Lemonrosedonuts

Lemon & rose doughnuts

Joudie Kalla's delicious floral treats are perfect for Eid

, 01 June 2018

(11 votes)

Lemon & rose doughnuts

  • Cook: 45 Mins
    plus cooling

  • Serves: 24

  • Price: 15p per serving

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Nutritional Info
Each 53g serving contains

  • Energy

    781KJ

    187KCAL

    9%

  • Fat

    5.4g

    med

    8%

  • Saturates

    3.2g

    high

    16%

  • Sugars

    21.4g

    high

    24%

  • Salt

    0.20g

    med

    3%
of your reference intake.
Typical energy values per 100g: 1473kJ/352kcal.
Ingredients
  • FOR THE DOUGHNUTS
  • 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
  • FOR THE ICING
  • 250g icing sugar
  • 1tbsp rosewater
  • Juice 1 lemon
  • Handful edible dried rose petals
Method

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • 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.

  • 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.

  • Remove from the oven and leave to cool. Repeat until you have baked about 24 doughnuts.

  • 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.

  • 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.

  • These doughnuts will keep for 2 days in an airtight container.