Lemon and Rose Doughnuts

📝 Ingredients

• 320 g flour
• 250 g golden caster sugar
• 1 tsp baking powder
• 1 tsp bicarb of soda
• 1 tsp salt
• 2 eggs
• 180 g double cream plain yoghurt
• 2 tsp vanilla extract
• 115 g vegetable oil (or melted butter)
• few teaspoons milk if the batter is too thick
• grated zest of 1 lemon
• Icing:
• 250 g icing sugar
• 2 tbsp rose water
• 2 tbsp lemon juice
• Pink gel food colouring (optional)
• Dried edible rose buds & petals

👨‍🍳 Instructions

1. 1Preheat the oven to 180 degrees C (fan) or 200 degrees C
2. 2Mix all the dry ingredients in a bowl
3. 3Place the wet ingredients in a bowl and whisk until just combined
4. 4Mix the wet with the dry ingredients until a smooth batter
5. 5(If the batter is too thick add a few tbsp of full cream milk until you have a thinner consistency)
6. 6Lightly grease or spray a 6 hole doughnut tin
7. 7Fill the holes with the batter to about one third full and bake for 12 minutes until lightly brown and cooked
8. 8Remove from the oven, gently tip the tin over so the doughnuts fall out and bake the next batch of doughnuts
9. 9Once the doughnuts have cooled down, prepare the icing
10. 10Mix the the sugar with the rose water and lemon juice until a thick paste (if too thick add a splash more lemon juice)
11. 11Mix in the colouring if used and dip the doughnuts into the icing
12. 12Sprinkle with the rose petals while the icing is still wet so that they stick
13. 13The doughnuts will keep for up to 2 days in an airtight container
14. 14From Palestine on a Plate by Joudie Kalla