Ingredients

For the doughnuts

  • 320g plain flour
  • 250g golden caster sugar
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp sea salt
  • 2 eggs
  • 180g Greek yogurt
  • 2 tbsp vanilla bean paste
  • 115g melted salted butter, plus extra for greasing
  • 1 tsp grated lemon zest

For the icing

  • 250g icing sugar
  • 2 tbsp rose water
  • 2 tbsp lemon juice

Method

  1. 1

    Preheat the oven to 200°C/gas mark 6. Mix all the ingredients for the doughnuts together in a large bowl to create a smooth batter.

  2. 2

    Lightly grease a 6-hole doughnut tin with the melted butter. Fill the holes in the tin with batter to about one-third full and bake for about 12 minutes, until risen and slightly browned.

  3. 3

    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.

  4. 4

    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 top to serve.

Palestine On A Plate by Joudie Kalla (£25, Jacqui Small) 

Nutritional Details

Each serving provides
  • Energy 741kj 177kcal 9%
  • Fat 5.0g 7%
  • Saturates 2.8g 14%
  • Sugars 21.0g 23%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 1511kj/361kcal

Each serving provides

30.2g carbohydrate 0.5g fibre 2.6g protein

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