Name: Rose, Lemon & Pistachio Baked Donuts
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: Butter (for greasing the tin); 175 g Caster sugar; 30 ml Vegetable oil; 175 ml Milk (cow's or plant milk); 2 Eggs (large); 1 tsp Vanilla extract; 1 Lemons (zest only); 1 tsp Rose water; 30 g Chopped pistachios; 225 g Self raising flour; 250 g Icing sugar; 2 1/2 tbsp Water; 1 tsp Rose water; 3 tsp Lemon juice; Chopped pistachios (optional); Edible rose petals (optional)

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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! They are 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.

Ingredient Tips & Equipment Information

Make sure your ingredients, particularly the eggs, are at room temperature before you start baking.
You can use a different type of oil besides vegetable oil. I'd recommend one that doesn't have a strong flavour, canola and sunflower oil would both work well.
A little rose water goes a long way, so I don't recommend adding more than the recipe states.
I got the edible rose petals from Waitrose to decorate the donuts, you can also easily get edible rose petals online from places like Amazon.
You will need a 12 hole donut pan (or two 6 hole donut pans) to make this recipe. Check the recommend equipment section for a link to the one I use.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Rose, Lemon & Pistachio Baked Donuts

Start by mixing together the caster sugar, milk, oil, vanilla extract, rose water, eggs and lemon zest. Then add the self raising flour and chopped pistachios and whisk in.

Put the batter into a piping bag or a jug to make it a bit neater to dispense into the trays. Bake the donuts for 12 minutes, then remove them from the tin and leave them to cool.

Make the glaze by mixing together the icing sugar, water, lemon juice and rose water. Dip each donut into the bowl of glaze, and spoon more on top if needed. Set the donuts onto a rack with a tray underneath to catch any drips of glaze. Decorate with more chopped pistachios and edible rose petals.

Do you need a donut tin to make this recipe?

The simple answer is yes! I highly recommend investing in a donut tin* (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 website that you’ll be able to make with them!

How long do baked donuts last for and can they be frozen?

Although baked donuts will last for a few days if stored in an airtight continer in a cool place, they are best the day they're made. You can freeze the donuts without any of the decoration. Wrap them up well, with a small square of baking paper between each donut, and freeze for up to 3 months.

Can you make the donuts with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Can the donuts be made gluten or dairy free?

Yes, to make these donuts gluten free, replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 2 teaspoons baking powder. You may also like to add ¼ tsp Xanthan Gum for better texture. They can easily be made dairy free by using a plant based milk. Make sure to also grease the tin with dairy free butter.

How do you remove the donuts from the tin?

I use a spoon to gently loosen them around the edges and prise them out of the tin. If you are using a non stick tin and you have greased it well with butter, then they should just pop out with ease.

Do you need an electric mixer to make this recipe?

No, I actually never use an electric mixer to make this recipe as it's so quick and easy to do by hand. The dry ingredients and wet ingredients can be quickly combined with a hand whisk, and it is better to do it this way to avoid over mixing. If you are using an electric mixer, keep it on a low speed and only mix for a short time.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

Recommended equipment & ingredients*

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