Preheat the oven to 350 F.

Grease the baked donut pan and set aside.

Prepare lilac blossoms by washing them (if nessisary) and carefully remove the individual flowers from the green stems. Try to remove all the green parts, leaving only the soft fragrant flowers themselves.

Whisk together dry ingredients including flour, sugar, baking powder and salt.

Add in egg, milk, butter, vanilla extract and lilac blossoms. Stir to incorporate, but avoid over mixing.

Either carefully spoon the batter into the donut pan, or put the batter into a ziploc bag and cut the corner off to use it as a piping bag to fill the donut cavities. Fill them about 3/4 full, and you should have exactly enough batter for 6 donuts in a standard donut pan.

Place the pan in the oven and bake for 8 to 10 minutes.

Remove from the oven and allow to cool in the pan before removing the donuts to a wire rack to cool completely.

While the donuts cool, make the glaze.

In a medium bowl whisk together the powdered sugar, vanilla extract and salt.

Add 1 tablespoon of milk, and whisk to combine. Adjust the consistency of the glaze by adding more milk, a few drops at a time, until you reach the desired consistency. Feel free to add food coloring if you wish.

Once the donuts are completely cool, dip them into the glaze. Return to the wire rack and sprinkle with lilac flowers, pressing lightly if nessisary to ensure the edible flowers stick. Allow the glaze to set for about 5-10 minutes before stacking or serving.

Baked donuts are best the day they're made, so enjoy these edible flower donuts with family or friends within 24 hours for best results.