Recipe: Pistachio & Rose Baked Doughnuts

200 g plain flour

120 g golden caster sugar

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/4 tsp salt

1 large egg

140 g greek yoghurt

4 tbsps coconut oil, melted

100 ml milk

1 tsp rose water

Topping:

200 g confectioner's sugar (icing sugar)

1 1/2 tsp rose water

A few drops of pink or red food colouring gel

6-7 tbsp milk

50 g shelled pistachios, finely chopped

4 tbsps edible dried rose petals

Allergens highlighted in bold

Preheat your Neff oven to CircoTherm® 170°C and grease two 6-ring doughnut trays.

In a large bowl, mix together the flour, caster sugar, baking powder, bicarbonate of soda and salt. Add in the egg, Greek yoghurt, melted coconut oil, milk and rose essence. Stir together with a wooden spoon until just combined.

Spoon the mixture into a piping bag with no nozzle (or a disposable piping bag with the tip cut off to give a ¾” hole). Pipe the mixture into the doughnut rings. Bake for 20-25 minutes.

Add the confectioners’ sugar to a large bowl along with the rose water and pink food colouring gel. Add half of the milk and stir with a spoon, Keep adding milk a little at a time, stirring after each addition, until you get a thick icing that coats the back of the spoon.

Remove the doughnuts from the trays. Dip the smooth side into the icing and allow any excess to drip off. Place on a plate and sprinkle on the pistachios and rose petals before serving.