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Rose, Lemon & Pistachio Baked Donuts

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


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 ½ tbsp Water
  • 1 tsp Rose water
  • 3 tsp Lemon juice

For decoration

  • 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