Redbud Glazed Donuts

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.

Print Recipe
Redbud Glazed Donuts
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
Redbud 'Tea'
Redbud Glaze
Servings
Ingredients
Redbud 'Tea'
Redbud Glaze
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Redbud 'Tea'
  1. Place 1/2 cup of well rinsed redbud flowers in a heat proof glass jar (mason jars work well). Pour 1/2 cup of boiling water over flowers and place a lid on the jar. Let it come to room temperature and then put in the the refrigerator over night.
  2. In the morning, strain the liquid from the flowers using a sieve or colander. Pour back into glass jar and set aside. Left over liquid can be stored in the refrigerator. NOTE: Another way to use the tea is to heat the remaining in a small sauce pan and add a couple tablespoons of granulated sugar and heat until dissolved (adding more to taste). Use in cocktails in place of simple syrup. Another use for the simple syrup would be to pour over pancakes or waffles.
Redbud Glaze
  1. Put powdered sugar in a small bowl. Using a fork or small whisk, stir in 1 tablespoon of redbud tea from recipe above. Stir or whisk until well blended. Add lemon extract and mix well again. If glaze is too thick, add more redbud tea, 1/4 teaspoon at a time. Set aside.
To make the donuts
  1. Thaw pastry dough using the directions on the box. Unfold the dough and using a circle cookie cutter (or glass), cut out as many circles as you can. I got 9 per sheet. Then using a smaller circle, cut the hole out of the middle.
  2. Heat your oil in a very small circumference sauce pan so you don't need to use a lot of oil. If this isn't a worry of yours, place in a larger pan so you can make multiple donuts at once. You want 1/2 inch to 3/4 inch of oil in your pan.
  3. Use one of the holes to practice if your oil is hot enough. You want it to start sizzling right when you put your dough in, if not, the dough will absorb a lot of the oil instead of having the oil cook it. Once it is hot enough, carefully place your donuts into the oil. I did one at a time, and cooked for 30 seconds to 1 minute per side. I used tongs to flip the donut and to take them out of the oil. Let the donuts rest and drain on a paper towel while you finish the rest.
  4. Use a fork and whisk the glaze if it has hardened. Once its all smooth again you are ready to glaze your donuts. One at a time place one side of your donut in the glaze getting it completely coated. Place your donut on a cooling rack with some wax paper underneath to catch any drips. Quickly, while glaze is still wet, sprinkle flowers on half your donut. Repeat this process with remaining donuts.
Share this Recipe
 

4 thoughts on “Redbud Glazed Donuts

  1. This looks incredible, I can’t get over the gorgeous of the pictures, the flowers the color. Now off to hunt for the hunt for redbuds! There’s still some left around here! (: I cant wait to try this out!

    1. I’m so glad you like it. Redbud season is my favorite. They really brighten up mother nature. Hope you can still find some in your area. They are all gone here… That’s the fun thing about cooking with seasonal things. So fun to wait for them and anticipate each year. 🙂

I'd love to hear from you