FOOD & DR INK
Recipe s THE WREN KITCHENS TEAM COOKS UP TWO SUGARY TREATS FOR SOME NEW YEAR INDULGENCE
PISTACHIO & ROSE BAKED DOUGHNUTS
SUGARY, SOFT AND SWEET, THESE DELIGHTFUL DOUGHNUTS ARE A SOPHISTICATED SPIN ON A CLASSIC
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INGREDIENTS • 200g plain flour • 120g golden caster sugar • 1 tsp baking powder • 1/2 tsp bicarbonate of soda • 1/4 tsp salt • 1 large egg • 140g Greek yoghurt • 4 tbsp coconut oil, melted • 100ml milk • 1 tsp rose water
ICING • 200g icing sugar, sifted to remove any lumps • 1 1/2 tsp rose water • A few drops of pink or red food colouring gel • 6-7 tbsp milk • 50g shelled pistachios, finely chopped • 4 tbsp edible dried rose petals
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6. Add the rest of the milk a little at a time, stirring after each addition, until you get a thick icing with a consistency that coats the back of the spoon. 7. 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.
4. Spoon the mixture into a piping bag with no nozzle (or a disposable piping bag with the tip cut off to give a ¾ inch hole). Pipe the mixture into the doughnut rings. 5. Add the icing sugar to a large bowl along with the rose water and a few drops of pink or red food colouring gel. Add half of the milk and stir with a spoon.
STEP-BY-STEP GUIDE 1. Preheat your oven to 170°C and grease two six-ring doughnut trays. 2. In a large bowl, mix together the flour, sugar, baking powder, bicarbonate of soda and salt. 3. Add in the egg, Greek yoghurt, melted coconut oil, milk and rose essence. Stir together with a wooden spoon until just combined.
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