Magnolia Table’s Lemon Lavender Donut Holes Drizzled in a Lemon Lavender Glaze and Topped With Lemon Zest & Fresh Dried Lavender

There is something special about the combination of lemon and lavender in any kind of dessert so why not use it for a special breakfast donut also? These donut holes are a special treat at Chip and Joanna Gaines’ restaurant Magnolia Table in Waco which is definitely worth it. Be prepared to line up at 5:30AM outside and to wait for sometime to be able to get a table. If you can get in. They only serve breakfast and lunch and the restaurant is in high demand and a destination spot for the HGTV stars Magnolia Home Store, the outdoor entertainment complex and the cupcakes. Now, you can make them at home. I have used basically the exact same recipe that is in Joanna Gaines’ cookbook “Magnolia Table” listed under Vanilla Cake Donuts with a Maple Glaze. I have just added a lemon, lavender glaze like they serve in the restaurant. Now you can sleep late, get up and make them whenever you have a craving. They are delicious.

Prep Time: 30 minutes

Cooking Time: 45 minutes

Makes: 2 ½ dozen small donut holes

Ingredients Donuts:

2 1/4 cups cake flour, plus more to dust work surgace

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/4 tsp ground nutmeg

1 large egg

1/2 cup buttermilk

1/2 cup sugar

1 vanilla bean cut in half and seeds scraped out, or, 1 teaspoon vanilla bean paste

2 Tbs salted butter, melted

Vegetable oil, for deep-frying

Lemon Lavender Glaze Ingredients:

2 ½ Tbs fresh lemon juice

1 Tbs water

1 1/2 tsp dried lavender flowers, divided

1 cup powdered sugar

Cheesecloth for straining out the flowers after steeping

Zest from 1 lemon

Directions - Donuts:

1. In a large bowl, whisk together the flour with the baking powder, the baking soda, salt and nutmeg

2. In a medium bowl, whisk together the egg, buttermilk and sugar until smooth and frothy. Whisk in the vanilla seeds or paste. Pour wet mixture into the flour mixture. Add the melted butter and stir until combined and smooth.

3. Pour the mixture out onto a floured surface and knead it gently to form a ball of soft dough. Pat and roll it out to ½ inch thick. Use a 1 inch round cutter dipped in flour to stamp out as many donut holes as possible. Roll up the left over dough and stamp out as many more as you can.

4. Pour your vegetable oil into a deep cast iron skillet until it is about 2 inches deep. Line a wire rack for draining. Heat the oil to 360 degrees using a deep fry thermometer.

5. Use a slotted spoon to lower in a few donuts at a time into the heated oil. They should float. Do not crowd them. Fry until browned on both sides evenly. You should only need to flip them one time. Keep the oil temperature steady at 360.

6. Remove each donut with your slotted spoon unto your lined wire rack.

Directions- Lemon Lavender Glaze:

In a small saucepan heat the lemon juice and the water, add 1 tsp of the dried lavender flowers. Turn the heat off. Let steep for 5 minutes. Strain the flowers out through a cheesecloth. Stir in the cup of powdered confectioners sugar. Stir well. Thin out with additional water if necessary. Spoon the glaze over the warm donuts. Sprinkle with the lemon zest and the extra ½ tsp reserved lavender flowers (optional) Serve warm.

Store leftovers in a container at room temperature for 1 day only.