ROSEWATER PISTACHIO DONUTS with LEMON DRIZZLE

Going for a more “sophisticated” flavour profile this time for all the rosewater lovers out there!

These are inspired & adapted from the donuts that my boyfriend made for me for Valentine’s Day – so I dedicate most of the credits to him. These donuts are light, floral, yet zesty and very fun to eat due the mix of flavours & textures! Definitely a big hit when I bought these to work! 

 

Here is the recipe: 

 

ROSEWATER PISTACHIO DONUTS with LEMON DRIZZLE

Makes: 12 donuts (or it can be made into a big cake)

Donuts:

Dry:

Wet:

Lemon drizzle:

METHOD:

1. Preheat the oven to 160 degrees Celsius, fanforced. Grease the donut trays with oil/butter

2. In a small bowl, add the aquafaba (chickpea brine) and whisk with a fork (or chopsticks in my case) until light and bubbly

3. In a medium bowl, mix together the wet ingredients. Add in the aquafaba.

4. In a large bowl, mix all the dry ingredients together.

5. Add the wet mixture to the dry. Fold together gently using a spatula.

6. Transfer the batter into the lined tray

7. Bake the donuts to cool before removing from the tray

8. Make the icing by mixing the icing sugar with the lemon juice until smooth. If the icing is too runny, add a bit more icing sugar, or vice versa.

9. Drizzle the icing over the donuts. Sprinkle with pistachio

*Storage tips: in an airtight container at room temperature for up to 2 days, or in the fridge for up to 1 week.