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.