Celebrate spring with baked lemon donuts dipped in a lavender-infused white chocolate ganache!
If there is one thing I’m addicted to, it’s chocolate. White chocolate, dark chocolate, and everything in between.
When I was in Utah this fall for the Better Blog Retreat, we had the opportunity to sample chocolate from a Lindt Master Chocolatier. It was heaven. Like, if blogging doesn’t work out, I know what career path to take.
Each chocolate was better than the last. I started right then and there dreaming up chocolate recipes and flavor pairings. And just a few months later, here we are, with a lavender infused white chocolate ganache made with a Lindt CLASSIC RECIPE White Chocolate bar.
Below the ganache sits a lemon donut. It’s springtime in a glorious baked ring.
Oh yeah, did I mention it’s baked? So you can have double the donuts.
The Lindt CLASSIC RECIPE White Chocolate bar is some of the best white chocolate I’ve ever had. One way to tell a chocolate’s quality is by melting it. So often with white chocolate, it gets thick and seizes easily. But with the Lindt chocolate, it melts into beautiful, thin ribbons that are perfect to dip donuts in.
These donuts would be ideal for Easter morning. The colors are bright and vibrant, with flavors to match. Though don’t let Easter be an excuse to make these babies– they’re be good any day of the week 🙂
- 1½ cups all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg, room temperature
- ¼ cup milk
- ¼ cup vegetable oil
- ¼ cup yogurt
- 1 teaspoon vanilla extract
- zest from 1 lemon
- 7 ounces Lindt CLASSIC RECIPE White Chocolate, chopped
- 1 tablespoon dried lavender buds
- Preheat oven to 350°F. Grease a standard sized donut pan and set aside.
- In a medium bowl, combine flour, brown sugar, baking powder, and salt. In a separate bowl, combine egg, milk, vegetable oil, yogurt, vanilla extract, and lemon. Carefully pour the wet ingredients into the dry, mixing until just combined. Mixture will be thick.
- Spoon batter into a large ziplock bag and cut a ½ inch hole in one corner, creating a makeshift piping bag. Pipe the dough into the donut molds, filling ¾ of the way to the top of the molds. Bake for 12 minutes.
- Allow donuts to cool before frosting.
- To make the lavender white chocolate, create a double boiler using a small bowl and small saucepan. Heat the white chocolate and lavender buds until melted. Dip each donut into the chocolate, then sprinkle with more dried lavender. Once chocolate hardens, serve!