Ingredients for Donut Batter (*makes 6 donuts)

• 1/3 cup buttermilk*
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• pinch of salt
• 1 egg (lightly beaten)
• 1 tablespoon canola oil
• 2 teaspoons lemon juice
• 3 tablespoons maple syrup
• Tools: Donut Pan

(if you don’t have buttermilk, add 1 teaspoon of lemon juice to regular milk and let it sit at room temperature for 10 minutes prior to mixing into the dry ingredients)

Ingredients for Hibiscus Glaze

• 3 Tadin Organic Hibiscus Tea Bags
• 1/4 cup water
• ¾ cup powdered sugar (optional: use monkfruit powdered sugar as alternative)
• optional: fresh edible flowers or dried edible flowers

Instructions:

1. Pre-heat the oven to 400° F. Add all dry ingredients (flour, baking powder, baking soda, salt) to large bowl and whisk to combine.
2. Make a hole in center of dry ingredients and pour in buttermilk, lightly beaten egg, canola oil, lemon juice and maple syrup. Using a spatula, gently fold everything together until just combined.
3. Using a pastry bag or a spoon, fill the well of the donut pan until ¾ full (do not overfill).
4. Bake for 8-10 min or until golden brown, turn on a wire rack to cool completely.
5. Once donuts have cooled, add powdered sugar to shallow bowl and whisk to break into a fine powder. Slowly whisk in cooled Tadin Organic Hibiscus tea, 1 tablespoon at a time. Whisk until the glaze is smooth and slightly thick.
6. Dip donuts into the glaze and enjoy as is.

Note: Top with fresh edible flowers or dried edible flowers!