Chefs' Recipes

All Day Donut's rose cream doughnuts

Recipe for rose cream doughnuts by All Day Donuts in Melbourne.

  • 45 mins preparation
  • 15 mins cooking plus setting, proving
  • Serves 16
  • Print
Rose cream doughnuts
"Each morning I walk past All Day Donuts on my way to work; it's a rare day that I don't arrive at the office with rose-cream and chocolate-glazed lips."
Charlotte Hill, Brunswick, Vic
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  • 5 tsp dried yeast
  • 110 gm (½ cup) caster sugar
  • 750 gm (5 cups) plain flour
  • 90 gm vegetable shortening, melted
  • 2 eggs, at room temperature, lightly whisked
  • 375 ml milk, warmed
  • For deep-frying: vegetable oil
Raspberry sprinkles
  • 300 gm icing sugar mixture
  • 1 eggwhite
  • 1 tbsp freeze-dried raspberry powder (see note)
Rose cream
  • 125 gm caster sugar
  • 4 eggs
  • 25 ml rosewater
  • Juice and finely grated rind of 1 lime
  • 340 gm softened butter
  • 2 titanium-strength gelatine leaves, softened in cold water for 5 minutes
Chocolate glaze
  • 25 gm (¼ cup) Dutch-process cocoa
  • 40 gm (¼ cup) pure icing sugar


  • 1
    For raspberry sprinkles, line an oven tray with baking paper and set aside. Whisk sugar and eggwhite in an electric mixer until soft peaks form (4-6 minutes). While whisking, gradually add raspberry powder and 2 tbsp water until a thick and smooth mixture forms (2-3 minutes). Spoon mixture into a piping bag fitted with a 3mm nozzle and pipe 10cm-long strips onto the prepared oven tray. Leave to set until hard (overnight). Cut into 5mm pieces and store in an airtight container until required. Sprinkles will keep for 2 weeks.
  • 2
    For rose cream, whisk sugar, eggs, rosewater, lime juice and rind in a saucepan over medium heat to combine, then stir continuously until sugar dissolves and mixture begins to thicken (4-6 minutes). Transfer to an electric mixer, add butter, squeeze excess water from gelatine and add along with a pinch of salt. Whisk until just combined and spoon into a piping bag with a 5mm nozzle and refrigerate overnight to set.
  • 3
    Meanwhile, for doughnuts, combine yeast, 1 tbsp caster sugar and 120ml warm water in a bowl, stir to dissolve sugar, cover with plastic wrap and stand until foamy (5-7 minutes). Combine flour, vegetable shortening and egg in an electric mixer fitted with a dough hook and knead until combined (5-7 minutes). Gradually add milk and remaining sugar, and knead until dough comes away from sides of bowl (4-6 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap and set aside until doubled in size (1-1½ hours). Knock back dough, roll to just under 1cm thick, cut into rounds with an 8cm cutter and place on an oven tray lined with baking paper, leaving space in between. Cover with a tea towel and set aside until risen by a third (30-45 minutes).
  • 4
    Heat vegetable oil in a large saucepan to 190C. Deep-fry doughnuts in batches, turning occasionally, until golden (3½-4 minutes; be careful, hot oil will spit). Drain on paper towels and keep warm.
  • 5
    For chocolate glaze, stir cocoa, sugar and 60ml water in a bowl until a thick glaze forms (2-3 minutes).
  • 6
    Make a small incision in the side of each doughnut and pipe in rose cream, spread each one with chocolate glaze, scatter with raspberry sprinkles and serve warm.


Note Freeze-dried raspberry powder is available online from