Lemon & rose doughnuts
- 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
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.