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Cake Doughnuts with Saffron Glaze

Total 50 mins, includes cooling time
Active 50 mins
Makes 12 doughnuts
Special Equipment
a piping bag fitted with a large (size 806) round tip
Special Equipment
a piping bag fitted with a large (size 806) round tip
  • Doughnuts
    • 1 1/2 cups (195 grams) all-purpose flour
    • 2 teaspoons baking powder
    • 3/4 teaspoon kosher salt
    • 1/2 cup (100 grams) granulated sugar
    • 1 large egg
    • 1 large egg yolk
    • 1/3 cup whole milk
    • 2 teaspoons vanilla extract
    • 2 tablespoons vegetable oil, plus more for frying
  • Saffron glaze
    • 1 cup whole milk
    • 1 teaspoon saffron threads
    • 1/4 teaspoon ground turmeric
    • 3 cups confectioners’ sugar
    • A few drops of orange blossom water
    • Dried rose petals, for garnish
    • Chopped pistachios, for garnish
    1. Make the doughnuts: In a mixing bowl, whisk together the flour, baking powder, and salt. In another large bowl, whisk together the granulated sugar, whole egg, egg yolk, milk, vanilla, and 2 tablespoons oil together until combined. Add the dry ingredients to the wet and whisk to combine. The mixture should resemble thick pancake batter.
    2. Transfer the batter to a piping bag fitted with a large (size 806) round tip. Pipe the batter in rings onto 4-inch parchment squares. You can refrigerate the piped doughnuts at this point until ready to fry, or fry them right away. If refrigerated, allow the dough to come to room temperature before frying.
    3. In a large heavy-bottom pot, heat about 2 inches vegetable oil to 350°F. Fry the doughnuts in batches, slipping them still on the parchment into the oil. Fry about 3 minutes on the first side, until golden brown. Once the parchment releases from a doughnut, remove the parchment from the oil with tongs and discard. Flip the doughnuts and continue to fry about 1 minute longer on the second side, until golden. Place on a sheet pan fitted with a wire rack to drain.
    4. Make the saffron glaze: In a small saucepan, warm the milk until small bubbles appear on the edges of the pan. Remove from the heat and add the saffron. Let steep for a few minutes. Add ground turmeric and whisk to combine. Place the confectioners’ sugar in a bowl. Pour the hot milk a few tablespoons at a time into the confectioners’ sugar and whisk to combine, adding only enough milk until the glaze is pourable (you may have some leftover saffron milk). Add a few drops of orange blossom water to taste.
    5. To glaze and decorate the doughnuts, dip the warm (not hot) donuts into the glaze. Sprinkle with rose petals and pistachios. Serve them the same day they’re made.

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