Rose, Lemon & Pistachio Baked Donuts

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Rose, Lemon & Pistachio Baked Donuts
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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!

Step by step…

 

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.

Rose, Lemon & Pistachio Baked Donuts

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.

Do I need a donut pan to make this recipe?

The simple answer is yes! I highly recommend investing in a donut pan* (or two!), they are not expensive and they’re easy to obtain from Amazon, plus there are so many yummy baked donut recipes on my blog that you’ll be able to make with them!

Recommended equipment & ingredients*

Donut tin Mixing bowls Cooling rack
Kitchen scales Zester Citrus juicer
Rose extract Edible rose petals

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

Rose, Lemon & Pistachio Baked Donuts
5 from 5 votes
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Rose, Lemon & Pistachio Baked Donuts

Rose, lemon and pistachio baked donuts with a lemon glaze

Course Dessert
Cuisine European
Keyword Donut
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 12
Author thebakingexplorer

Ingredients

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

For decoration

  • Chopped pistachios optional
  • Edible rose petals optional

Instructions

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

  2. Mix together the caster sugar, 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 (I use a spoon to prise them out) and leave to cool

  6. 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

  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 while the glaze is till wet so they stick

If you like this, check out more of my Donut recipes!

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*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

30 comments / Add your comment below

  6. Kat- Your donuts remind me of a wreath cookie I wanted to make over the holidays and never did. Very attractive and romantic – always when rose petals are used 🙂

    Reply

    1. Thank you so much Angela! I was a bit worried after I checked the photos that it was all too white against white, but I think they turned out ok!

      Reply

  9. Oh these look far too pretty to eat! I never thought of flavouring our doughnuts as we usually serve them with toppings. They also never stay around long enough to ice but I’m thinking I should make the effort with these now! Thanks so much for linking and sharing at Fiesta Friday.

    Reply

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