We used edible flowers to make these rose petal, almond and poppy seed doughnuts come to life for the perfect picnic treats.

MAKES 16 doughnuts + doughnut holes // COOKING TIME 1 hour, plus 2–3 hours rising time

INGREDIENTS
For the poppy seed doughnuts
4 tbsp sugar
2 tsp active dry yeast
¾ cup lukewarm water
4 cups flour, sifted
3 eggs, beaten
2 tbsp poppy seeds
1 tsp salt
100 g butter, softened and cut into cubes
Oil for frying
For the icing
2¼ cups icing sugar, sifted
4 tbsp milk
2 drops pink food colouring
To serve
3 tbsp edible dried rose petals
⅓  cup flaked almonds

METHOD
For the poppy seed doughnuts
1. Place the sugar, yeast and water in the bowl of a stand mixer. Mix lightly and allow to sit for 10 minutes until foamy and bubbling on top.
2. Add the flour, eggs and poppy seeds and knead well using the dough-hook attachment. After 5 minutes, add the salt.
3. Slowly add the butter and knead until the dough becomes smooth and glossy.
4. Cover the bowl with cling film and allow to rest for 1–2 hours, or until the dough has doubled in size.
5. Punch down the dough and roll out into a thick rectangle. Cut circles out, using a smaller cutter for the ‘hole’.
6. Place the doughnuts on a flour-dusted surface. Allow to prove for a further hour.
7. When the doughnuts have doubled in size, heat a large pot of oil over medium-high heat.
8. Working in batches, fry the doughnuts until golden brown and cooked, about 1–2 minutes a side. Remove from the oil and drain on paper towel.
For the icing
1. Mix all the ingredients together in a large, shallow container.
To serve
1. Allow the doughnuts to cool completely before dipping the top of each one into the icing and transferring on to a plate.
2. Top with rose petals and almond flakes and set aside until the icing hardens.

Recipe & styling: Kate Turner
Photography: Gareth van Nelson // HMimages.co.za

Lavender Camembert terrine will make a lovely addition to your picnic spread.

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