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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
Calories 242kcal
Author thebakingexplorer


For the donuts

  • 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

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 whisk them in
  • Divide the batter between the trays. You can put the batter into a piping bag or a jug 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
  • Store leftover in an airtight container and eat within 3 days


  • 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.


Calories: 242kcal | Carbohydrates: 51g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 17mg | Potassium: 91mg | Fiber: 1g | Sugar: 36g | Vitamin A: 76IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg