I’ve been thinking about combining rose and lemon in a baked donut for almost a year now, and finally I’m sharing this recipe with the wonderful addition of pistachios too. These Rose, Lemon & Pistachio Baked Donuts are filled with green nuggets of pistachio, and drenched in a sugary rose and lemon glaze. I hadn’t actually heard of a Persian Love Cake until I made these donuts, but it also uses these same three flavours. After tasting the donuts I completely understand where it gets it’s name, as I am in love with this flavour combination! So with this in mind, I thought these Rose, Lemon & Pistachio Baked Donuts would be perfect for Valentine’s Day!
I started by mixing together the caster sugar, milk, oil, vanilla extract, rose water, eggs and lemon zest.
Then I added the self raising flour and chopped pistachios.
I usually put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too.
They baked for 12 minutes, then I left them to cool.
I made the glaze by mixing together the icing sugar, water, lemon juice and rose water.
I dipped each donut into the bowl of glaze, I spooned more on top if it needed it, then set the donuts onto a rack. The glaze will drip off, so I put a baking tray underneath to catch it. I then added chopped pistachios and edible rose petals as decoration.
To put into words what these Rose, Lemon & Pistachio Baked Donuts taste like I would describe them as dreamy, light and refreshing. The citrus zing from the lemon is absolutely tantalising, the pistachios are nutty and creamy, and the rose lingers perfectly with just the right amount of perfume. Is anyone else weak at the knees right now?!
It’s nice to come across a different flavour than the typical chocolate or vanilla for example. I don’t feel like I experiment with flavour enough, but if all my experiments turn out like these Rose, Lemon & Pistachio Baked Donuts then I would be happy to experiment more often! The most important thing with trying out flavours you’ve not made before is taste as you go. I taste a little bit of my batter and icing as I make them to see if I need to add more of a certain flavour.
I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, Bake of the Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by The Not So Creative Cook and Life Diet Health.
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Rose, Lemon & Pistachio Baked Donuts
For the donuts
- 30 g Chopped pistachios
- 175 g Caster sugar
- 30 ml Vegetable oil
- 175 ml Milk either cow's or plant milk will work
- 2 Eggs large
- 1 tsp Vanilla extract
- 1 tsp Rose water
- 225 g Self raising flour
- 1 Lemons zest only
- Butter for greasing
For the glaze
- 250 g Icing sugar
- 2 1/2 tbsp Water
- 1 tsp Rose water
- 3 tsp Lemon juice
- Chopped pistachios optional
- Edible rose petals optional
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two donut tins with butter
Mix together the caster sugar, milk, oil, vanilla extract, rose water, eggs and lemon zest in a bowl with a whisk
Add the self raising flour and chopped pistachios, and fold them in
Divide the batter between the trays. You can put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too
Bake them for 12 minutes, then remove them from the tin (I use a spoon to prise them out) and leave to cool
Make the glaze by mixing together the icing sugar, water, lemon juice and rose water until smooth. Add the water bit by bit as you may not need it all, you don't want the glaze to be too runny
Dip each donut into the bowl of glaze, spoon more on top if needed, then set the donuts onto a rack. The glaze will drip off, so put a baking tray underneath to catch it
Add chopped pistachios and edible rose petals as decoration while the glaze is till wet so they stick
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