I’ve been wanting to post a donut recipe for about a year now. I don’t know what’s taken me oh so long, but I like to think that I was just waiting for this particular batch of dandelions to be found and turned into the perfect glaze!
Dandelions are one of those magical, all purpose plants that so many people have access to. Dandelion root and leaves, have been a long time favorite of mine, but it wasn’t until I started this blog and made a jelly out of the little yellow flowers, that I realized how sweet dandelions can be. I loved the taste so much, I put two dandelion flower recipes in my book, Blotto Botany.
Dandelions are one of my top five herbs to know. They are considered a bitter* can be extremely beneficial with digestion, and have such a wide variety of culinary use, that it’s hard not to love them. The leaves can now be readily found in the produce section of some grocery stores (I’ve even seen them in Montana!) and make an excellent addition to stir fries or soup. The roots can be roasted and used as a coffee substitute or a cozy tea. (I like mine with milk and some maple syrup.) The possibilities for dandelion are indeed endless, and the medicinal uses are highly prized among herbalists and plant nerds alike.
These donuts are the perfect example of the various ways you can use a dandelion. The donut itself is cakey and moist, made better once coated in the icing. Take with you on your next summer picnic or stick a few candles in them and wish your best friend happy birthday. A donut is a donut and the herbs make it all the better.
What has been your favorite way to consume dandelion? Let me know in the comment section below!
*Bitters are known to help the production of bile, therefore aiding the process of digestion.
Makes 6 donuts
1 cup dandelion heads, lightly rinsed
1 1/2 cups water
1/2 cup honey (or more if desired)
1 1/2 cups almond flour
1/4 cup raw sugar
1 tbs vanilla extract
1/2 tsp cinnamon sugar
1/4 tsp cardamom powder
1/4 ginger powder
1/4 tsp baking powder
A pinch of salt
1 cup powdered sugar (possibly more)
1-2 tbs dandelion syrup
Optional: 1/4 turmeric powder for color
For the syrup: Inspect flowers for insects and debris. Remove the blossoms from stems as the greens are bitter and will affect the sweetness of the syrup. Bring water to a boil in a small pot. Once boiling add flowers and remove pot from heat. Cover pot and let the dandelions infuse for 30 minutes to an hour. Strain out flowers and return liquid to pot. Return pot to a medium heat. Add honey and stir well. Reduce liquid by at least 1/4 or until syrup coats the back of a spoon. Let cool before bottling. Store in fridge for up to one month. Make the day before donuts.
For the donuts: Preheat oven to 300ºF. Mix almond flour, spices and baking soda in a bowl. Once combined, add eggs and vanilla extract. Mix until smooth. The batter should be wet and easy to pour. Grease a donut pan and evenly distribute batter into each mold. Place in oven and bake for 20 minutes or until a knife comes out clean when tested. Once done, remove from oven and let cool for at least 40 minutes before removing the donuts from the pan.
While the donuts are cooling, grab a clean bowl and start making the icing. Sift confectioner sugar and turmeric into the bowl, add one tablespoon of dandelion syrup and whisk well. Add small amounts of sugar and syrup until icing has thickened and become spreadable.
Once donuts have cooled, coat them by dipping them facedown in the icing bowl. Place iced donuts on a baking rack and let rest in a cool spot for 20 minutes or longer. As they rest, the icing will become thicker, therefore making the perfectly glazed donut. Decorate as you please. Can be kept for up to three days, covered in the fridge.
Recipe for donuts inspired by Divalicious Recipes