Lychee Rose Doughnuts
User Reviews
5
Lychee Rose Doughnuts
Description
This recipe uses fresh lychees blended into a liquid combined with milk, egg, vegetable oil, and rose water to create a flavored cake doughnut batter. Cake flour, baking powder, sugar, and salt are folded in carefully to maintain a light texture. The batter is piped into a greased doughnut pan, baked for 12-15 minutes until set and lightly golden, achieving a tender crumb with a hint of floral fruitiness from the lychee and rose.
Once cooled, the doughnuts are dipped in melted ruby chocolate, which provides a unique, berry-like sweetness and pinkish color. Edible rose petals decorate the glaze, enhancing the floral presentation and aroma. These doughnuts balance delicate fruit and floral flavors with light sweetness and soft texture, suitable for a refined teatime treat or dessert.
The recipe notes that using a heart-shaped doughnut pan may produce some excess batter, suggesting the possibility of making additional small treats or adjusting batter quantity accordingly.
Ingredients
Lychee doughnuts:
- 5 (appx 75g) lychees skins and seeds/pit removed, fresh
- 25 ml milk or enough to make 100ml combined with the blended lychees, whole
- 1 egg large
- 30 ml vegetable oil
- 1 ½ teaspoon rose water
- 100 g cake flour
- 1 teaspoon baking powder
- 30 g granulated sugar
- pinch salt sea salt
Glaze:
- 50 g ruby chocolate melted
- rose petals culinary use
Instructions
Make the doughnuts:
- In a high-powered blender, blend the fresh lychees until smooth.
- Top the blended lychees with enough milk to make 100ml in total liquid.
- In a large bowl, whisk together egg, vegetable oil, blended lychees and milk and rose water.
- Add in cake flour, baking powder, granulated sugar and salt.
- Use a spatula to combine the ingredients together, taking care not to overmix.
- Transfer the batter into a large piping bag and trim the corner.
- Pipe the batter into a lightly greased doughnut pan.
- Give the pan a few taps to release any trapped air bubbles.
- Bake the doughnuts for 12-15 minutes, or until a toothpick inserted comes out clean or with the slightest crumbs clinging to it.
- Let the doughnuts completely cool in the pan before transferring to a wire rack.
Decorate:
- In a small bowl, melt 50g ruby chocolate until smooth.
- Dip each doughnut into the glaze and let it set.
- Decorate with culinary rose petals.
- Enjoy immediately.
Notes
- Fresh lychees with skins and seeds removed provide the key fragrant fruit flavor in the doughnuts.
- Rose water adds a floral aroma that complements the lychee, used carefully to avoid overpowering the doughnuts.
- Allow doughnuts to cool completely before glazing to ensure the chocolate adheres properly.
- If using a heart-shaped doughnut pan, extra batter may remain; consider making small cupcakes or adjusting batter volume.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 28mg | 9% |
| Sodium | 85mg | 4% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 48IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 54mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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