lilac

The doughnuts...they are brioche...but done a little easier and in a little less time....and SO flipping light, airy and GOOD!!!

Strawberry Jelly and Vanilla Cream Brioche Doughnuts with Lilac Sugar.

sugar

vanilla bean (seeds removed)

milk

active dry yeast

butter (softened/lightly melted)

all purpose flour

salt

strawberries (diced)

coconut sugar

lemon juice

vanilla bean (seeds removed (or 2 vanilla))

heavy whipping cream

flaky sea salt

In a bowl, combine the sugar with the lilacs and vanilla bean seeds. Pour the sugar into a glass jar and store at room temperature for up to 2 weeks. The longer it sits, the more flavor the sugar will have.

Lilac Sugar

In a large mixing bowl (I like to use my stand mixer), combine the warm milk with the yeast and sugar. Allow the mixture to sit 5-10 mins or until the mix is foamy and smells like bread.

To the bowl, add the butter and egg, mix a little to combine and then add 3 cups flour and the salt. Knead the dough using a dough hook or your hands until the dough comes together and is smooth, about 3 minutes with a mixer and 5-10 by hand. If the dough seems too sticky, add the remaining 1/2 cup flour. The dough should come together, but be slightly sticky to touch. Grease a large bowl and place the dough ball inside. Cover the bowl and let rise in a warm place while you work on the jelly, but at least 15 minutes.

To make the jelly, combine the strawberries, sugar, lemon juice and vanilla in a small sauce pot. Bring the mixture to a boil and then cook over high heat, mashing the strawberries as they cook down until the jelly is thick, about 5 minutes. Remove from the heat and allow to cool completely before mixing with the cream.

To fry the doughnuts, line 2 baking sheets with parchment. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 1 1/2-inch-diameter rounds. Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap while the oil heats.

In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. When done, transfer to a wire rack to cool. Make sure to return the oil to 350 degrees F. between batches. Let the doughnuts cool completely before filling.

To make the cream, add the heavy whipping cream to a large mixing bowl. Using an electric mixer, whip the cream until stiff peaks form. Stir in the powdered sugar and vanilla. Add the cold jelly and gently fold it into the cream to create swirls.

Spoon the jelly and cream into a pastry bag fitted with a tip or just use a ziplock bag with the corner snipped off. Pierce the base of each cooled doughnut with piping tube and pipe a little filling into each doughnut. Generously sprinkle each doughnut with lilac sugar. Serve with cold milk. Enjoy!

Doughnuts

How to make Lilac Sugar for baking! Make the best out of lilac season with this easy lilac sugar. Use it in baking to add a heavenly citrus-floral aroma, swap it for sugar to sweeten your tea, or turn it into a luxurious body scrub!I’ve included rough proportions here, but you can really use as much sugar and lilacs as you’d like. Use in baking, as in this Vegan Lilac Lemon Cake, in tea, or mix with coconut oil for a body scrub.

How to Make Lilac Sugar

(190 grams) organic cane sugar or granulated sugar

lilac blossoms

glass jar

Shake your bunches of lilacs to make sure there aren’t any small bugs hiding in there (I found a neon green bug in mine. It was actually kind of cool but of course, you don’t want those in your sugar).

Delicately remove individual lilac blossoms from the stems. This take a few minutes but is very therapeutic. Play some calming music or turn on your favorite podcast.

Fill your jar with about 1/4 of the sugar. Then add a large handful of lilac blossoms. Repeat in layers with the sugar and lilac blossoms.

Seal the jar and shake it up to help evenly disperse the lilacs. Store the jar a cool, dry, dark place away from light and humidity, for at least 2 days, or up to 1 week. Make sure you shake the jar at least once a day to help evenly distribute the lilacs amongst the sugar.

The sugar will get a little damp from the lilacs, so after a few hours or the next day, I like to dump the lilac sugar out on a parchment paper-lined tray or flat surface for an hour or so. That way the sugar dries up and loses the excess moisture. Return the lilac sugar to the jar and give it a shake.

After at least 2 days or (or up to a week), pluck or sift out out the flowers. You can use it in recipes, in tea, or as a body scrub!

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How to Make Lilac Sugar

Top 2 lilac recipes from across the web

The most viewed lilac recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Strawberry Jelly and Vanilla Cream ...

How to Make Lilac Sugar

The most viewed lilac recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine