Recipes
Recipes

Lemon & rose doughnuts

Joudie Kalla's delicious floral treats are perfect for Eid

Joudie Kalla's delicious floral treats are perfect for Eid

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(11 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 24

Cooking Time

Price: 15p per serving

Nutritional Information

Each 53g serving contains

Energy
781kj
187kcal
9%
Fat
5.4g
Med
8%
Saturates
3.2g
Med
16%
Sugars
21.4g
High
24%
Salt
0.20g
Low
3%
of your reference intake.
Typical energy values per 100g:
1473kj/352kcal

Ingredients

2 eggs, beaten

180g Greek yogurt

1tbsp vanilla bean paste

115g unsalted butter, melted, plus extra for greasing

1tsp lemon zest

320g plain flour

250g golden caster sugar

1tsp baking powder

1tsp bicarbonate of soda

250g icing sugar

1tbsp rosewater

Juice 1 lemon

Handful edible dried rose petals

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
In a large bowl, stir together the eggs, yogurt, vanilla, melted butter and lemon zest. Sift in the dry ingredients and mix well until smooth.
3
Lightly grease a doughnut or muffin tin with some melted butter. One-third fill each hole with batter and bake for about 12 mins until risen and slightly browned.
4
Remove from the oven and leave to cool. Repeat until you have baked about 24 doughnuts.
5
To make the icing, mix the sugar with the rosewater and lemon juice in a bowl until it is a thick white paste, thinning with a little water if needed.
6
Dip the doughnuts into the icing or drizzle it over the them, then immediately scatter the rose petals so that they stick to the icing.
7
These doughnuts will keep for 2 days in an airtight container.

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