Baked Donuts
I know what you’re thinking. Baked donuts? What’s that about? Well have no fear, even though these rose petal-topped donuts aren’t fried, they are healthier than typical donuts and have the same delicious flavor. This was our second time making baked donuts. The first was our Apple Cider and Cardamom Donuts recipe. Fortunately, both recipes came out great and were delicious treats.
When to make Rose Petal Baked Donuts
While you can (and should!) make these donuts for any occasion, they were created specifically with Valentine’s Day in mind. If you want to go above and beyond, you can also try making our Coconut Chocolate-Covered Strawberries recipe. But feel free to bake these donuts for a relative’s birthday, a colleague’s promotion, or just a friend to let them know you’re thinking of them.
Edible Rose Petals?
I bet you never thought of baking with flowers (or have tried eating rose petals yourself). Well, good news- they are totally edible! This was the first time baking with them but I’ve been wanting to try them out for awhile now. Rose petals can add color, aroma, and a unique twist to a variety of recipes. You can sprinkle them over a cocktail, a tea, a dessert, or even a savory meat dish (like this Lamb & Apricot Tagine).
Do I Need to Use Raspberries?
Nope, feel free to experiment! After all, you are the chef! I love making fruit purees/glazes this way. You can easily substitute strawberries, blueberries, or most any other type of berries as long as you reduce them down a bit with sugar and water, and strain them. We really like pouring a glaze like this over ice cream like this Homemade Ginger Peach Ice Cream.
What do I Need for this Baked Donut Recipe?
Fortunately, not too much. The main things you’ll need are edible dried rose petals and an oven-safe donut mold. Though not necessary, the following are also helpful to use in this recipe: Cooling Racks, Digital Scale (if you prefer metric units), and Nonstick Ceramic Cookware.
Rose Petal and Raspberry Donuts
Ingredients
Raspberry Puree
- 12 oz fresh raspberries
- 3 tbsp granulated sugar
Donuts
- 1.5 cups flour
- ¼ cup raspberry puree
- ½ tsp salt
- 1 tsp cinnamon
- 2 tsp baking powder
- 1.5 cups apple cider
- 2 oz unsalted butter melted
- 4 tbsp granulated sugar
- 2 eggs
- ¼ cup raspberry yogurt
- 1 tsp vanilla extract
Icing
- 1 cup powdered sugar
- 2 tbsp raspberry puree
- 1 tbsp milk
- Rose petals
Instructions
- First, on low-medium heat in a saucepan, combine fresh raspberries with 3 tbsp granulated sugar and 2 tbsp water. Let simmer, uncovered, for about 5-10 minutes or until the raspberries have broken down, forming a thick syrup. Pass this through a fine mesh strainer and set aside this raspberry puree for later.
- Preheat oven to 350 degrees.
- In one bowl, mix together the dry ingredients- flour, salt, cinnamon, and baking powder. In another bowl, whisk the eggs before adding ¼ cup of the raspberry puree, granulated sugar, yogurt, vanilla extract, and 2 tbsp of the melted butter, whisking until combined.
- Gently fold dry ingredients into wet and mix until just combined and pour batter into a piping bag. Spray your donut baking sheets with oil or butter. Pipe batter into donut molds, filling them about ½-¾ to the top (save room for expansion to maintain the donut hole in the middle).
- Bake donuts for 10 minutes and then let them cool on a cooling rack. While they’re cooling, prepare the icing by adding powdered sugar to a bowl, then mixing in 1 tbsp raspberry puree, then 1 tbsp milk. You can add a bit more raspberry puree until you have your desired consistency- a viscous icing that won’t drip too much on the donuts.
- Individually dip each donut into the icing. As the icing is starting to harden, sprinkle over some rose petals.
Notes
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