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Rose Pistachio Donuts – Grandma's Improved Recipe - photo 1
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Rose Pistachio Donuts – Grandma's Improved Recipe

Cakes and Bakes Desserts Dishes for Special Occasions 210 min Medium 10 wyświetleń ~39.72 PLN - (0)
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Description

Here are doughnuts that bring a traditional, grandmother's recipe into the 21st century, preserving the soul of homemade baking. These are not just ordinary doughnuts – they are small culinary masterpieces. The dough is incredibly fluffy and delicate thanks to a large number of egg yolks, real butter, and a secret addition of grated orange zest, which gives a subtle citrus aroma. At the heart of each doughnut lies a velvety rose petal jam, whose noble, floral flavor perfectly balances the sweetness of the dough. The whole is topped with a shiny glaze, also with a hint of rose, and a crunchy sprinkle of chopped pistachios and edible rose petals. These doughnuts are not only delicious but also beautifully presented, with a characteristic light rim that attests to their lightness and perfect frying. Perfect for Fat Thursday, Carnival, but also for any occasion when we want to treat ourselves and our loved ones to a bit of luxurious pleasure.

Składniki (15)

Servings:
8
  • Luxury wheat flour type 550 500 g
  • Fresh yeast 40 g
  • Milk 3.2% 250 ml
  • Cukier drobny 80 g
  • Żółtko jaja kurzego 6 szt.
  • Masło 82% 80 g
  • Rectified spirit 1 łyżka
  • Grated orange zest 2 szt.
  • Rose petal jam 200 g
  • Rapeseed oil for frying 1000 g
  • Powdered sugar 200 g
  • Gorąca woda 30 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • ✨ Opcjonalne
  • Unsalted pistachios 30 g
  • Dried edible rose petals 5 g
💰 Szacowany koszt dania: ~39.72 PLN (4.97 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Yeast starter

1

Start by preparing the starter, or 'activating' the yeast. In a small saucepan, warm the milk. It should be slightly warm, at a temperature of about 37°C – like body temperature. Check by dropping a drop on the inside of your wrist; it should feel pleasantly warm, not hot. In a large bowl (where you will knead the dough), crumble the fresh yeast. Add one tablespoon of sugar (about 15g) from the measured portion, one tablespoon of flour (about 15g), and pour in the warm milk. Gently mix with a fork, just to combine the ingredients. Cover the bowl with a clean cloth and set it in a warm, draft-free place for about 15 minutes.

Ingredients: Fresh yeast, Milk 3.2%, Cukier drobny, Luxury wheat flour type 550
The most common mistake is 'scalding' the yeast with milk that is too hot, which kills it. If after 15 minutes there is no thick, bubbly foam on the surface of the starter, it means the yeast is inactive and you need to start over. A warm place can be near a radiator or a slightly heated (and turned off!) oven.

Doughnut dough

2

When the starter is ready (beautifully 'activated'), sift the remaining flour into the same bowl. Add the rest of the sugar, egg yolks, salt, spirit, and freshly grated orange zest. Start kneading the dough. You can do this by hand or using a stand mixer with a dough hook. Knead for about 5-7 minutes, until the ingredients are combined and the dough starts to pull away from the sides of the bowl.

Ingredients: Luxury wheat flour type 550, Cukier drobny, Żółtko jaja kurzego, Salt, Rectified spirit, Grated orange zest
Use a mixer with a hook to save energy. If you are kneading by hand, do it vigorously, 'beating' the dough against the countertop to aerate it. Remember to add the salt along with the flour, not directly to the starter, so as not to weaken the yeast.
3

Now it's time to add the fat. The butter should be very soft, but not liquid. Add it to the kneaded dough in batches, one tablespoon at a time. Only add the next portion of butter when the previous one has completely combined with the dough. After adding all the butter, continue kneading for another 10-15 minutes (with a mixer) or 15-20 minutes (by hand). The finished dough should be extremely smooth, elastic, shiny, and should not stick to your hands. When pressed with a finger, it should slowly return to its shape.

Ingredients: Masło 82%
This is a key moment! Long and thorough kneading with butter creates a gluten network that will trap air and make the doughnuts fluffy. Don't shorten this time! The dough will be very sticky at first, but don't add more flour – knead patiently, and it will reach the right consistency.
4

Form a ball from the kneaded dough, place it in a bowl lightly dusted with flour, cover it with a cloth or plastic wrap, and set it aside to rise in a warm place for about 1.5 hours. During this time, the dough should at least double in volume.

