raspberry pistachio doughnuts

Have you ever seen doughnuts as lovely as these? Smooth baby pink glaze. Delicate dustings of crushed pistachios. The fluffy dessert is almost too pretty to eat …almost. Cooked up by Gail, the clever food photographer and recipe developer behind Teak & Thyme, these baked doughnuts are quicker and easier to make than the usual fried variety (though they’re just as delicious).

That’s because they’re made from a regular batter, rather than a yeast-based dough that needs proofing. Once those bad boys are baked, all you need to do is dip them in the white chocolate and raspberry glaze, and sprinkle on those pistachios. Lucky they’re only almost too pretty to eat, right? Pop over here for the recipe.

To accompany you while you embark on your next culinary quest, we’ve cooked up some lovely kitchen merch, including three colourful tea towels and a flower-power apron. The designs are pulled straight from the pages of the frankie 2022 diary, which is full of vintage kitchen-inspired artwork by Pilgrim Hodgson. Find the lot over at the frankie shop.