Rosemary Lavender Buttermily Donuts With Lavender Sugar

(Recipe Adapted from Canille at Vanille Blogspot)


2 cups all purpose white flour
¼ cup almond flour
2 teaspoons baking powder
1 teaspoon baking powder
1 tablespoon fresh rosemary, chopped fine
1 tablespoon fresh lavender, chopped fine
2 teaspoons sea salt
½ cup whole milk, room temperature
½ cup plain white Greek yogurt
1 cup sugar
2 eggs
1 teaspoon vanilla extract
½ cup butter, melted
Canola oil for frying

Lavender Rosemary Sugar for Dusting…


1 cup sugar, white
1 tablespoon fresh rosemary, chopped fine
1 tablespoon fresh lavender flowers, chopped fine


In a large bowl mix together the flour, almond flour, baking powder, baking soda, rosemary/lavender, and salt.

In a separate bowl, whisk the milk, yogurt, vanilla, sugar, eggs and melted butter. Add this mixture to the dry ingredients and fold until it comes together. Don’t worry if it’s lumpy.

Dust your work surface with a bit of flour and dump the dough on it. Knead lightly until it comes together. Dust the top lightly with flour and roll to ½" thick. Using a doughnut cutter or two round cookie cutters, cut out the doughnuts and place them on a sheet pan with a silicon mat or parchment and dusted with some flour.

To fry the doughnuts, fill a pan up to 2" of canola oil. Heat the oil until it reaches 375ËšF. Do not over-crowd the pan with doughnuts. Fry about 5 at a time (depending on the size of the pan). They will sink to the bottom but then float to the top. Turn them over and let them cook for an additional 2 minutes or so.

Drain them on paper towels and while hot, coat them with the lavender-rosemary sugar.