Raspberry Glazed Donuts with Candied Rose Petals

Pretty much in love with my donut pans right now. Yeah, donuts! The shape, look and feel of donuts is just so appealing - carefully mixed batter baked into perfectly puffy circles dunked in creamy sugary pink glaze - pretty heavenly. Raspberry and rose has always been a loving combination - the lightly floral fruitiness of the raspberry makes a great match for the distinct rose flavour. Here, candied rose petals play the texture card, scattered on top of the raspberry cream glaze like sprinkles.

Raspberry Buttermilk Donuts with Raspberry Cream Glaze, Candied Rose Petals
Yields 12 regular or 24 mini donuts. Grease and flour your donut pans and have a piping bag handy, too.  (Donut recipe adapted from Mini Donuts by Jessica Segarra)


For the donuts: 

1 1/3 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup granulated sugar
1/2 cup sour cream
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
3/4 cup buttermilk
1/2 cup raspberries, torn

For the glaze + toppings:

1 1/2 cups icing sugar
1/4 cup raspberries
1/3 cup heavy cream
Raspberries and candied rose petals

Step One
Preheat the oven to 350 degrees. In a medium bowl, whisk together the egg and sugar. Add the sour cream, oil, and vanilla extract, mixing until combined. Stir in the flour mixture, alternating with the buttermilk, gently mixing until combined. Break up the raspberries and toss them in, mixing carefully.

Step Two
Fill a piping bag with donut batter - this is not a necessary step but it makes the donut pan filling process much cleaner and precise!

Step Three 
Snip the tip off of the piping bag (about 1/2 inch) and fill your donut pans. Place in the oven and bake for 12-14 minutes until a toothpick inserted into the donut comes out clean. Remove donuts from pans and set to cool on wire racks.

Step Four 
Make the glaze! Combine the icing sugar, raspberries and heavy cream in a blender and blend until a pink raspberry glaze forms. If it's too thick, add more heavy cream, a teaspoon at a time, until it's the consistency you like. Place your glaze in a bowl for dipping your donuts.

Step Five 
Carefully break up your candied rose petals into sprinkle-like shards.

Step Six
Dunk your donuts into the pretty pink glaze, setting on top of parchment or wax paper to catch the drips. While the glaze is still wet, sprinkle with candied rose petal pieces.

Arrange your beautiful pink donuts on a party tray or platter and dive in!  Tray from Think and Ink Studio.

xo Lyndsay

Meet The Contributor
Lyn­d­say Sung is a baker and blog­ger at Coco Cake Land. She loves super cute cakes, sweet design and snacks. She lives in Van­cou­ver, Canada with her hus­band and tod­dler son.

Jan Halvarson


Unknown said...

Wow, candied rose petals!? Sounds like a dream - I really need to get a donut pan! :)

Allison Katelyn @ http://SimpleSilverLinings.blogspot.com

Meesh @ I Dream of Chairs said...

I must be a big dummy, because I thought that making donuts required a big pot of hot oil, and that always scared me. Now I see this! A donut pan!!! Heaven, help me...I LOVE donuts!

Coco Cake Land said...

@allison - thank you so much! xo

@meesh - haha! these donuts are lighter and more cake-y than a fried donut - you should definitely get a donut pan, so much fun! ^__^

Jan Halvarson said...

@meesh and @cococakeland - yes, yay for donut pans!

Anonymous said...

I am a little doughnut obsessed and these are a must to add to my recipe list. Lovely photos, also!

Daniela Soares said...

so yummmi! :)

http://letrad.blogspot.pt/ - Another Lovely Blog!

Coco Cake Land said...

@toniegirl - ahh yes i am feeling pretty doughnut obsessed too! thanks so much!

@daniee - thank you!

Jess at Periwinkle Flowers said...

I too have just had my mind blown! Never thought there was a pan for donuts. This is revolutionary :)
thanks for this.