Persian love cake donuts

a persian love cake donut photographed from above

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For the donuts:

  • Neutral high smoke point oil, for deep frying (e.g., canola)
  • 250g all purpose flour (2 cups), plus more for dusting
  • 0.5g (¼ teaspoon) cardamom
  • 4g salt (¾ teaspoon)
  • 9g baking powder (2 teaspoons)
  • 45g melted butter (3 tablespoons), cooled slightly
  • 100g sugar (½ cup)
  • 50g egg (1 large) at room temperature
  • 120g plain unstrained yogurt (½ cup) at room temperature
  • 1g (½ teaspoon) lemon zest
  • 5g (1 teaspoon) rosewater

For the glaze:

  • 75g (⅔ cup) powdered sugar
  • 5g (1 teaspoon) rosewater
  • 10g (2 teaspoons) lemon juice
  • Finely ground pistachios and edible dried rose petals for decoration


Make the donuts:

Glaze and decorate:

  1. Whisk together the powdered sugar, rosewater, and lemon juice until completely smooth.
  2. Drizzle lines over the donuts and top with pistachios and rose petals.


* Do not knead the dough or incorporate the flour into it, or it will turn out dry—just pat it into shape.

** To get a really good re-roll out of the scraps, try not to let any flour touch the freshly stamped edges, and compress them together so the bare edges mush together with other bare edges. Try not to introduce a lot of new flour. Feel free to fry the donut holes, or re-roll them with the scraps (if you fry them, they will take about 30 seconds less per side).