Lavender Chocolate Donuts

It's that time again, it's the third bake of the month. We are full steam ahead with the floral bakes and I decided to go with Lavender again. I wanted to bake donuts so I went with a lavender chocolate donut with a ombre purple glaze. As I was decorating the donuts they kind of went towards a unicorn design.

Lavender Chocolate Donuts

Lavender Chocolate Donuts

• 3/4 cup all-purpose flour
• 1/3 cup cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 1/2 tablespoons melted butter ( cooled to room temperature)
• 1 egg
• 1/4 cup packed brown sugar
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons vanilla
• 2/3 cup buttermilk (if you don't have it 2/3 cup milk + 1 teaspoon of vinegar)
• 1 teaspoon ground lavender

Honey glaze

• 2 cups powdered sugar
• gel food coloring
• 3-4 tablespoons milk
• 1 tablespoon honey

Preheat oven to 350F

First sift together your cocoa powder, flour, salt, baking soda, lavender and set aside.

look at that ground lavender

In a mixing bowl place your sugar, brown sugar, melted butter, vanilla, and egg together

Add in your butter milk (milk+ 1 tablespoon of vinegar)

whisk together all of your wet ingredients and add your dry ingredients into your wet ingredients

Place your doughnut batter into a piping bag or a ziploc bag with a corner cut off and fill your doughnut pan. (make sure you spray your pan, you don't want these to stick)

Bake your doughnuts at 350F for 8-10 minutes, until you can stick a toothpick in them and it comes out clean. (if you lightly touch the doughnut it should spring back)

I like to leave my doughnuts in the tray for about 5- 10 minutes

Then take them out and let them cool on a wire rack until they are cooled completely ( you don't want to glaze hot doughnuts, the glaze will just run off)

 To make the glaze it's simple

Place two cups of powdered sugar in a bowl add in honey

Add 3-4 tablespoons of milk and stir ( only add a tablespoon at a time and stir, check your consistency as you go) you don't want your glaze to be too runny or too thick. If it's too thick add more milk, if it's too thin you will need to add more powdered sugar.

Start by dipping your donut in just the glaze, then add a drop of food coloring and dip them, gradually adding more food coloring in to darken the color of the glaze. This will achieve the ombre effect in color.

Dip each doughnut in the glaze to cover each doughnut, (here's a tip keep parchment or something under your cooling rack to catch those drips, I didn't do that and had a mess to clean up afterwards) I also added a few white sprinkles, some white food color splatter, and I dusted a little edible silver dust on them. Let the glaze set before eating or touching these ( about 5 or so minutes) I really like how each doughnut is different. I love how the colors turned out.

Rose Pistachio Croissants

I've been a little slow with this second floral bake. I knew I wanted to use rose in some way for this bake, so I baked Rose Pistachio White Chocolate Croissants. I specifically made these for my mom for her mother's day breakfast, and we all snacked on them all day. They were not only beautiful, they were also delicious. My mom loves all things pink and she really loves roses. I decided to color some white chocolate and dip each croissant. I've made croissants a few times and these are the prettiest. I also added dried rose into the actual dough.

Rose Pistachio White Chocolate dipped croissant

Ok here's what you will need:

Croissant Dough

• 500 g unbleached all-purpose flour + (extra for dusting)
• 140 g water
• 140 g whole milk (you can take it straight from the fridge)
• 55 g sugar
• 40 g soft unsalted butter
• 11 g instant yeast (if you buy those little packets it's exactly two) 
• 12 g salt
• 2-3 tablespoons rose water
• 2-3 tablespoons dried rose

Butter layer

• 280g of good quality unsalted butter (that's around 10oz)

Additional items for croissants

• 1 egg + tablespoon of (cream, milk, or water) 
• good quality white chocolate
• pistachios
• dried rose

I've made croissants a lot on this blog so, for a detailed Croissant making post CLICK HERE

This post will have very simple instructions, but again for detailed instructions click on that link above.

First, mix all of your dough ingredients in a large bowl and knead until a smooth ball forms.

dried roses

On a lightly flour dusted plate form your dough into a disc shape and place on the plate. Cover with plastic wrap and refrigerate for one day.

Make the butter sheet

8in x 8in square (it's easiest to do this between sheets of parchment)

You are going to incase your butter between your dough, like this

 roll the dough to about  8in x 24 in

Fold dough like a letter and place in the refrigerator for at least an hour. Roll the dough back out 8in x 24in. Repeat the process 2 more times. Then leave in refrigerator overnight.


The final day take out your dough roll it back out to 8 in x 24in  and cut in half. Place other half of dough in fridge. Roll the dough back out to 8in x 24in.

Cut the dough into desired shapes  ( I like to cut my croissants with 4 inch bases.)

Cut about a 1 inch base.

Starting from the bottom base of each croissant slowly roll up.

Brush a little egg wash on each croissant and cover with plastic wrap and let proof for 2 hours.

After 2 hours brush each croissant with egg wash again and you can place toppings on them

Place in a 400F oven for 20 minutes.

Chocolate filled

Place croissants on a cooling rack to cool completely.

 I didn't take pictures of the chocolate melting, but I melted the chocolate over a double boiler, and then I colored it gently with pink gel food coloring.

 I dipped half of the croissant in the pink white chocolate, and then added pistachios and roses.

 I placed these in the fridge for a small amount of time for the chocolate to harden.

These look so pretty on a brunch table

So Pretty