Ingredients

For the Doughnuts

• 1 Cup Plain flour
• 1/2 Cup Caster sugar
• 1 tsp baking powder
• 2 tsp Rose Water
• Pinch Salt
• 1/2 Cup Milk
• 1 egg
• 1 tbsp butter, melted

For the Glaze

• 1/2 Cup powdered sugar
• 1 tsp Rose Water
• 1-2 tsp Water

Method

For the Doughnuts

1. Pre-heat oven to 170C degrees and lightly grease the doughnut pan.
2. In a large bowl, mix together flour, sugar, baking powder, cinnamon (and salt).
3. Add milk, egg, rosewater and melted butter and stir until well combined.
4. Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-doughnut pan.  Or just be extra neat and do this with a spoon which is what I did.
5. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched or until dough is set.  Doughnuts will not be golden brown, but should be springy.
6. Allow to cool slightly before removing from pan.

For the Glaze

1. While the doughnuts are baking or cooling, make the glaze by combining powdered sugar, rose water, and liquid of your choice.
2. Add the water or milk, one teaspoon at a time, until desired consistency is achieved.
3. Dip the doughnuts into the glaze. Pull them up and twist slightly to catch the glaze on the top of the doughnut.
4. Allow the glaze to set and dip a second time.
5. Before the glaze becomes dry, sprinkle with rose petals.

Love

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