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Spring Blooming Roses Donut
15 Prep Time
minutes
12 Cook Time
minutes
27 Total Time
minutes
24 Serving
size
Recipe by Goldsboro Elementary School.
Print Recipe
Ingredients
Donut
- ½ C + 1 T roasted and salted pistachios, ground (measured after they’ve
- been ground)
- 1 C granulated sugar
- ¾ C all-purpose flour, sifted
- 1 tsp baking powder
- ¼ tsp salt
- 1/3 C sour cream
- 2 large eggs
- 1/3 C milk
- ½ tsp almond extract
- ½ tsp rosewater
- Butter (use for non-stick)
Glaze
- 1-1/2 C confectioners’ sugar, sifted
- 1-1/4 T rosewater
- 1 T + 1-1/2 tsp milk
- ¾ tsp ground cardamom
Preparation
- Preheat oven to 350o F.
- Use butter to grease and flour a mini donut pan (2” mini donuts).
- Combine the following DONUT ingredients into a large bowl: ½ cup ground pistachios, ½ cup of sugar (please note that this is not the total quantity of pistachios or sugar required for the recipe – the remainder will be used later), flour, baking powder and salt. Whisk together.
- In a different bowl, cream together the other ½ cup of sugar with your sour cream. Once the mixture is well blended (it will look like frosting), add the eggs, milk, almond extract and rosewater.
- Add the combined mixture from step 1 into the bowl from step 2. Mix well. The batter will be very runny.
- Fill each cavity of the donut pan halfway.
- Bake for 12 minutes. Remove from oven & allow to cool for 5 minutes before removing from pan.
- While donuts are baking, combine all GLAZE ingredients in a small bowl. Drizzle glaze on top of each donut. Sprinkle remaining 1 tbsp. ground pistachios onto the donuts.
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