Ingredients
- Basic Berliner dough
- Vegetable oil, for frying
- Lavender Glaze
- Apricot Jam
How to Make It
- Prepare the Berliner dough as directed.
- Heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer until the oil reaches 350°F. Prepare two baking sheets: one lined with paper towels, and the other dusted with flour.
- Using a floured biscuit or doughnut cutter, cut the dough into 2½- to 3-inch tubular rounds and put them on the flour-dusted baking sheet (see more information on rolling and cutting).
- Fry the doughnuts in batches, taking care not to crowd the pot, until golden brown all over, 1 to 2 minutes per side. Drain on the paper-towel-lined baking sheet.
- While the doughnuts are still warm, dip them one at a time in the lavender glaze, flipping once so that the entire doughnut is coated in glaze. Put them on a wire rack to set.
- Once dry, serve them immediately alongside a dish of the apricot jam for spreading and dipping.
