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Raspberry and Rosewater Donuts

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 30
Author: Swah

Ingredients

Rosewater Donuts

  • 115 g butter softened
  • 3/4 cups caster sugar
  • 2 large eggs
  • 1 1/4 cups plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 100 ml milk
  • 1 tsp vanilla extract
  • 1/4 teaspoon rose water
  • 1 drop pink food colour

Fresh Raspberry and Rosewater Glaze

  • 1/2 cup icing sugar
  • 2 tbsp raspberry puree
  • 1/2 tsp rosewater
  • Edible rose petals optional

Instructions

Rosewater Donuts

  • 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.

Fresh Raspberry and Rosewater Glaze

  • 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.