Pistachio Rose is a classic flavor combination in Middle Eastern cooking, and the two flavors paired together here are just wonderful. I was actually surprised how good they turned out. The rich, nutty pistachios plays off the delicate floral notes of the rosewater so well and the texture of these doughnuts: lighter than air. I also unintentionally made them vegan (with the exception of the half & half in the glaze, though you could totally use almond milk) so that's cool. Plus, the palest of pink hues with the green pistachios? Stop. Ok, go make them.
Pistachio Rose Baked Doughnuts
makes a dozen doughnuts
1 c all purpose flour
1/2 c finely ground pistachios
1/2 c organic cane sugar
1 t baking powder
1/2 t salt
1/2 c almond milk, room temperature
1 egg, room temperature
2 T coconut oil, melted
1/2 t almond extract
For the glaze:
2 c powdered sugar
2 T rosewater (you can find it in the international aisle at the grocery store)
2 T half & half, room temperature
teensiest drop of red or pink food coloring
1/2 c chopped pistachios, to top
Preheat oven to 350 degrees. Grease your doughnut mold with a little coconut oil. In a bowl, whisk together the flour, pistachios, sugar, baking powder, and salt and set aside. In another bowl, combine the almond milk, egg, coconut oil, and almond extract. Fold the wet ingredients into the dry until just incorporated, being careful not to over mix! We want tender doughnuts here so try not to overwork the gluten in the flour. Fill the doughnut molds about 3/4 of the way full and bake for about 8- 10 minutes, until lightly golden brown and the doughnuts spring back to the touch. Allow to cool on a wire rack while you make the glaze.
Whisk together the powdered sugar, rosewater, half & half, and food coloring until fully incorporated and has the consistency of honey. Dip the tops of the doughnuts into the glaze and sprinkle with chopped pistachios then place back on the cooling rack while they dry.