Rose, Lemon & Pistachio Baked Donuts

Servings 12


For the donuts

  • 30 g Chopped pistachios
  • 30 g Vegetable oil
  • 175 ml Milk cow's or plant milk
  • 2 Eggs
  • 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

For decoration

  • Chopped pistachios optional
  • Edible rose petals optional


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and greased two donut tins with butter

  2. Mix together the milk, oil, vanilla extract, rose water, eggs and lemon zest in a bowl with a whisk

  3. Add the self raising flour and chopped pistachios, and fold them in

  4. 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

  5. Bake them for 12 minutes, then remove them from the tin and leave to cool

  6. Make the glaze by mixing together the icing sugar, water, lemon juice and rose water until smooth

  7. 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

  8. Add chopped pistachios and edible rose petals as decoration