Scrumptious Blueberry Doughnuts with a Lavender Twist

Makes about 20 doughnuts

Lavender Sugar
• 1 ½ cups sugar
• 2 tablespoons dried lavender

Place sugar and lavender into a plastic container and seal tightly. Shake to combine. Allow to infuse at least overnight, but preferably for about a week.

Blueberry and Vanilla Jam (adapted from Taste)
• 4 punnets blueberries
• 2 cups raw caster sugar
• ¼ cup gin (optional)
• Juice of half a lemon
• 1 vanilla bean, seeds scraped

Place blueberries, sugar, gin, lemon juice, vanilla seeds and bean into a saucepan over medium-high heat and bring to the boil. Use a large metal spoon to skim froth from the surface. Reduce the heat to medium-low and simmer, stirring often for 30-35 minutes. To test if the jam is ready, place a teaspoon of the ham onto a chilled saucer and place in the freezer for 1-2 minutes or until cooled to room temperature. If the surface of the jam wrinkles when you push it with your finger, it’s ready. Spoon hot jam into clean, sterilized jars and seal. Invert for 2 minutes and set aside to cool.

Jam Doughnut Drops (adapted from Home Beautiful)
• 2 cups self-raising flour
• ½ cup caster sugar
• 2 eggs
• ¾ cup milk
• 60g butter, melted
• 2 teaspoons vanilla extract
• Vegetable oil, for deep frying

Sift flour into a bowl and whisk in sugar. Whisk together eggs and milk, then add to the flour mixture with butter and vanilla. Whisk until smooth and set aside. Pour oil into a large saucepan or deep fryer until 6cm deep and place over medium heat. If using a saucepan, clip a candy thermometer to the side. When oil reaches 170°C (340°F) drop 3 separate tablespoons of batter into the oil and cook for 2 minutes, turning over once, until puffed and golden. Drain on paper towel. If the doughnuts are browning too quickly, adjust the temperature. Place lavender sugar into a shallow bowl and toss hot doughnuts in sugar to coat.

If your jam is not too chunky, like mine was, heat about ½ cup of jam until smooth and soft enough to pipe. Fit a small piping bag with a ½ cm plain tube and fill with jam. With the tip of a knife, make a small incision in each doughnut and pipe a little jam into the center of each. If jam is too chunky, spoon jam on top and serve warm.