A cream cheese glaze and "confetti" of pink peppercorns and edible rose petals dress up these rose water-scented baked donuts.

Source: Better Homes and Gardens

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Credit: Victoria Pearson

Recipe Summary

prep:
25 mins
total:
50 mins
Servings:
30
Yield:
30 doughnuts or 4 mini loaves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Coat a 3-inch donut pan or muffin pan with nonstick cooking spray.

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  • In a large mixing bowl whisk together flour, sugar, baking soda, baking powder, and salt. Stirring to incorporate until smooth after each addition, add sour cream, oil, egg, 1/4 cup water, the rose petals, rose water, and peppercorns. Spoon batter into prepared pan, filling each cup about half full. Chill remaining batter. Bake 12 to 15 minutes or until a toothpick comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely. Repeat with reserved batter.

  • Dip tops of tea cakes in Cream Cheese Glaze. Immediately sprinkle with additional rose petals and peppercorns. Store in an airtight container up to 2 days or freeze unglazed cakes up to 1 month.

*Cream Cheese Glaze:

In a medium mixing bowl beat 4 ounces softened cream cheese, 3/4 cup powdered sugar, and 3 tablespoons milk with a mixer on medium until smooth. Makes about 1 1/2 cups.

Nutrition Facts

191 calories; fat 8g; cholesterol 21mg; saturated fat 2g; carbohydrates 28g; mono fat 2g; poly fat 3g; sugars 17g; protein 2g; vitamin a 182IU; vitamin c 1.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; folate 29.5mcg; vitamin b12 0.1mcg; sodium 110mg; potassium 42mg; calcium 23mg; iron 1.2mg.
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