It’s coming into Summer here in Australia which means berries are plentiful and cheap. I wanted to create a donut that was light and fruity and smelt like summer – so the raspberry and rosewater donut was born!
I made these donuts in my mini donut machine which I love using – it’s so easy to use and they take literally minutes to bake! It also means you don’t have to turn the oven on, which is a big plus for me when baking in my non-air conditioned apartment in summer.
Because the pan in my donut machine is non-stick, you don’t have to use oil which makes these donuts a lot lighter than their deep fried counterparts. Having said that, these are just as easy to bake in the oven using a donut pan, so don’t feel like you have to go out and buy a new contraption.
The donut component is based on my classic vanilla donut and flavoured with rosewater, which is one of my favourite flavours to work with when used properly (always use less than you think you need, otherwise desserts can end up tasting like potpourri).
The glaze is made with pureed fresh raspberries and a dash more rosewater, giving it a slightly sharp tang that contrasts perfectly with the sweet donuts.
- 115g butter, softened
- ¾ cups caster sugar
- 2 large eggs
- 1¼ cups plain flour
- ½ tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- 100ml milk
- 1 tsp vanilla extract
- ¼ teaspoon rose water
- 1 drop pink food colour
- ½ cup icing sugar
- 2 tbsp raspberry puree
- ½ tsp rosewater
- Edible rose petals (optional)
- Preheat oven to 160°C and grease your donut pan with flavourless oil OR turn on your donut maker (you won't need any oil if you use the latter).
- Cream together the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition, and the vanilla extract.
- Combine the flour, baking powder, baking soda and salt.
- Add the flour mixture to creamed mixture, alternating with the milk, beginning and ending with flour.
- Add the rose water pink food colour and mix well.
- Transfer mixture to a medium zip lock bag and cut the corner tip cut off. Pipe the mixture into the donut pans until each is approximately ⅔ full.
- If using a donut pan, bake in the oven for around 10 minutes until they spring back when pressed. If using a mini donut maker, bake for 2-3 minutes.
- Allow donuts to cool completely before decorating.
- Whisk together the icing sugar and raspberry puree. Add in rosewater and keep whisking until smooth.
- Dip the top of the donuts into the raspberry mixture, decorate with edible rose petals, and place on a cooling tray to set.
I used pink food colouring in the donut to give it a blush colour, but the bright pink icing colour is all thanks to the fresh raspberries – nature is often best at delivering vibrant colours!
All these need for decoration are a final sprinkle of dried rose petals – I left some plain as well for those who aren’t a fan of munching of flowers.
I hope you enjoyed these floral and fruity baked donuts!