Lychee Rose Doughnuts
These baked Lychee Rose Doughnuts are scented with rose water, light and cakey and full of fresh, sweet lychee flavour.
Servings 6
Calories 127kcal
Equipment
- doughnut pan
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
Note: if using a heart-shaped doughnut pan, you may have a little excess batter.
Nutrition
Calories: 127kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 85mg | Potassium: 50mg | Fiber: 1g | Sugar: 13g | Vitamin A: 48IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 0.4mg