© J Sainsbury plc 2020
Via: PR
Lemon and rose doughnuts
The essence of the Middle East really shines through in these, thanks to the fragrant rose water, tangy lemon icing and dried rose buds
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Ready in 35 minutes
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Cooking time 12 minutes
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Prep time 20 minutes
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Makes 24
Ingredients
For the doughnuts
- 320g plain flour
- 250g golden caster sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp sea salt
- 2 eggs
- 180g Greek yogurt
- 2 tbsp vanilla bean paste
- 115g melted salted butter, plus extra for greasing
- 1 tsp grated lemon zest
For the icing
- 250g icing sugar
- 2 tbsp rose water
- 2 tbsp lemon juice
Method
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1
Preheat the oven to 200°C/gas mark 6. Mix all the ingredients for the doughnuts together in a large bowl to create a smooth batter.
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2
Lightly grease a 6-hole doughnut tin with the melted butter. Fill the holes in the tin with batter to about one-third full and bake for about 12 minutes, until risen and slightly browned.
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3
Remove from the oven and leave to cool while you cook the rest of the doughnuts. It should result in about 18–24 doughnuts, depending on how much batter you use.
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4
To make the icing, mix the sugar with the rose water and lemon juice in a bowl until it is a thick white paste. Dip the doughnuts into the icing or drizzle it over the top to serve.