To prevent the surface of the dough from drying out, you can brush it with a thin layer of oil or cover the bowl with plastic wrap. The rising time depends on the ambient temperature – in a cooler room, it may take longer.

Shaping and Rising

5

Remove the risen dough onto a lightly floured work surface. Gently knead it to release the air, then roll it out into a disc about 1.5 cm thick. Using a glass or a cutter with a diameter of about 7-8 cm, cut out circles. Place a heaping teaspoon (about 10g) of rose jam in the center of half of the circles. Lightly brush the edges of the filled circle with water or egg white (leftover from the eggs) and cover it with another empty circle. Seal the edges very carefully to prevent the filling from leaking during frying. Shape them into neat, slightly flattened balls in your hands.

Ingredients: Rose petal jam
Be careful not to put too much filling, as it will make it difficult to seal the doughnuts. Properly sealing the edges is absolutely crucial! You can press them with a smaller glass. Place the shaped doughnuts on a work surface or a baking sheet generously sprinkled with flour, keeping some space between them.
6

Cover the shaped doughnuts with a clean cloth and let them rise for the second time (called proofing) for about 30-40 minutes in a warm place. The doughnuts should puff up noticeably and become very light. When you gently press a doughnut with your finger, the indentation should slowly level out – this is a sign that they are ready for frying.

Don't let the doughnuts overproof – if the indentation from your finger doesn't spring back, the doughnuts may collapse and absorb a lot of fat while frying. This stage is just as important as the first rise.

Frying the donuts

7

In a wide, flat pot or deep skillet, heat the oil to a temperature of 175-180°C. If you don't have a thermometer, drop a small piece of dough in – if it rises within a few seconds and starts to brown, surrounded by small bubbles, the oil is ready. Place the doughnuts in the hot fat in batches, with the top side (the one that was on top during rising) facing down. Don't add too many at once; they need to float freely.

Ingredients: Rapeseed oil for frying
Use a heavy-bottomed pot that distributes heat evenly. Too low a temperature will cause the doughnuts to soak up fat, while too high will burn them on the outside, leaving them raw inside. Carefully place the doughnuts in to avoid burns.
8

Fry the donuts for about 2-3 minutes on each side until they achieve a beautiful golden-brown color. For the first 2 minutes, fry them covered, and after flipping to the other side – without a lid. This will help them rise and create the characteristic light rim. Remove the fried donuts using a slotted spoon and place them on a paper towel to drain excess fat. Allow to cool completely.

Frying covered in the first phase creates steam, which helps the doughnuts rise. Use two forks or wooden sticks to turn them, so as not to pierce the doughnuts, which could cause the filling to leak out.

Icing and decoration

9

When the doughnuts are cool, prepare the icing. Sift the powdered sugar into a bowl. Gradually, one teaspoon at a time, add hot water (or rose water for enhanced aroma), vigorously mixing with a whisk or fork until you achieve a smooth, thick, but still pourable consistency. Dip each doughnut into the icing with its top side, allowing the excess to drip off.

Ingredients: Powdered sugar, Gorąca woda
Add water very carefully – it's easy to make the icing too runny. If that happens, add more powdered sugar. Icing cold donuts prevents it from dripping and losing its shine.
10

Place the glazed donuts on a cooling rack. Before the icing completely sets, sprinkle them with coarsely chopped pistachios. Additionally, for decoration, you can adorn them with edible dried rose petals. Leave for about 15-20 minutes until the icing hardens.

Ingredients: Unsalted pistachios, Dried edible rose petals
Act quickly with the topping, as the hot water-based icing sets quite fast. A cooling rack will allow the excess icing to drip off freely, and the donuts won't stick to the plate.

Fun Fact

💡

In Poland, Fat Thursday is the day when, on average, every Pole eats 2.5 doughnuts. This tradition dates back to pagan times, when people bid farewell to winter and prepared for the arrival of spring by eating rich foods.

Best for

Tłusty Czwartek Karnawał Podwieczorek Przyjęcie rodzinne

Tips

🍽️ Serving

Serve the donuts on a large, decorative platter or wooden board, arranged in an appetizing pyramid. Their beautiful appearance makes them a centerpiece on the table. They taste best on the day they are made, accompanied by good coffee or tea.

🥡 Storage

Doughnuts are best on the day they are fried. If there are any leftovers, store them at room temperature in an airtight container or covered, so they don't dry out (for up to 2 days). Do not store them in the fridge, as they will stale much faster. They can be warmed briefly in the oven (about 150°C) to regain some freshness.

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