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Lemon Lavender Donuts with Vanilla Bean Sugar

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Lemon Lavender Donuts with Vanilla Bean Sugar. These little sugared donuts are warm and sweet donuts with a soft and fluffy inside, lots of lemon lavender flavor, and a crunchy and crisp coating of Vanilla Bean Sugar on the outside! They are the perfect thing to make for a Mother’s Day Brunch, or just about any Spring occasion!


Units Scale

For the Donuts:

1 cup whole milk ricotta

2 large eggs

3 Tbsp. white sugar

zest from 1 lemon

2 tsp. vanilla extract

1 1/4 cup all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

For the Sugar:

3/4 cups white sugar

1 Tbsp. dried culinary lavender

zest from 1 lemon

1 vanilla bean pod, use only seeds


1. To make the dough, in a medium-sized bowl, whisk together the ricotta, eggs, sugar, lemon zest, and vanilla extract. Add in the flour, baking powder, and salt. Stir that together until combined. Cover with plastic wrap and let it sit in the fridge while making the sugar.

2. To make the sugar, mix together the sugar, lavender, lemon zest, and vanilla bean seeds until fragrant. Set aside.

3. Heat oil in a large dutch oven over medium to medium-high heat until it reaches 350 degrees F. Line a baking sheet with paper towels.

4. Once the oil reaches 350 degrees F, scoop the batter using a small ice cream scoop and gently lower the balls into the oil. Make sure that the pot isn’t overcrowded. Fry them for about 4-5 minutes or until golden brown and puffed, flipping them over every so often. Remove the donuts with a slotted spoon and place them onto the baking sheet lined with paper towels. Right away, toss the donuts in the sugar until coated. Repeat with the remaining dough. Serve immediately.

  • Prep Time: 10 mins.
  • Cook Time: 20 mins.
  • Category: Breakfast, Dessert
  • Method: Deep Fry
  • Cuisine: American


  • Serving Size: 1 donut
  • Calories: 105