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Baked Donuts with Rosewater Glaze

Vegan Baked Donuts with a Rosewater Glaze are super easy to make and a healthier alternative to fried Donuts!

vegan donut with rosewater glazing

Donuts are great, but I’m not too fond of the whole frying process and having so much leftover oil, that’s why baked donuts are for me such a great alternative!

For the majority of baked donut recipes you’ll have to have a donut pan, but not in this one. The dough is firm enough to cut out the donut shapes with two glasses or with a glass and an apple corer (like I did).

vegan baked donut

I colored the glaze with a little bit of red beet juice and added some rosewater for the taste. Not to forget about the pistachios on top :)

vegan donut with rosewater glazing

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I had such a great time making these donuts, glazing and coating them and adding sprinkles (of course!). So I hope you will enjoy these as much as I did! Let me know if you give them a try!

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Cheers, Bianca

Baked Donuts with Rosewater Glaze

Elephantastic Vegan
Vegan Baked Donuts with a Rosewater Glaze and chopped Pistachios are super easy to make and a healthier alternative to fried Donuts!
5 from 3 votes
Prep Time 25 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 35 minutes
Course Dessert
Cuisine American, Vegan
Servings 8 donuts
Calories 236 kcal


Ingredients for the Donuts

  • 2 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1/4 cup white sugar
  • 1/4 cup canola oil
  • 1/3 cup warm almond milk

Ingredients for the Rosewater Glaze with chopped Pistachios

  • 1/2 cup confectioner’s sugar
  • 1 teaspoon beet juice
  • 2 teaspoons water
  • 1/2 teaspoon rosewater
  • 1 teaspoon corn starch
  • chopped pistachios raw, unsalted, unshelled


Instructions for the donuts

  • Mix the dry ingredients in a bowl, add in the wet ingredients and knead until it’s a soft dough.
  • Cover and let the dough rest in a warm place for about an hour.
  • Roll out the dough on a lightly floured surface about 1/2 inch high.
  • Cut out the donuts with a drinking glass. For the middle part you can use a shot glass or an apple corer.
  • Place the donuts on a baking sheet, cover them with a clean kitchen towel and let them rest for about half an hour.
  • Meanwhile pre-heat your oven to 400°F/200°C.
  • Bake them for about 10 minutes. Let them cool off before applying the glazing.

Instructions for the Rosewater Glaze with chopped Pistachios

  • Mix all the above ingredients (except the pistachios) in a mixing bowl and whisk until it’s a smooth glazing.
  • Dip in the donuts and sprinkle them with chopped pistachios.


Calories: 236kcalCarbohydrates: 38gProtein: 3gFat: 7gSodium: 15mgPotassium: 47mgFiber: 1gSugar: 13gCalcium: 17mgIron: 1.5mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Recipe Rating


Monday 16th of July 2018

May I sub the flour to gluten free flour because I’m allergic to gluten. Thank you.


Thursday 19th of July 2018

Hi Sara, unfortunately, I haven't tried these with gf flour, so I have no idea if it will work!


Tuesday 8th of March 2016

I am going to try this glaze on the Rosewater cookies you have. I think they would make a great pair! Can't wait to try them.


Monday 14th of March 2016

Great idea, Tomi! :)


Monday 5th of January 2015

These donuts look terrific.


Tuesday 6th of January 2015

Thank you so much, Vernon! & Thank you for all your help with the wordpress-thingy. :)