These baked Lychee Rose Doughnuts are scented with rose water, light and cakey and full of fresh, sweet lychee flavour.
Why you'll love this recipe
These Lychee Rose Doughnuts are loosely based on my Rose Lychee Raspberry Cupcakes.
They're baked and not too sweet, filled with lots of fresh lychee flavour.
The ruby chocolate glaze gives the doughnuts a nice pop of pink colour and light berry flavour.
You can make the batter in one bowl, and they take less than 15 minutes to bake.
It's the perfect recipe to make for Valentine's Day or any special occasion!
Equipment you'll need
- doughnut pan: I used a heart-shaped silicone one, but you can use a regular donut pan, metal or silicone; Note: silicone pans will not brown as much as metal
- mixing bowl
- spatula
- piping bag: optional, but helps with transferring the batter to the doughnut pan
Ingredients you'll need
For these baked doughnuts, you'll need a few ingredients:
- large egg
- vegetable oil: you can use any neutral vegetable oil, such as avocado, coconut; keeps the doughnut from being dry
- fresh lychees: skin and pit/seeds removed; you can used canned in place of fresh
- whole milk: you can use any milk or non-dairy alternative
- rose water: start with 1 teaspoon if you don't like it too "floral"; you can find rose water in Middle Eastern shops and specialty baking stores
- cake flour: produces a light, cakey texture as it contains less protein than regular all-purpose flour
- baking powder: acts as a leavener and produces lift and lightness when the batter hits the oven
- granulated sugar
- pinch sea salt: balances out the flavour
- ruby chocolate: a pink-coloured chocolate that has a berry-like taste
How to make the doughnuts
Make the doughnuts:
In a high-powered blender, blend the fresh lychees until smooth.
Top the blended lychees with enough milk to make 100ml in total liquid.
In a large bowl, whisk together egg, vegetable oil, blended lychees and milk and rose water.
Add in cake flour, baking powder, granulated sugar and salt.
Use a spatula to combine the ingredients together, taking care not to overmix.
Transfer the batter into a large piping bag and trim the corner.
Pipe the batter into a lightly greased doughnut pan.
Give the pan a few taps to release any trapped air bubbles.
Bake the doughnuts for 12-15 minutes, or until a toothpick inserted comes out clean or with the slightest crumbs clinging to it.
Let the doughnuts completely cool in the pan before transferring to a wire rack.
Decorate:
In a small bowl, melt 50g ruby chocolate until smooth.
Dip each doughnut into the glaze and let it set.
Decorate with rose petals.
How to serve & store
These Lychee Rose Doughnuts are best enjoyed immediately after decorating.
Unglazed:
Store the Lychee Rose Doughnuts in an airtight container at room temperature for up to 3 days.
Freeze the cake doughnuts for up to 1 month.
Defrost the unglazed doughnuts in the fridge overnight and then bring them to room temperature before glazing.
Glazed:
Store the doughnuts in an airtight container in the fridge for up to 2 days.
Remove the doughnuts from the fridge and let them sit at room temperature for about 20 minutes prior to serving.
Troubleshooting & FAQs
I don't have cake flour.
Use regular all-purpose flour and remove 1 Tbsp, replacing it with 1 tablespoon cornstarch.
Doughnut batter is lumpy.
It's possible there were unblended pieces of lychee that are in the batter.
Try blending the lychees with milk for a smoother texture.
I can't find fresh lychee.
You can use canned lychees in place of fresh.
Can I omit the rose water?
Yes, if you don't like the rose flavour, you may omit it.
I don't have ruby chocolate.
You can use white chocolate, or an icing sugar glaze -- mix powdered icing sugar with a little milk and use that to glaze the doughnuts.
What does ruby chocolate taste like?
It has a sweet slightly tart taste, reminiscent of berries.
Other rose and lychee recipes you may like
Be sure to check out these recipes:
Rose Lychee Raspberry Cupcakes
Sparkling Strawberry Lychee Jasmine Tea
Raspberry Rose Lychee Ispahan Croissant
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Lychee Rose Doughnuts
Equipment
- doughnut pan
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Lychee doughnuts:
- 5 (appx 75g) fresh lychees skins and seeds/pit removed
- 25 ml whole milk or enough to make 100ml combined with the blended lychees
- 1 large egg
- 30 ml vegetable oil
- 1 ½ teaspoon rose water
- 100 g cake flour
- 1 teaspoon baking powder
- 30 g granulated sugar
- pinch sea salt
Glaze:
- 50 g ruby chocolate melted
- culinary rose petals
Instructions
Make the doughnuts:
- In a high-powered blender, blend the fresh lychees until smooth.
- Top the blended lychees with enough milk to make 100ml in total liquid.
- In a large bowl, whisk together egg, vegetable oil, blended lychees and milk and rose water.
- Add in cake flour, baking powder, granulated sugar and salt.
- Use a spatula to combine the ingredients together, taking care not to overmix.
- Transfer the batter into a large piping bag and trim the corner.
- Pipe the batter into a lightly greased doughnut pan.
- Give the pan a few taps to release any trapped air bubbles.
- Bake the doughnuts for 12-15 minutes, or until a toothpick inserted comes out clean or with the slightest crumbs clinging to it.
- Let the doughnuts completely cool in the pan before transferring to a wire rack.
Decorate:
- In a small bowl, melt 50g ruby chocolate until smooth.
- Dip each doughnut into the glaze and let it set.
- Decorate with culinary rose petals.
- Enjoy immediately.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
So beautiful! I wouldn't have thought of making lychee pure and mixing it up with the batter (I originally thought you used lychee syrup for the glaze). The flavour must be amazing! And if you also incorporate raspberries, that would be Ispahan-inspired donuts:)
David @ Spiced
I thought I had a lot of baking pans...but apparently I need to add a heart-shaped donut pan to the collection! 🙂 It's been a while since I've made baked donuts, and I really like the lychee + rose combo here. These wouldn't last long in our house!!
Neil
What a lovely unique donut recipe! I'll need to have a look out for canned lychees next time I'm in the supermarket.
Raymund | angsarap.net
I really love the flavours coming out of your recipe, its so in line with my palate. I wish I was your neighbor so I can try all of these stuff. Love lychees, and in a doughnut, OMG