My blogger friend Nielophar had posted a picture of these Rose Saffron Baked Donuts in her Instagram, and I knew then and there that this would be one in my wannabe list. I also had this mini donuts pan with me for quite some time, but until I saw these mini beauties,I never felt like using them.
The catch was the rosewater and the cardamom used in the recipe, which i thought was quite unique…These are so easy to make for those summer evenings, with a cup of tea, small, cute buttons that melt in the mouth immediately. I shared a few with my friend who was having a get together. They had these with ice-cream, and loved the combination as well. My daughter loved these too, and couldn’t keep her hands off these beauties. She had quite a share too. I will make them again and again, and I’m sure that will be the same with everyone who tries this Rose Saffron baked Donuts.
These are not entirely like those donuts that we are used to….as they are fried. The Rose Saffron donuts are baked and are more like bite size pieces of cake,but they disappear in seconds..and you just cant stop with one or two…
Sourced from Beela Bakes
The Rose Saffron Baked Donuts, small, cute buttons are so easy to make for those special evenings, and they melt in your mouth immediately.
- Prep Time : 20 minutes
- Cook Time : 15 minutes
- Yield : 18-20
1. Preheat oven to 180 degrees celsius. Brush a mini doughnut pan with some butter, and dust a little flour all over pan. Tap away excess flour.
2. Sift together the flour, baking powder to remove any clumps, and also combine the flour and baking powder evenly. In a bowl, mix sugar, cardamom powder and the flour mix.
In another bowl, whisk together the liquid ingredients- the egg, milk, melted butter and rosewater. Add the saffron threads to the mix as well.
Slowly add the dry ingredients and stir until combined. Do not over mix.
Pour batter into doughnut pan, until the moulds are half full.the rest would rise while baking
5. Bake @ 180 C for about 15 minutes, until doughnuts are puffed and golden, and a toothpick test comes out clean.
Leave to cool 5 minutes before removing from pan and adding the rosewater glaze.
For the rosewater sugar glaze:
1 cup icing sugar
3 tblsp water
1 tsp rosewater
Yellow food colouring
Pistachios, chopped, for decoration
Saffron, for decoration
Mix together the icing sugar, water and rosewater in a small bowl, until all the icing sugar has dissolved. The glaze should be a glossy white in colour, and not too thick or too runny. Add more water if the glaze is thick, or a icing sugar if it is too thin.
Add a drop or two of the yellow food colour (or the food colour of your choice) in the bowl. Mix to achieve the desired colour.
Dip doughnuts one by one into the glaze and decorate with pistachios, and saffron strands over the top. This glaze will set after a few minutes.