rosey doughs

A preface that these don’t have to be enjoyed in doughnut form. They work equally well as a cupcake, bundt, madeleine, loaf, spring form or anything else you have to put batter in and bake off.

It is true that there are three things to make to get these little dears, but I think it is worth it. Let’s get to it.

ROSE SUGAR

1/4 c. sugar

1/3 c. dried rose petals (make sure that no herbicides or pesticides were used on the roses if you source/dry yourself)

Pulse the sugar and rose petals in a food processor until the sugar begins to take on a rose tint. Or the rose petals begin to take on a sugary appearance. Store in a glass jar. It will make more than you need for this recipe. Pro tip: good in iced tea.

GLAZE

1 c. powdered sugar

1/8 c. milk (dairy or non)

Mix in a bowl that will be good for dunking yo’ doughnuts in.

DOUGHNUTS

1 c. oat or almond milk

1 t. apple cider vinegar

1 1/2 T. cornstarch

1/4 c. canola oil

3/4 c. sugar

1 1/2 c. all purpose flour

3/4 t. baking powder

1/2 t. baking soda

pinch of salt

1/2 t. ground nutmeg

Preheat oven to 350 degrees. Combine milk and cider vinegar in a bowl or mixing glass and let sit for a few to thicken. Blending all of this by hand rather than with an electric mixer is good because it does not make it too chewy. Plus, my mixer lives in the basement and I don’t want to go and get it. Pour in mixing bowl and add cornstarch. Mix until the cornstarch is not throwing any lumps into the mix. Add your oil and sugar and mix until relatively smooth. Add your remaining ingredients and mix until mostly combined. A few bumps here and there will be fine. Scoop into prepared tins, trays, molds etc. Bake for about 10-15 minutes if in small molds like doughnut or muffin forms and longer for cakes or loaves.

When cool enough to remove from molds do so because the glaze is best added so a sort of warm confection. After glazing the masterpiece, sprinkle on the rose sugar and behold the wondrous spectacle you are about to put in your face. Mmmm. Gluten.