Luscious and irresistibly delicious Rose Lemon Baked Donuts with cardamom, pistachios, and rich creamy glaze. They’re more than just baked donuts – they are like mini cakes! Grab a cup of tea and enjoy a donut (or five)!
Hello everyone! I hope you’re doing well. Wait. Is it September 14?! How come? It seems like we were saying the same about September 1. With the time flying so fast, we as food bloggers should start thinking about Thanksgiving and Christmas recipes, right? Well if you live in Canada, there’s only one month left till Thanksgiving!
Anyway, I’ve got two things to share with you. First, I will be finally back to the office next week (Yup, it took a little while for my office.) I am super excited! I think I will need to be introduced and remember my colleagues’ names once again. :) However, it is going to be a rotating schedule on a weekly basis for now, and I don’t mind this at all!
The second announcement is that I am about to join you guys with all the apple and pumpkin recipes. I know most of you have already shared some outstanding recipes, but I always prefer to start posting my first autumn recipes at least in the mid of September. Savouring the last summer days, you know! In fact, I have many summer recipes, but I decided to keep them until 2021. That being said, I am sharing two last truly summer recipes, including these Rose Lemon Baked Donuts.
What’s next? A lot of awesome stuff! Besides a few “transitional” recipes with figs and wild mushrooms, that’s all about sweet potatoes, apples, and pumpkins. That’s indeed an array of recipes from bruschettas to pasta and from fruit leather to cookies. Gosh, there’s even ice cream for you! Stay tuned.
I made these Rose Lemon Baked Donuts a long time ago, but I decided to squeeze some other summer recipes first, but I hope you didn’t mind waiting.
My friends, these donuts are splendid!
- I was inspired by Persian desserts that commonly use rose water, pistachios, and cardamom;
- The dominant flavours are lemon and cardamom with delectable botanical and milky undertones;
- Chopped salted pistachios for a crunch and to settle down the sweetness and richness a lit bit;
- They’re super moist as I used a cake soak – it’s like a tres leches cake just with rose syrup;
- You will need this Rose Syrup, but of course, you can use just a little water (simple sugar syrup if you desire a sweeter version) with a few drops of rose water.
As you can imagine, these Rose Lemon Baked Donuts are bursting with flavour; they are also rich and moist. That’s a nice way to bid farewell to last summer days. I hope you like them too!
If you like moist kind of donuts, you will like these Tres Leches Baked Donuts too.
Cheers for now.
Rose Lemon Baked Donuts
Ingredients
Donuts:
- 1 1/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- a tiny pinch of baking soda
- pinch of salt
- 1 tablespoon granulated sugar
- 2 tablespoons butter, melted
- 3 tablespoons olive oil
- 1 large egg
- 1/2 cup milk
- 3 tbsp. chopped salted pistachios
- zest of 1 lemon
- 3-4 cardamom pods, crushed
- cooking oil spray, for greasing
Cake Soak:
- 1/3 cup of Rose Syrup or the combination of simple sugar and rose water
Glaze:
- 1 and 1/4 cup powdered sugar
- 2-3 tbsp. cream (10 or 18%)
- 1/2 tsp. rose water
- zest of 1/2 lemon
Topping:
- 2tbsp. chopped pistachios
- 2 tbsp.dried roses
- 2-3 cardamom pods, crashed
Instructions
- Preheat the oven to 420 degrees F (215 degrees C).
- Spray holes of donut tins and set aside.
- In a large bowl, mix together the first five ingredients.
- In a separate bowl, using a whisk, blend together the melted butter, egg, sugar, oil, for one minute. Add the milk, lemon zest, and cardamom. Stir the wet mixture in the dry ingredients along with the pistachios and mix just to combine (don’t overmix!).
- Spoon the batter into donut wells, filling them about 1/4 inch from the rim. Bake in the preheated oven 7-8 minutes.
- Let the donuts cool in the tin for a couple of minutes then transfer them to a wire rack to cool.
- Using a fork or wooden stick, gently poke them from the bottom, halfway. Place the cake soak in a shallow bowl and dip each donut into it for a few seconds. If you have any remaining soak, pour it over the donuts as well (optional step). Set aside.
- For the glaze, in a bowl mix together all ingredients until nice and smooth. Glaze.
- Mix the pistachios, crushed dried roses, and cardamom seeds and sprinkle the donuts. Let it set.
- Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
Ben, your donuts are almost too lovely looking to eat. I did say almost as I would love one just now. It would be perfect with my coffee on this cool fall morning.
I haven’t ever made baked donuts, and don’t have the donut pan, but the images of your donuts are making me want to get one.
It’s hard to believe we’ll be talking about Thanksgiving before we know it. It feels like we just said goodbye to summer! These lovely donuts are a nice sendoff to summer. I love the rose with the lemon – so refreshing and elegant!!
Ben,
This new normalcy sucks! hope 2020 is no longer the year we all have to live again. You wanting to get back to the office is surely a positive sign and these donuts are truly luscious. Having said that I’m biased to anything with cardamom as awesomely delicious. Loved the toppings and the clicks!
I know you’re excited to get back to the office. Laura is still working here at home, but I don’t see that changing any time soon. In the meantime, though, these donuts look amazing! I do love cardamom and the pistachios on top are a fun addition. I could see eating one of these right now with my morning coffee!
David @ Spiced recently posted…Caramel Apple Cocktail
I’m glad you got some time away from the office, Ben and that you’re excited to go back (that’s important!). Sounds like you have tons of great food in store for us this fall.
And how gorgeous are these baked donuts! Love the floral and citrus flavor combination