:Ingredients:2 cups organic powdered sugar, sifted1/4 cup organic whole milkZest from 1/2 organic lemonDirections:Simply mix all ingredients using a whisk until smooth. Voila!Photography via Cassie Winslow