Make the batter

1. Preheat the oven to 350 F (180 C).
2. Chop the berries for the batter into chunks. If you’re starting with frozen berries, you might need to let them sit for a couple minutes or zap them in the microwave for about 30 seconds to make the chopping easier.
3. If you’re using the rose petals, grind them in a mortar & pestle

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   or a small coffee grinder

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   .
4. Melt the butter in a coffee cup in the microwave.  Brush three 12-cavity mini donut pans with a little bit of the butter. If you only have 1 pan, you’ll need to bake the donuts in batches.
5. Mix the flour, brown sugar, baking powder, ground rose petals, and salt in a bowl.  Make a well in the dry ingredients.
6. Pour the buttermilk, butter, and vanilla into the well.  Crack in the egg and whisk it lightly to break up the egg.  Gradually, stir the flour into the wet ingredients to create a thick batter.  Fold the chopped up berries into the batter.
7. Use a small cookie scoop to scoop a little less than 1 scoop of batter into each well of your pans.  Drop the batter into the edges of each well, and then use lightly damp hands to press the dough into the pan. Do your best to leave the hole in the middle of each well visible.

Baking and finishing the donuts

1. Bake the donuts for 12-13 minutes until the tops spring back when you touch them.  Turn out the donuts onto a wire rack.
2. Load up a blender jar with all of the glaze ingredients and then blend until smooth.
3. Pour the glaze into Pour the glaze into a small bowl.  Dip the tops of the donuts into the glaze. 
4. Pour some sprinkles into a small bowl.  Dip the tops of the donuts into the sprinkles. Set the donuts to drain and for the glaze to set on the wire rack.
5. Optionally, if you want to see the holes in the donuts better, use a small apple corer to punch out the middle of each donut. 

Storing donuts

Donuts are best eaten the same day that they’re made, though you can store them in the fridge in a lidded container for about 3 days.  If you want to freeze the donuts, freeze them unglazed in a plastic bag with as much air removed as possible for up to 2 months.  Warm the frozen donuts in a 300 degree oven for about 10 minutes and then glaze them from there.