The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pistachio doughnuts with rosewater glaze


These doughnuts are made from a cake-like batter. Serve with Turkish delight and pistachios, if you like.

You'll need

75 gm pistachio kernels 320 gm plain flour 110 gm (½ cup) caster sugar 3 tsp baking powder Finely grated rind of 1 orange Scraped seeds of 1 vanilla bean 250 ml (1 cup) milk 60 gm butter, melted and cooled 1 egg, lightly beaten For deep frying/greasing: vegetable oil   Rosewater glaze 120 gm caster sugar 2 small strawberries, crushed 225 gm pure icing sugar, sieved 3 tsp rosewater, or to taste

Method

  • 01
  • Process pistachios in a food processor until finely ground, transfer to a large bowl, add flour, sugar, baking powder, orange rind, vanilla seeds and a pinch of salt. Stir to combine, make a well in the centre, then add milk, butter and egg. Mix until smooth, transfer to a piping bag fitted with a 2cm-fluted nozzle, refrigerate to rest for 1 hour.
  • 02
  • For rosewater glaze, combine sugar and 50ml water in a small saucepan, stir over medium-high heat until sugar dissolves, add strawberries, simmer until syrupy (2-3 minutes). Strain into a heatproof bowl (discard pulp), add icing sugar, whisk until smooth, then whisk in rosewater and set aside (thin with a little water to drizzling consistency if necessary.)
  • 03
  • Preheat oil in a deep-fryer or deep-sided saucepan to 180C. Pipe 8cm-diameter rings onto squares of lightly oiled baking paper. Slide rings, in batches, into oil and cook, turning occasionally, until puffed, golden and cooked through (3-4 minutes; be careful as hot oil may spit). Drain on absorbent paper, then, while still warm, drizzle with rosewater glaze and place on a cooling rack until glaze sets. Serve warm or at room temperature.

At A Glance

  • Serves 16 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 16 people

Featured in

Jun 2010

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×