Candied Flower Donuts
Delight your senses with these stunning Candied Flower Donuts—a show-stopping combination of fluffy, golden-fried donuts, a sweet powdered sugar glaze, and delicate, handmade candied edible flowers. Perfect for special occasions, these donuts marry classic indulgence with botanical elegance. The dough is effortlessly rich and tender, while the candied flowers add a whimsical, crystalized crunch that’s as beautiful as it is delicious. Not only will you master an easy frying technique and how to create edible flower decorations, but you’ll also impress guests with a bakery-worthy treat that’s almost too pretty to eat. Whether for brunch, weddings, or a springtime celebration, these donuts are a feast for both the eyes and the palate!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Whole milk
- 0.25 cups Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 4 cups Vegetable oil (for frying)
- 1.5 cups Powdered sugar
- 3 tablespoons Whole milk (for glaze)
- 12 pieces Edible flowers
- 1 large Egg whites
- 0.25 cups Superfine sugar
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, mix the milk, melted butter, vanilla extract, and eggs until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms.
Lightly flour a clean surface and roll the dough out to about 1/2-inch thickness. Use a round donut cutter (or two round cutters of different sizes) to cut out donut shapes.
Heat the vegetable oil in a large, deep pot to 350°F (175°C). Fry the donuts in batches for 1-2 minutes per side, or until golden brown. Remove with a slotted spoon and drain on paper towels.
In a small bowl, whisk together powdered sugar and the 3 tablespoons of milk to make the glaze. Dip the cooled donuts into the glaze and place them on a wire rack to set.
To make the candied flowers, brush both sides of each edible flower lightly with egg white using a pastry brush.
Sprinkle the superfine sugar over the flowers, ensuring they are evenly coated. Allow the flowers to dry on a parchment-lined tray for about 1 hour, or until hardened.
Decorate the glazed donuts with the candied flowers, pressing them gently into place so they adhere to the glaze.
Serve the donuts fresh or store in an airtight container for up to 2 days.
Nutrition Facts
Calories |
966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 28.6 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 76 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
