If you want people to understand you, speak their language…

…this is a lesson that my husband and I have learnt during our cross-Atlantic relationship, even though both of our native languages are “English”.

There was that time in the car (A.K.A. the “argument factory”) when we completely missed our turning due to me giving the instruction “turn right in naught point three miles”. I repeated this at least four times, getting increasingly louder, in a bid for him to understand my simple directions. As we passed the road we were supposed to take, my exasperated husband explained he had no problem in hearing me, only in understanding the words I was using, and one word in particular. If I had used the word “zero” in place of “naught”, we would have been on exactly the same page (and on the correct road)!

And so the list goes on… like the time he said “period” to a young red-faced retail assistant instead of “full stop”… or the time I asked for the “loo” when I really, really needed the “restroom”… and how many times will I order chips with my lunch sandwich expecting a portion of deep-fried steak chips, only to be presented with a disappointing serving of crisps – schoolgirl error!!!

Even when words sound exactly the same, they can fool you and be spelt completely differently. Take the mighty doughnut for instance. Back home it is a magnificent word of eight letter magnitude, but in America a simple donut is much more relaxed, choosing to omit the useless u, g and h – because who wants to associate a miserable, moaning “ugh” with a donut, right?!!

And so this provides a rather tenuous link to today’s lip-smackingly tasty recipe – baked Matcha Green Tea and Rose Donuts. This recipe is FANTASTIC (even if I do say so myself!). Using yoghurt in the sponge mix results in a really moist, delicately flavoured green tea cake donut, which is then drizzled with a rosewater-infused frosting – what’s not to like?!! I also chose to bake my donuts, not only because they are healthier than their deep-fried counterparts, but because I was desperate to use my brand new Donut Pan – thanks USA Pan, I am like a kid with a new toy!

Click on the below to watch the video recipe…

Firstly, pre-heat the oven to 350ºF and grease a 6-Cup Donut Pan.

In a small bowl, sift together the flour, salt, baking soda, baking powder and Matcha green tea powder. Set aside.

In a large bowl, using an electric mixer, cream together the butter and sugar on a medium-high speed until light and fluffy (approx. 3 to 5 minutes). Add the egg and mix again on a medium speed until combined. Continue to mix on a low speed, adding the flour mixture and then the milk and yoghurt, mixing until just combined (take care not to over-mix).

Divide the batter evenly among the donut cups, filling each about three quarters full. Bake for 12 minutes, or until cooked through.

While the donuts are baking, mix together the powdered sugar, rosewater and red food colouring to make the drizzle. Add a little water if the mix is too thick.

When the donuts are cooked, leave to cool in the pan for 5 minutes. Place a wire rack over a non-stick baking mat and then transfer the donuts to the wire rack to cool.

Drizzle the rosewater frosting over the donuts and sprinkle with the dried rose petals, if using.

These donuts can be stored overnight in an airtight container at room temperature or stored in the refrigerator for up to 3 days (although you should remember to take them out an hour before serving as they are best served at room temperature).