Yield: 12 Donuts
For the Donuts:
- 2 Cups Cake Flour
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1/4 Cup California COOC-certified Olive Oil
- 2 Large Eggs
- 3/4 Cup Granulated Sugar
- Zest of one Lemon
- 1 Vanilla Bean or 1 Teaspoon Vanilla Extract
- 1 Cup Buttermilk
For the Glaze
- 1/2 cup dried hibiscus flowers
- 2 cups water
- 1/2 cup heavy cream
- 1 cup powdered sugar
For the Donuts:
Preheat the oven to 350 degrees.
Spray two 6 cavity donut pans with non stick spray. Set aside.
In a mixing bowl whisk together the flour, baking powder and salt. Set aside
In a large bowl or a stand mixer fitted with the paddle attached combine the oil, eggs, sugar and lemon zest. Using a sharp knife split the vanilla bean lengthwise. Scrape out the paste and add it to the bowl. Mix on medium speed until combined. Lower the speed to low and begin adding the flour mixture a little at a time alternating with the buttermilk. Mix until just combined. Do not over mix.
Spoon the mixture into the donut pan or fill a pastry bag or plastic zipper bag with the batter and snip off one end (this method is a bit easier)
Bake for 12-15 minutes or until the tops of the donuts are slightly springy. Cool on a wire rack completely before glazing.
For the Glaze:
Combine the powdered sugar with 1 1/2 tablespoons of the hibiscus concentrate and 1 1/2 tablespoons of the hibiscus cream, and whisk until smooth. You may want to add a bit at a time, until the glaze reaches your desired consistency. When the glaze looks about right, dip the fully-cooled doughnuts in the glaze, sprinkle with a few additional hibiscus flowers, and enjoy immediately. Doughnuts will keep, but are best enjoyed within a few hours of baking.
Notes: For the glaze, you can opt to make only a hibiscus-infused cream or a hibiscus concentrate, or you can use a mixture of both. For a creamier glaze, use about 3 1/2 to 4 tablespoons cream and no concentrate; for a tart glaze, use 2 1/2 tablespoons or so of concentrate and no cream.
Recipes (adapted) by tworedbowls.com & Botticelli Foods/ Photo credit: Joanne-eatswellwithothers.com