Joudie Kalla's delicious floral treats are perfect for Eid
(11 votes)
Cook: 45 Mins
Serves: 24
Price: 15p per serving
Nutritional Information
Each 53g serving contains
Energy
781kj
187kcal
781kj
187kcal
9%
Fat
5.4g
5.4g
Med
8%
8%
Saturates
3.2g
3.2g
Med
16%
16%
Sugars
21.4g
21.4g
High
24%
24%
Salt
0.20g
0.20g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1473kj/352kcal
Typical energy values per 100g:
1473kj/352kcal
Ingredients
2 eggs, beaten
180g Greek yogurt
1tbsp vanilla bean paste
115g unsalted butter, melted, plus extra for greasing
1tsp lemon zest
320g plain flour
250g golden caster sugar
1tsp baking powder
1tsp bicarbonate of soda
250g icing sugar
1tbsp rosewater
Juice 1 lemon
Handful edible dried rose petals
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
In a large bowl, stir together the eggs, yogurt, vanilla, melted butter and lemon zest. Sift in the dry ingredients and mix well until smooth.
3
Lightly grease a doughnut or muffin tin with some melted butter. One-third fill each hole with batter and bake for about 12 mins until risen and slightly browned.
4
Remove from the oven and leave to cool. Repeat until you have baked about 24 doughnuts.
5
To make the icing, mix the sugar with the rosewater and lemon juice in a bowl until it is a thick white paste, thinning with a little water if needed.
6
Dip the doughnuts into the icing or drizzle it over the them, then immediately scatter the rose petals so that they stick to the icing.
7
These doughnuts will keep for 2 days in an airtight container.