Pistachio + Raspberry-Rose Glazed Fauxnuts


Ingredients

Fauxnuts:

2 Tablespoons Butter

1 Tablespoon Pistachio Butter

1/3 cup Sugar

1 egg

1 teaspoon Vanilla

1/2 cup Flour

1/4 cup ground Pistachios

1/2 teaspoons Baking Soda

1/2 teaspoon Baking Powder

1/4 teaspoon Kosher Sea Salt

1/3 cup Sour Cream



Glaze:

2 Tablespoons Sugar

1 Tablespoons Honey

1 Tablespoon Lemon Juice

2 Tablespoons Butter

1 oz Freeze Dried Raspberries

1 teaspoon Rose Powder

1 cup Powdered Sugar, sifted

2 Tablespoons Rose Water

Prepare

  • Preheat the oven to 425.

FOR THE FAUXNUT CAKES:

  • In a stand mixer (or with a hand mixer), cream together the butter, pistachio butter and sugar.

  • Add the egg and vanilla to the butter mixture.

  • Beat for about 3-5 minutes to ensure light and fluffy.

  • In a separate bowl, whisk together the baking soda, baking powder, salt, ground pistachios and flour.

  • Add the dry ingredients to butter mixture, alternating with the sour cream, until you have a smooth batter.

  • Grease and flour a 6-9 cavity donut pan.

  • Fill each cavity full. I use a piping bag to make this easier, but you can also do this with a spoon.

  • Put into the 425 oven and immediately reduce the heat to 350.

  • Bake 15 minutes, a toothpick should come out clean when checking doneness.

  • Rest cakes in the donut pan for 5 minutes, then turn out onto a cooling rack to complete cooling.

  • Once baked, the fauxnut will have cavities, but typically, not a full hole. If you'd like a full hole (I like there to be a full hole) you can completely cut out the cavity with an apple core tool or a knife.



FOR THE GLAZE:

  • In a blender, food processor or spice grinder, turn the freeze dried raspberries to powder.

  • In a bowl whisk together powdered freeze dried raspberries and powdered sugar.

  • To ensure a really smooth glaze, sift the powdered sugar mixture.

  • In a small saucepan melt butter with sugar, lemon juice and honey.

  • Cook until sugar is dissolved and the mixture lightly bubbles at the edges.

  • Slowly whisk butter mixture into the sifted powdered sugar mixture to ensure a smooth glaze adding the rose water a little bit at a time until the glaze is the right consistency to coat the cakes.

  • Working quickly, spoon or pipe glaze over fauxnuts on the a cooling rack, or place glaze into a bowl and dip fauxnuts carefully.

  • Top glazed fauxnuts with sprinkles, freeze dried raspberries, pistachios etc. if desired.

  • Allow to air dry for the glaze to set.

Makes 6-9 fauxnuts.