Rose Petals Jam Doughnuts
Doughnuts with rose petals jam taste unbelievably, this fragrant jam is my favourite filling for doughnuts. Doughnuts are simple to make. They are deep-fried flattened balls of yeast dough and filled with jam (rosehip, prunes, apricot, strawberry, raspberry), custard, eggnog, chocolate or sweet cheese filling. They are usually covered with caster sugar or icing. These are light, airy and taste nicer than any shop-bought ones. A small amount of alcohol can be added to the dough - as it evaporates, it prevents the absorption of oil deep into the dough.
- Makes 18-20 Doughnuts
- plain white flour - 750g plus extra for dusting
- dried yeast - 20g
- milk - 350ml (lukewarm)
- caster sugar - 110g
- eggs - 2
- egg yolk - 2
- unsalted butter - 150g
- whiskey - 2 tablespoons
- salt - a pinch
- rose petals jam - 300g
- sunflower oil - 1 litre
- icing sugar - 150g
- hot water - 5 tablespoons
- Put the dried yeast and a pinch of sugar into a bowl, add lukewarm milk and mix well.
- Cover with a clean cloth and let it grow in a warm place (the temperature will speed up the growth process). When the yeast mixture has doubled its volume, is ready to prepare yeast dough.
- Meanwhile, beat the eggs with sugar in the bowl. Melt the butter and cool slightly.
- Put the flour, alcohol and yeast mixture into a bowl and mix well to form a dough. Gradually add melted butter.
- Knead for 10 minutes or until the dough is smooth and elastic.
- Cover with a clean cloth and let it rest. Leave the dough in warm place for 2 hours, until doubled.
- Transfer the dough to a lightly floured surface and knead. Divide into 70 grams equal pieces. Roll them between your palms to form balls and gently flatten the doughnuts. Place on baking trays, spaced well apart. Cover with a clean cloth and let it rest for 30-40 minutes, until doubled.
- Pour the oil into large, heavy saucepan to a depth of at least 10cm and heat it to 170°C. Regulate the temperature, making sure it remains even, or the doughnuts will burn. Test temperature with a small piece of dough or misshapen cookie. It should sink to the bottom, then immediately rise to the surface and begin to blister.
- Slide the risen doughnuts off the baking trays using fish slice. Lower them, rounded-side down into the hot oil and cook 3-4 at a time for about 1.5 minutes, turning as soon as the undersides are golden brown. Remove the doughnuts from oil with a slotted spoon and drain them on paper towel.
- Cool before filling. Put the jam in the pipping bag and pierce each doughnut on the side. Make sure the nozzle goes into the centre of the doughnut. Squirt a tablespoon of jam into the doughnut, until it almost starts to spill out.
- Mix the icing sugar and 5 tablespoons hot water. Add enough water for a drizzling consistency. Drizzle the glaze over the doughnuts and leave to dry.