Lemon and Rose Doughnuts

Lemon rose donuts
Palestine on a plate

PALESTINE on a Plate is a celebration of real Palestinian food, cooked with the ingredients that author Joudie Kalla’s mother and grandmother use, and their grandmothers used before them.

Kalla has been working as a chef in London for 16 years. She trained at the prestigious Leith’s School of Food and Wine and has worked at restaurants such as Pengelley’s, Daphne’s and Papillon. She has been running her own private catering company for over seven years and ran a hugely popular deli and restaurant, Baity Kitchen, for three years.
— Palestine on a Plate, Memories from my mother’s kitchen, by Joudie Kalla
Published by Allen&Unwin. RRP: $55

These doughnuts are just beautiful. The essence of the Middle East really shines through here with the fragrant rose water, tangy lemon icing drizzled across the surface and the dried rose buds crushed on top. It really has everything I want in a dessert. I know that doughnuts aren’t typically Palestinian but they use many of the ingredients found in our desserts.

INGREDIENTS:

320g (11¼oz) plain flour

250g (9oz) golden caster sugar

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

1 teaspoon sea salt

2 eggs

180g (6¼oz) Greek yogurt

2 tablespoons vanilla bean paste

115g (4oz) melted salted butter (or vegetable oil to make it a chiffon cake texture), plus extra for greasing

1 teaspoon grated lemon zest

For the icing:

250g (9oz) icing sugar

2 tablespoons rose water

2 tablespoons lemon juice

A handful of edible dried rose buds

METHOD:

• Preheat the oven to 180°C fan (200°C/400°F/Gas 6).

• Mix all the ingredients together in a large bowl to create a smooth batter.

• Lightly grease a 6-hole (8cm/3¼ inch) doughnut tin with some melted butter or vegetable oil.

•Fill the holes in the tin with batter to about one-third full and bake for about 12 minutes until risen and slightly browned.

• Remove from the oven and leave to cool while you cook the rest of the doughnuts.

• It should result in about 18–24 doughnuts depending on how much batter you use.

To make the icing:

• Mix the sugar with the rose water and lemon juice in a bowl until it is a thick white paste.

• Dip the doughnuts into the icing or drizzle it over the tops and then immediately scatter the rose petals from the dried rose buds over them so that they stick to the icing.

• These doughnuts will keep for 2 days in an airtight container. (Makes 18–24)

PALESTINE on a Plate is a celebration of real Palestinian food, cooked with the ingredients that author Joudie Kalla’s mother and grandmother use, and their grandmothers used before them.

Kalla has been working as a chef in London for 16 years. She trained at the prestigious Leith’s School of Food and Wine and has worked at restaurants such as Pengelley’s, Daphne’s and Papillon. She has been running her own private catering company for over seven years and ran a hugely popular deli and restaurant, Baity Kitchen, for three years.
— Palestine on a Plate, Memories from my mother’s kitchen, by Joudie Kalla
Published by Allen&Unwin. RRP: $55

These doughnuts are just beautiful. The essence of the Middle East really shines through here with the fragrant rose water, tangy lemon icing drizzled across the surface and the dried rose buds crushed on top. It really has everything I want in a dessert. I know that doughnuts aren’t typically Palestinian but they use many of the ingredients found in our desserts.

INGREDIENTS:

320g (11¼oz) plain flour

250g (9oz) golden caster sugar

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

1 teaspoon sea salt

2 eggs

180g (6¼oz) Greek yogurt

2 tablespoons vanilla bean paste

115g (4oz) melted salted butter (or vegetable oil to make it a chiffon cake texture), plus extra for greasing

1 teaspoon grated lemon zest

For the icing:

250g (9oz) icing sugar

2 tablespoons rose water

2 tablespoons lemon juice

A handful of edible dried rose buds

METHOD:

• Preheat the oven to 180°C fan (200°C/400°F/Gas 6).

• Mix all the ingredients together in a large bowl to create a smooth batter.

• Lightly grease a 6-hole (8cm/3¼ inch) doughnut tin with some melted butter or vegetable oil.

•Fill the holes in the tin with batter to about one-third full and bake for about 12 minutes until risen and slightly browned.

• Remove from the oven and leave to cool while you cook the rest of the doughnuts.

• It should result in about 18–24 doughnuts depending on how much batter you use.

To make the icing:

• Mix the sugar with the rose water and lemon juice in a bowl until it is a thick white paste.

• Dip the doughnuts into the icing or drizzle it over the tops and then immediately scatter the rose petals from the dried rose buds over them so that they stick to the icing.

• These doughnuts will keep for 2 days in an airtight container. (Makes 18–24)

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