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Lychee Rose Doughnuts

These baked Lychee Rose Doughnuts are scented with rose water, light and cakey and full of fresh, sweet lychee flavour.
Course Breakfast, Snack
Cuisine American, Asian
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 6
Calories 127kcal
Author Michelle


  • doughnut pan


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


  • 50 g ruby chocolate melted
  • culinary rose petals


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.


  • 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.


Note: if using a heart-shaped doughnut pan, you may have a little excess batter. 


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