I know spring is on its way when the daffodils and redbud trees start to flower. Did you know you can eat redbud flowers? AND they are high in vitamin C? It’s their high concentration of ascorbic acid that gives the fresh buds a tart but slightly sweet flavor.
Forage them off the branches and add to salads to quickly brighten the color and flavor. OR you can make these tasty beautiful redbud glazed donuts.
You will need to make a redbud ‘tea’ the night before. It’s super simple, just add 1/2 cup of very well rinsed redbud flowers to a heat proof glass jar. Pour 1/2 cup of boiling water over the flowers, put a lid on jar, and set on counter until it’s room temperature. Once it’s at room temperature, put in the refrigerator over night. The next morning, strain the flowers from the water and put the ‘tea’ back in your glass jar to reserve for the redbud glaze.
Making the donuts couldn’t be simpler. I’m not much of a baker, but I do love a good donut. I decided to use 2 puffed pastry sheets from the freezer to make these super easy. Just thaw your dough, then use two different sized circle cutters to make a donut shape. I fried them in 1/2 inch of avocado oil.
Because I didn’t want to use up too much of my oil, I used my smallest diameter sauce pan to heat up the oil and made the donuts one at a time. They fry up super fast, about 30 seconds to one minute per side.
When I made the redbud glaze I was a little disappointed that the glaze wasn’t pink like the color it was after steeping it overnight. But it’s super tasty and I know you’ll love it, even if it isn’t pink, hahaha. To bring out the tartness of the redbud flowers, I added a smidgen of lemon extract to the glaze as well. You really don’t want to add too much, just a couple drops. You could also use some fresh lemon juice, but this will also thin out your glaze a bit more and you may need to add a little more powdered sugar to make up for the extra liquid. The concentrated lemon extract added exactly what I wanted without thinning it out too much.