Those bright yellow faces peeking through pavements, hedgerows, and meadows like nature’s confetti. Often overlooked, they’re actually one of our most magical, generous plants. Incredibly resilient, dandelions will grow just about anywhere — even through cracks in concrete — and every part of them is edible. The roots, leaves, and petals are all rich in nutrients, offering a treasure trove of vitamins and minerals. Plus, they’re easy to identify, making them a perfect starting point for gentle foraging.

There’s something truly grounding about heading outside and gathering your own wild ingredients. But as always, when foraging — whether for dandelions or any other plant — take only what you need, and leave plenty for the bees, bugs, and birds who rely on them too. It’s all about sharing the abundance with care.

Homemade doughnuts are a little labour of love — they take time, attention, and a bit of mess — but oh, they’re worth every second. Soft, fluffy, golden, and warm, they’re the kind of treat that makes you pause and close your eyes with the first bite.

That said, life is busy. If you’re more in the mood for decorating than deep-frying, feel absolutely free to use shop-bought doughnuts and simply dress them up with your dandelion honey icing and a scattering of petals. There’s no judgement here — just joy in celebrating seasonal flavour.

But if you’re ready to dive into the delicious process of making them from scratch, the recipe below will guide you gently through it. If you happen to have a doughnut-making machine, that will make things even easier — but hand-rolled works beautifully too.

You’ll need some dandelion honey for the icing — a simple, floral syrup made by simmering dandelion petals with lemon and sugar. You can find that recipe in my previous blog post. It’s wonderfully versatile and keeps well, too.

(makes around 12 doughnuts)

• 200g strong white bread flour, plus extra for dusting
• A pinch of salt
• 15g caster sugar
• 7g fast-action dried yeast
• 50g butter
• 100ml milk
• 1 tsp vanilla extract
• 1 egg, beaten
• Sunflower (or other neutral) oil, for frying

1. Mix the dry ingredients: In a large bowl, sift the flour and add the salt, sugar, and yeast.
2. Warm the wet ingredients: In a small pan, gently heat the butter, milk, and vanilla until the butter is just melted and the mixture is warm to the touch (not hot — you should be able to dip a finger in comfortably). Stir in the beaten egg.
3. Form the dough: Make a well in the flour and slowly pour in the warm mixture, stirring to create a soft dough. Tip it onto a floured surface and knead for 10 minutes until smooth and springy. Add a little flour if it’s too sticky.
4. Let it rise: Place the dough in a lightly oiled bowl, cover with greased cling film or a damp tea towel, and leave in a warm place for 1½ hours (or overnight) until doubled in size.
5. Shape and prove: Knock back the dough, knead gently, and divide into 12 equal balls. Space them out on a lined tray, cover again, and leave to rise for another 45 minutes.
6. Cut and fry: Flatten the dough balls slightly (about 3cm thick). Use a greased cutter (or even a child’s playdough cutter!) to remove the centres. Heat oil in a large pan to 180–190°C. Test the temperature by dropping in a small piece of dough — if it sizzles and floats, it’s ready. Fry a few doughnuts at a time for 30 seconds each side, until golden brown.
7. Drain and cool: Remove with a slotted spoon and let them rest on kitchen paper.

Mix together:

• 3 tablespoons of dandelion honey
• 200g icing sugar
• A splash of warm water

Stir until smooth. If too runny, add more icing sugar; if too thick, more honey or water. For a sunnier hue, a drop of natural food colouring can brighten things up.

Once your doughnuts are cool, drizzle generously with the dandelion glaze and sprinkle with fresh petals for a wild, edible flourish.

This base doughnut recipe is endlessly adaptable. Last year I made elderflower doughnuts with a soft cream and jam centre — light, fragrant, and absolutely dreamy. I’ll be sharing that recipe soon.

For now, I hope these dandelion doughnuts bring a little sunshine to your day.

Happy foraging — and happy baking.