With spring just around the corner, this girl is saying sayonara to sweaters and hello to sandals! Along with the wardrobe change, I’ve been welcoming the lighter, more refreshing foods that are synonymous with this time of year. I know what you’re thinking: donuts probably aren’t the first thing that come to mind when you hear the word “light,” but these are a healthier alternative to the usual fried treats. And since donuts should be as pretty to look at as they are to eat, no cutting corners on presentation with these beauties. The big challenge was figuring out how to make these taste as good as the fried version, minus the guilt, so I got to experimenting and what I came up with is even better than I hoped for. Keep scrolling for the recipe, and would love to hear if you give these a try!
*photography by ashleigh amoroso
These are almost too pretty to eat, amiright?! Almost. Scroll on…
Complete with a rose water glaze, crushed pistachios and dried edible rose petals, I’m drooling a little bit just thinking about these donuts.
“Ooooh, fancyyyy” seemed to be the reaction I got most when sharing these with the team! But don’t be intimidated, because the prep work is surprisingly simple. The only hard part is trying not to eat them all. In Camille’s words on recipe testing day: “Keep. Those. Away from me.”
These Mediterranean-inspired flavors may sound unconventional, but the floral, nutty notes complement each other so well to create the perfect mix that’s bright and not too sweet.
I can’t wait to play around with this recipe and come up with more unique flavor variations. I hope you love them, too!
For the donuts:
- 4 tbsp butter, softened
- 1/4 cup applesauce
- 1/2 cup honey
- 2 large eggs
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground nutmeg
- 3/4 tsp sea salt
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- zest of 1 large orange
- 1/2 cup unsweetened vanilla almond milk
For the glaze:
- 1 cup powdered sugar
- 1/4 tsp rose water
- 3 tbsp heavy whipping cream
- To make the glaze, whisk sugar, rose water and whipping cream in a small bowl until smooth.
- Pre-heat the oven to 425, and lightly grease donut pan.
- In a mixing bowl, beat together the butter, apple sauce, and honey on medium speed until smooth.
- Add the eggs and continue beating to combine.
- Stir in the baking powder, baking soda, nutmeg, salt and vanilla.
- Alternate stirring in the flour and the milk, beginning and ending with the flour until the mixture is very well combined.
- Spoon the batter into the greased doughnut pan, filling each one to about 1/4" shy of the rim.
- Bake the donuts for 8-10 minutes, remove them from the oven, and wait 5 minutes before placing them onto a cooling rack.
- Once cooled, dip each donut halfway into the glaze, and top with crushed pistachios and edible rose petals. Enjoy!
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