Candied Flower Donuts Recipes

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CANDIED FLOWER DONUTS



Candied Flower Donuts image

Lemon poppy seed donuts become a sweet-looking garden when it's topped with sugary, brilliant edible flowers. Hello, Spring!

Provided by Food.com

Categories     Candy

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

1 egg white
3 tablespoons caster sugar
36 fresh edible flowers
1 egg
1 teaspoon milk
1/4 teaspoon vanilla
3 tablespoons sugar
2 tablespoons almond flour
1/4 teaspoon lemon (zest)
1 teaspoon poppy seed
4 tablespoons melted butter
1 cup powdered sugar
1 -2 tablespoon lemon juice

Steps:

  • To prepare the edible flowers, apply sugar & egg white mixture gently on the edible flowers using a small brush.
  • Sprinkle sugar over the flowers.
  • Bake at 170F for 1 hour.
  • To make donuts, whisk, egg, milk, vanilla, and sugar.
  • Add flour.
  • Zest in some lemon, add poppy seeds and mix with a spatula.
  • Add melted butter, mix well.
  • Pipe the donut batter into donut molds.
  • Bake 350F for 15mins.
  • To make donut icing, stir powdered sugar and lemon juice together.
  • Dip the baked and cooled donuts, one by one, face down into the icing.
  • Immediately place the candied edible flowers on top of the icing in any arrangement you wish.

CANDIED LEMON ZEST FOR FRENCH DOUGHNUTS



Candied Lemon Zest for French Doughnuts image

Use this candied lemon zest on our French Doughnuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1/2 cups

Number Of Ingredients 3

3 lemons
1 1/4 cups sugar
1/4 cup light corn syrup

Steps:

  • Using a zester, make 2-inch-long zest strips. Place zest in a small saucepan, cover with water, and bring to a boil. Cook 5 minutes, and drain in a fine sieve. Set zest aside.
  • Combine sugar, corn syrup, and 1 1/2 cups water in a small saucepan; bring to a boil. Add zest; reduce heat to a simmer. Cook until translucent and tender, about 20 minutes. Remove from heat; let cool in liquid. Store, refrigerated, in an airtight container up to 1 week. Drain before using.

CAKE DOUGHNUTS



Cake Doughnuts image

Lightly spiced with cinnamon and nutmeg. Preparation time is short and well worth the effort.

Provided by Christina

Categories     Bread     Quick Bread Recipes

Time 2h15m

Yield 16

Number Of Ingredients 13

2 ½ cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup milk
1 egg, beaten
¼ cup butter, melted and cooled
2 teaspoons vanilla extract
2 quarts oil for deep frying
½ teaspoon ground cinnamon
½ cup white sugar

Steps:

  • In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
  • Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.
  • Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 28.6 g, Cholesterol 20.5 mg, Fat 14.7 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 167.1 mg, Sugar 13.4 g

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