Adapted from Gourmantineblog.com
Prep time: 10 mins Cook time: 8 mins Total time: 18 mins
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 baking powder
1/2 teaspoon ground culinary lavender
1 teaspoon chopped rosemary
2 tablespoons brown sugar
pinch of salt
1/4 cup milk
4 tablespoons melted butter, plus extra for greasing tins
4 tablespoons Greek yogurt
White chocolate glaze
100 g/7 oz white chocolate
1 tablespoon butter
Preheat the oven to 180C/375F.
Grease mini doughnut tins and set aside.
Mix all the dry ingredients.
Whisk together all the wet ingredients.
Gently stir in the wet ingredients into the dry ones, till all combined.
Transfer the dough to piping bag or a simple bag with a corner cut and fill the doughnut moulds halfway through.
Bake the doughnuts for 9 minutes.
Turn onto a rack and let them cool completely.
For the glaze, melt the chocolate over the double boiler, take of the heat and stir in the butter.
Dip the doughnuts in the chocolate glaze and either serve immediately or allow for the icing to set.