Ingredients
1 large egg white
Pesticide-free edible flowers, such as rose petals, violas, pansies, and princess flowers
Superfine sugar, for sprinkling
1 stick unsalted butter, softened, plus more for pans
1/2 cup granulated sugar
1/4 cup packed light-brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt (we use Diamond Crystal)
2 large eggs, room temperature
1 teaspoon finely grated orange zest
1/2 teaspoon pure almond extract
2 1/2 cups unbleached all-purpose flour
1 cup whole milk, room temperature
1 pound confectioners' sugar (4 cups), sifted
1 to 2 teaspoons orange-blossom water
Preparation
Flowers: Whisk egg white with 1 teaspoon water in a small bowl. Working with one flower at a time, holding it with tweezers or in your fingers and using a small paintbrush, brush egg wash over surface of petals. Sprinkle evenly with superfine sugar. Transfer to a wire rack set over a baking sheet, sugared-sides up. Let stand at room temperature 12 hours.
Doughnuts: Preheat oven to 425°F. Lightly brush two standard 6-mold doughnut pans with butter. Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and fluffy, about 3 minutes. Add eggs, orange zest, and almond extract; beat on medium speed to combine, scraping down sides of bowl as needed. Reduce speed to low; add flour in two batches, alternating with milk. Beat just until combined.
Transfer batter to a piping bag or resealable plastic bag with a 1/2-inch hole snipped in one corner. Pipe mixture into prepared pans, dividing evenly. Bang pans several times on counter to release air bubbles. Bake until doughnut tops spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack and let cool completely.
Glaze: In a bowl, whisk together confectioners’ sugar, orange-blossom water, and 1/4 cup water until glaze is thick and smooth and has the consistency of honey, adding more water as needed. Dip top of each doughnut in glaze (each should be halfway submerged), rotating to evenly coat. Transfer to wire rack, glaze-sides up. Top with sugared flowers while still wet; let dry completely.
