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Pistachio Glazed Doughnuts with Rose Water

Doughnuts that taste as magical as they look? Yes, please! These Pistachio Glazed Doughnuts with Rose Water are a perfect fusion of nutty pistachios and the delicate floral essence of rose water. Baked instead of fried, they’re light, flavorful, and wonderfully aromatic—a treat for any occasion.
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Equipment

  • Doughnut pan – For perfect ring-shaped doughnuts.
  • Mixing bowls – To combine wet and dry ingredients.
  • Whisk – For smooth batters and glazes.
  • Electric mixer – For creaming butter and sugar with ease.
  • Spatula – Ensures no batter goes to waste.
  • Wire rack – For cooling and glazing.
  • Ingredient Swaps and Additions
  • Almond Extract: Replace vanilla with almond extract for a nuttier depth.
  • Cardamom: Add a pinch to the batter for a warm, aromatic kick.
  • Dairy-Free Option: Use almond milk or oat milk instead of whole milk.

Ingredients
  

  • For the Doughnuts:
  • 2 cups all-purpose flour – The base for fluffy tender doughnuts.
  • 2 tsp baking powder – Helps the doughnuts rise.
  • 1/2 tsp baking soda – Adds lightness.
  • 1/4 tsp salt – Enhances flavor balance.
  • 1/2 cup unsalted butter room temperature – For a soft, rich texture.
  • 1 cup granulated sugar – Adds sweetness.
  • 2 large eggs – Binds the dough and adds moisture.
  • 1 tsp vanilla extract – Brings a warm flavor base.
  • 1/2 cup whole milk – Keeps the batter smooth and moist.
  • 1/4 cup chopped pistachios – Adds a delightful nutty crunch.
  • For the Glaze:
  • 1 cup powdered sugar – For a smooth sweet finish.
  • 2 tbsp milk – Adjusts the consistency.
  • 1/2 tsp rose water – Infuses the glaze with subtle floral notes.
  • 1/4 cup crushed pistachios for garnish – Adds texture and vibrant color.

Instructions
 

  • Preheat the Oven
  • Set your oven to 350°F (175°C) and grease a doughnut pan with butter or nonstick spray.
  • Mix Dry Ingredients
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • Cream Butter and Sugar
  • In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy.
  • Add Eggs and Vanilla
  • Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
  • Combine Wet and Dry Ingredients
  • Gradually mix the dry ingredients into the wet mixture, alternating with the milk, until just combined. Do not overmix! Gently fold in the chopped pistachios.
  • Fill the Doughnut Pan
  • Spoon or pipe the batter into the prepared pan, filling each cavity about two-thirds full.
  • Bake
  • Bake the doughnuts for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack.
  • Prepare the Glaze
  • In a small bowl, whisk together powdered sugar, milk, and rose water until smooth. Adjust the consistency by adding more milk (for a thinner glaze) or powdered sugar (for a thicker glaze).
  • Glaze and Garnish
  • Dip the top of each cooled doughnut into the glaze, letting the excess drip off. Sprinkle immediately with crushed pistachios.
  • Let the Glaze Set
  • Allow the glaze to set for 10-15 minutes before serving.

Notes

Serving Suggestions
These doughnuts are delightful on their own but even better when paired with:
Hot Tea or Coffee: A perfect balance to their sweetness.
Fresh Berries: Strawberries, raspberries, or blueberries make for a refreshing side.
Clotted Cream: Adds a luxurious touch to your serving platter.
Pro Tips for Success
Room Temperature Butter: Ensures a smooth and creamy batter.
Don’t Overmix: Overmixing the batter can make the doughnuts dense instead of fluffy.
Quick Dipping: Dip each doughnut quickly into the glaze for an even coat.