My Dad used to make doughnuts. I remember he made so many that they covered not only the kitchen counter but the dining room table as well! Our job was to sprinkle confectioners' sugar on them. I'm pretty sure with 9 people in the house they didn't last long. I wanted to try my hand at it but I didn't want to take the time to make yeast doughnuts like Dad always did. I found an easy recipe from Gourmet Magazine that I could change up to become my own. So here is how I made this recipe which includes doTERRA Lavender essential oil. But of course!
Ingredients
2 large eggs
2/3 cup sugar
2/3 cup sour cream
3 tablespoons unsalted butter, melted and cooled
2 1/4 cups all - purpose flour
1 teaspoon vanilla plus 4 drops of Lavender essential oil
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Vegetable oil or vegetable shortening
Vanilla Glaze:
1/3 cup milk
1 tablespoon unsalted butter
1 teaspoon vanilla plus 6 drops of Lavender essential oil.
2 cups confectioners' sugar
Directions
In a large bowl with an electric mixture beat large eggs, with cup sugar until the mixture is thick and light. Add sour cream, butter, vanilla, Lavender oil and combine the mixture well.
In a bowl sift together flour, double-acting baking powder, salt and add the mixture to the sour-cream mixture, 1 cup at a time, stirring after each addition until the dough is just combined. With a wooden spoon stir in more flour, 1/4 cup at a time, until the dough begins to leave the sides of the bowl. (The dough will be sticky.)
Turn the dough out onto a surface sprinkled generously with flour, dust it with more flour, and roll or pat it out 1/3 - inch thick. Let the dough rest for 15 minutes.
With a 2 1/2- inch cutter dipped in flour cut out rounds. With a 1-inch cutter dipped in flour cut out the centers from the rounds, reserving them, and cut 1-inch rounds, reserving them, from the scraps. (The doughnuts will be tough if the dough is rolled again.) I used a wine glass and a shot glass which worked out pretty well.
In a large deep fryer heat 3 inches vegetable shortening or vegetable oil to 365 degrees and in it fry the doughnuts, 4 at a time, for 1 minute on each side, or until they are golden brown, transferring them with a skimmer as they are fried to paper towels on racks to drain. Fry the doughnut holes, 8 at a time, for 45 seconds on each side, or until they are golden brown, transferring them with the skimmer as they are fried to paper towels to drain.
Vanilla Glaze:
In the top of a double boiler set over simmering water combine milk, butter, vanilla, Lavender oil and heat the mixture until the butter is melted. Add gradually sugar, beating, and beat the glaze until it is smooth.
Remember to look for "Essential Oil Supplement" on your essential oil bottle. If this does not appear than do not take it internally. It's been adulterated in some way or is lavender FRAGRANCE not a REAL essential oil. I used 6 drops but if you are not used to Lavender use 3 instead.
I took the donuts off the cooling racks and switched the paper towels from the top to the bottom. That way, the towel caught the glaze drippings making clean up easier.
(Notes: I tried to use food coloring to make the doughnuts have a lavender color but because of the egg yolk the dough ended up looking kind of grey. Won't do that again. Also, I won't make these again until I have a thermometer that works. The oil was too hot so the donuts got dark too fast. Some of the thicker pieces didn't get cooked in the middle because of it. Going to Bed Bath and Beyond for a replacement soon!)
My husband said it best. He bit into a doughnut and said "These taste marvelous"! And that made all the effort worth it!
 |
| Photo Credit: CK Worley |
2 large eggs
2/3 cup sugar
2/3 cup sour cream
3 tablespoons unsalted butter, melted and cooled
2 1/4 cups all - purpose flour
1 teaspoon vanilla plus 4 drops of Lavender essential oil
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Vegetable oil or vegetable shortening
Vanilla Glaze:
1/3 cup milk
1 tablespoon unsalted butter
1 teaspoon vanilla plus 6 drops of Lavender essential oil.
2 cups confectioners' sugar
Directions
In a large bowl with an electric mixture beat large eggs, with cup sugar until the mixture is thick and light. Add sour cream, butter, vanilla, Lavender oil and combine the mixture well.
 |
| Photo Credit: CK Worley |
In a bowl sift together flour, double-acting baking powder, salt and add the mixture to the sour-cream mixture, 1 cup at a time, stirring after each addition until the dough is just combined. With a wooden spoon stir in more flour, 1/4 cup at a time, until the dough begins to leave the sides of the bowl. (The dough will be sticky.)
Turn the dough out onto a surface sprinkled generously with flour, dust it with more flour, and roll or pat it out 1/3 - inch thick. Let the dough rest for 15 minutes.
 |
| Photo Credit: CK Worley |
With a 2 1/2- inch cutter dipped in flour cut out rounds. With a 1-inch cutter dipped in flour cut out the centers from the rounds, reserving them, and cut 1-inch rounds, reserving them, from the scraps. (The doughnuts will be tough if the dough is rolled again.) I used a wine glass and a shot glass which worked out pretty well.
 |
| Photo Credit: CK Worley |
Vanilla Glaze:
In the top of a double boiler set over simmering water combine milk, butter, vanilla, Lavender oil and heat the mixture until the butter is melted. Add gradually sugar, beating, and beat the glaze until it is smooth.
Remember to look for "Essential Oil Supplement" on your essential oil bottle. If this does not appear than do not take it internally. It's been adulterated in some way or is lavender FRAGRANCE not a REAL essential oil. I used 6 drops but if you are not used to Lavender use 3 instead.
 |
| Photo Credit: CK Worley |
I took the donuts off the cooling racks and switched the paper towels from the top to the bottom. That way, the towel caught the glaze drippings making clean up easier.
(Notes: I tried to use food coloring to make the doughnuts have a lavender color but because of the egg yolk the dough ended up looking kind of grey. Won't do that again. Also, I won't make these again until I have a thermometer that works. The oil was too hot so the donuts got dark too fast. Some of the thicker pieces didn't get cooked in the middle because of it. Going to Bed Bath and Beyond for a replacement soon!)
My husband said it best. He bit into a doughnut and said "These taste marvelous"! And that made all the effort worth it!
