As the countless instagram posts informed me, June 7th was National Donut Day! I’m always behind on these food holidays, but I figured what better day to try out my new donut pan? So after work I ran to the shop, then whipped up these drool worthy rose and pistachio vegan donuts!
These are absolutely adorable and perfect for a treat yourself afternoon snack! They’re so easy to make and you wouldn’t even know they were vegan. They’re also baked – not fried – which makes cleanup a whole lot easier!
This recipe can be easily adapted to suit your tastes. Swap the rose water for lemon juice, or the pistachios for almonds. You can also add in some cinnamon or poppy seeds, whatever your heart desires! *This recipe makes 6 donuts, double (or triple) the recipe for more!
Ingredients
1 C self-raising flour
1/2 C granulated sugar
1 tsp baking powder
1/2 tsp salt
1/2 C plant milk
2 Tbsp rose water (I made my own)
2/3 C Icing sugar *for the glaze
2-3 Tbsp plant milk *for the glaze
Pistachios and rose petals for garnish
Directions
Preheat oven to 350ºF/180ºC and grease your donut pan.
Whisk the flour, sugar, baking powder and salt together making sure you have even distribution.
Add the milk and rose water and stir until just combined.
Pipe or spoon into donut pan.
Bake for 10 minutes – edges should start to turn golden brown. Turn donuts out onto cooling rack and allow them to come to room temperature before icing.
Combine the icing sugar and plant milk, add more or less plant milk for your desired consistency. I like mine to be thick enough to create a decent layer on the donut.
Sprinkle pistachios and rose petals on the wet icing.
Enjoy!
