Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Rose Donuts with a Hint of Cardamom – Secrets of Grandma's Recipe - photo 1
← Recipes

Rose Donuts with a Hint of Cardamom – Secrets of Grandma's Recipe

Cakes and Bakes Desserts Dishes for Special Occasions 180 min Medium 4 wyświetleń ~53.41 PLN - (0)
Rate:
(0)

Description

Here is a recipe that will take you back in time to a kitchen full of warmth and love. These are not just ordinary doughnuts. They are a tribute to tradition, enriched with a touch of modern elegance. The dough, incredibly fluffy and buttery thanks to a large number of egg yolks and real butter, is as light as a cloud. At its heart lies a noble rose petal jam, whose sweetness and aroma perfectly complement the delicate, spicy hint of cardamom. The whole is topped with a subtle, translucent glaze with the addition of rose water, which not only adds sweetness but also enhances the floral notes. These doughnuts, fried to a golden color with a characteristic light rim, are proof that the dough has risen perfectly. Serve them warm to fully enjoy their delicacy. Perfect for Fat Thursday, Carnival, but also as a luxurious dessert for special occasions that will delight any gourmet.

Składniki (16)

Servings:
6
  • Wheat flour type 550 500 g
  • Fresh yeast 40 g
  • Milk 3.2% 250 ml
  • sugar 60 g
  • Żółtka jaj 5 szt.
  • Masło 82% 80 g
  • Spiritus 15 ml
  • Rose petal jam 250 g
  • Smalec wieprzowy 1000 g
  • Powdered sugar 200 g
  • Gorąca woda 45 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Skórka otarta z cytryny 5 g
  • ✨ Opcjonalne
  • Ground cardamom 2 g
  • Rose water 15 g
  • Unsalted pistachios 30 g
💰 Szacowany koszt dania: ~53.41 PLN (8.90 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the yeast starter

1

Start with the heart of the doughnuts – activating the yeast. In a small saucepan, warm the milk. It should be warm, but not hot (the ideal temperature is 35-37°C). If you put your finger in it, it should feel pleasantly warm. In a large bowl, crumble fresh yeast, add 1 tablespoon of sugar (15g) and 2 tablespoons of flour (about 30g). Pour the warm milk over it and gently mix with a fork, just to combine the ingredients into a thick paste. Cover the bowl with a clean cloth and set it in a warm, draft-free place for about 15-20 minutes. The starter is ready when it has significantly increased in volume and a thick, bubbly 'cap' appears on its surface.

Ingredients: Fresh yeast, Milk 3.2%, sugar, Wheat flour type 550
This is a crucial moment! If after 20 minutes the starter hasn't risen and there are no bubbles, it means the yeast is inactive. Unfortunately, you will need to start over with fresh yeast. Milk that is too hot (above 45°C) will kill the yeast!

Kneading the dough

2

In a large bowl, sift the remaining flour. Add the rest of the sugar, salt, grated lemon zest, and optionally ground cardamom. Mix the dry ingredients with a spoon to distribute them evenly. In a separate bowl, beat the egg yolks with a fork until you achieve a smooth consistency.

Ingredients: Wheat flour type 550, sugar, Salt, Skórka otarta z cytryny, Ground cardamom, Żółtka jaj
Sifting flour is not only a way to get rid of lumps, but primarily to aerate it. This will make the dough lighter and fluffier. Use a large bowl to have enough space while kneading.
3

Add the risen yeast mixture and the beaten egg yolks to the bowl with the dry ingredients. Start mixing the ingredients, preferably with a large wooden spoon or spatula, until they combine into a loose, sticky dough. Then add the spirit.

Ingredients: Żółtka jaj, Spiritus
At this stage, the dough will be very sticky - that's normal. Do not add more flour than in the recipe, as the donuts will turn out hard. Patience while kneading is the key to success.
4

Now it's time for the most important part – kneading. You can do this by hand (about 15-20 minutes) or using a stand mixer with a dough hook (about 10 minutes). Knead the dough until it becomes more cohesive. In the meantime, melt the butter and set it aside to cool slightly. When the dough starts to pull away from the sides of the bowl, begin to add the melted but not hot butter in batches (1 tablespoon at a time). Only add the next portion of butter once the previous one has been fully absorbed into the dough.

Ingredients: Masło 82%
Adding the butter gradually is very important. If you pour it all in at once, the dough will 'melt' and it will be very difficult to bring it back together. Use a mixer if you have one – it will save you a lot of work!
5

After adding all the butter, continue kneading for a few more minutes. The finished dough should be extremely smooth, elastic, and shiny. It should easily come away from your hands and the sides of the bowl, and when stretched, it should form a thin, translucent membrane (the so-called windowpane test).

This is the moment when you see the result of your work. Perfectly kneaded dough is the key to fluffy donuts. Don't shorten the kneading time, even if you think the dough is already ready.
6

Shape the dough into a ball, place it in a bowl lightly dusted with flour. Cover the bowl tightly with plastic wrap or a damp cloth and set it in a warm place for about 1.5 hours, or until the dough has doubled in size.

The ideal place for the dough to rise is an oven with the light on (it generates gentle heat) or a spot near a radiator. Avoid drafts.

Shaping the doughnuts

7

Take the risen dough out onto a lightly floured surface or pastry board. Gently punch it with your fist to deflate it, then briefly knead it. Roll out the dough into a flat round about 1.5 cm thick.

Ingredients: Wheat flour type 550
Do not roll the dough too thin, as the doughnuts will not rise properly. Try to use as little flour for dusting as possible to avoid changing the structure of the dough.
8

Using a glass with a diameter of about 7-8 cm or a special cutter, cut out circles from the dough. Knead the leftover dough again, roll it out, and cut out more circles. Place them on a floured countertop or board, keeping some space between them.

