Step by step

1. This recipe makes 8 donuts.

2. Place the water, 250g caster sugar, dried hibiscus and strawberries in a small saucepan. Bring to the boil and simmer for 10 minutes. Strain to remove the hibiscus and strawberries. Return to the saucepan and simmer for 15 more minutes until a syrup-like consistency forms. Set aside to cool.

3. Add the remaining sugar and zest of the lemons to the bowl of a stand mixer fitted with the pastry beater and mix on speed 4 until the sugar gets the consistency of wet sand. Add the butter, vanilla extract and salt and mix on speed 6 until pale in colour. Add the eggs and sour cream and mix until combined. Scrape the sides of the bowl down if needed. Add the flour and baking powder and mix on speed 1 until just combined.

4. Pipe the batter in a greased donut baking tin, be careful not to overfill, the donuts will rise in the oven. Bake for 12 minutes in a 180°C preheated oven. Allow to cool on a wire rack.

5. Mix the icing sugar, 8 teaspoons of the hibiscus syrup and optionally a drop of pink food colouring if you’re looking for a more vibrant effect. Mix together. Dip the donuts in the glaze and serve.