Candied Flower Donuts Food

CANDIED FLOWER DONUTS

Steps:

• To prepare the edible flowers, apply sugar & egg white mixture gently on the edible flowers using a small brush.
• Sprinkle sugar over the flowers.
• Bake at 170F for 1 hour.
• To make donuts, whisk, egg, milk, vanilla, and sugar.
• Add flour.
• Zest in some lemon, add poppy seeds and mix with a spatula.
• Add melted butter, mix well.
• Pipe the donut batter into donut molds.
• Bake 350F for 15mins.
• To make donut icing, stir powdered sugar and lemon juice together.
• Dip the baked and cooled donuts, one by one, face down into the icing.
• Immediately place the candied edible flowers on top of the icing in any arrangement you wish.

CANDIED LEMON ZEST FOR FRENCH DOUGHNUTS

Steps:

• Using a zester, make 2-inch-long zest strips. Place zest in a small saucepan, cover with water, and bring to a boil. Cook 5 minutes, and drain in a fine sieve. Set zest aside.
• Combine sugar, corn syrup, and 1 1/2 cups water in a small saucepan; bring to a boil. Add zest; reduce heat to a simmer. Cook until translucent and tender, about 20 minutes. Remove from heat; let cool in liquid. Store, refrigerated, in an airtight container up to 1 week. Drain before using.

CANDIED FLOWERS

Steps:

• Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker.
• Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush.
• When thoroughly coated, sprinkle with fine sugar and place on the wire rack to dry. Flowers are completely dry when stiff and brittle to the touch.
• They should be free of moisture. This could take 12 to 36 hours, depending on humidity. To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.
• Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.