To prevent the glass from sticking to the dough, you can dip its edge in flour before each cut of the circle.
9

Place about one flat teaspoon of rose jam in the center of each circle. Cover with a second circle and seal the edges very tightly with your fingers to prevent the filling from leaking during frying. You can gently roll the sealed doughnut in your hands to form a nice ball.

Ingredients: Rose petal jam
This is a very important step! Poorly sealed doughnuts will open up in hot oil, and the filling will burn. Make sure the edges are clean of filling before sealing.
10

Place the shaped doughnuts on a well-floured countertop or board, leaving plenty of space between them. Cover them with a clean cloth and let them rise for a second time for about 30-45 minutes. The doughnuts should become very fluffy and light.

To check if the doughnuts are ready for frying, gently press one with your finger. If the indentation slowly returns to its shape, it's the perfect moment. If it bounces back immediately - they need a little more time. If it stays - they have risen too much.

Frying the donuts

11

In a wide, flat pot, heat the lard or oil. There should be enough fat for the doughnuts to float freely in it (at least 3-4 cm deep). The ideal temperature is 175-180°C. If you don't have a thermometer, drop a small piece of dough – if it rises to the surface and starts to brown within a minute, surrounded by small bubbles, the fat is ready.

Ingredients: Smalec wieprzowy
Use a heavy-bottomed pot that distributes heat evenly. Too low a temperature will cause the doughnuts to absorb fat, while too high will burn them on the outside, leaving them raw inside. Monitor the temperature while frying.
12

Gently place the doughnuts into the hot oil, a few at a time, to avoid drastically lowering the temperature. Fry on each side for about 2-3 minutes, until they achieve a beautiful golden-brown color. Properly risen doughnuts should have a characteristic light rim all around.

Place the doughnuts in the fat with the side that was on top during rising. Do not add too many doughnuts at once; they need space to float freely. Use a wooden stick or fork to turn them, trying not to pierce the doughnuts.
13

Remove the fried donuts using a slotted spoon and place them on a plate or a rack lined with several layers of paper towels to drain excess fat.

Draining is important to prevent the doughnuts from being greasy. Let them cool for a moment before glazing – icing applied to very hot doughnuts will run off.

Icing and Decoration

14

Prepare the icing. In a bowl, sift the powdered sugar. Gradually, one tablespoon at a time, add hot water and optionally rose water, vigorously mixing with a whisk or fork until you achieve a smooth, thick, but still liquid icing. If it is too thick, add a little water; if it is too thin, add more powdered sugar.

Ingredients: Powdered sugar, Gorąca woda, Rose water
The consistency of the icing is key. It should be thick enough to create an appetizing layer on the doughnut, but fluid enough to dip the top of the doughnut in it.
15

Dip each slightly warm doughnut top in the glaze or brush the glaze on with a pastry brush. Set aside on a rack to let the glaze set. Before the glaze completely hardens, sprinkle the doughnuts with chopped pistachios, if using.

Ingredients: Unsalted pistachios
Work quickly, as the icing sets quite fast. If you want to achieve a 'spider web' effect or patterns, you can make a thinner icing and drizzle it over the donuts using a teaspoon.

Fun Fact

💡

The tradition of eating doughnuts on Fat Thursday in Poland dates back to the 17th century. Initially, however, doughnuts were filled with lard and eaten savory, while their sweet version only became popular in the 18th century. According to one superstition, anyone who does not eat a single doughnut on Fat Thursday will not have good fortune for the rest of the year!

Best for

Tłusty Czwartek Karnawał Rodzinne uroczystości Weekendowy deser

Tips

🍽️ Serving

Doughnuts are absolutely best on the day they are made, served while still slightly warm. Their delicacy and fluffiness are most noticeable then. They pair perfectly with a cup of black coffee, which balances their sweetness, or a glass of cold milk. They can be served on an elegant platter, creating an appetizing pyramid.

🥡 Storage

If you have leftover doughnuts the next day, store them in an airtight container at room temperature. Do not put them in the fridge, as they will stale faster there. To regain some freshness, you can heat them for a few seconds in the microwave (about 10-15 seconds on medium power) or in an oven preheated to 150°C for 3-4 minutes.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Poppy Seed and Orange Roll with Almond Crumble (Sweet Blog version) 180 min

Poppy Seed and Orange Roll with Almond Cru...

Cakes and Bakes
Poppy Seed Star with Vanilla and Lemon 120 min

Poppy Seed Star with Vanilla and Lemon

Cakes and Bakes
Caramel-Nut Swirls with Vanilla Cream Cheese 180 min

Caramel-Nut Swirls with Vanilla Cream Cheese

Cakes and Bakes
Creamy Strawberry Ice Cream with White Chocolate and a Hint of Basil 120 min

Creamy Strawberry Ice Cream with White Cho...

Desserts
Old Polish Kulebiak for Christmas Eve with Cabbage and Mushrooms 180 min

Old Polish Kulebiak for Christmas Eve with...

Regional Cuisine for Christmas Eve
Christmas Kulebiak with Cabbage and Mushrooms 180 min

Christmas Kulebiak with Cabbage and Mushrooms

Regional Cuisine for Christmas Eve

Recipe Categories

Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Desserts
Desserts in: New Year's Eve

A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.

See all recipes in this category
Dishes for Special Occasions
Dishes for Special Occasions

Dishes for special occasions are culinary masterpieces for birthdays, anniversaries, and holidays. Grilled beef steak with herb butter - restaurant quality at home. Beef Wellington - beef in puff pastry with duxelles. Roast duck with apples - a holiday tradition in a new edition. Pink salmon with...

See all recipes in this category
Reklama