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Rose-Raspberry Doughnuts with Pistachio Glaze - photo 1
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Rose-Raspberry Doughnuts with Pistachio Glaze

Cakes and Bakes Desserts Dishes for Special Occasions 180 min Medium 4 wyświetleń ~53.49 PLN - (0)
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Description

Here is a recipe for doughnuts that will take you to a whole new dimension of flavor, perfect for Fat Thursday and beyond. Forget about classic jam – at the heart of these fluffy, golden balls lies an exquisite filling of aromatic rose jam and tart raspberries. This combination creates the perfect balance of sweetness and refreshment. The dough, made with egg yolks and real butter, is incredibly delicate, light as a cloud, and melts in your mouth. The secret to its lightness is the addition of spirit, which prevents excessive fat absorption during frying. The whole is topped with a shiny, sweet glaze with a hint of rose water, sprinkled with crunchy, chopped pistachios. These doughnuts not only taste heavenly but also look stunning, combining the golden color of the dough with the ruby filling and the green of the pistachios. It’s the perfect offering for connoisseurs of sweets who are looking for something more than a traditional doughnut.

Składniki (17)

Servings:
20
  • Luxury wheat flour type 550 500 g
  • Fresh yeast 40 g
  • Milk 3.2% 250 ml
  • Cukier drobny 80 g
  • Egg 2 szt.
  • Egg yolk 4.4 szt.
  • Masło 82% 100 g
  • 95% spirit or vodka 15 ml
  • Rose jam 150 g
  • Frozen raspberries 100 g
  • Smalec wieprzowy 1000 g
  • Powdered sugar 200 g
  • Gorąca woda 45 ml
  • Unsalted, shelled pistachios 50 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Skórka otarta z cytryny 5 g
  • ✨ Opcjonalne
  • Rose water 5 g
💰 Szacowany koszt dania: ~53.49 PLN (2.67 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the yeast starter

1

Start by activating the yeast. In a small saucepan, heat 100 ml of milk until it is lukewarm (about 37°C). Be careful not to make it hot, as it will kill the yeast. Crumble fresh yeast into a small bowl, add 1 tablespoon of sugar (about 15g) and 1 tablespoon of flour (about 15g). Pour the warm milk over everything and mix thoroughly with a fork until the ingredients combine into a smooth emulsion. Cover the bowl with a clean cloth and set it in a warm, draft-free place for about 10-15 minutes. The starter is ready when it has significantly increased in volume and a thick foam appears on its surface.

Ingredients: Fresh yeast, Milk 3.2%, Cukier drobny, Luxury wheat flour type 550
The best place for rising is a slightly warmed oven (turned off!) or a spot near a radiator. If nothing happens after 15 minutes, the yeast is inactive and you should start over with a fresh batch.

Kneading the dough

2

In a large bowl, sift the remaining flour. Add the rest of the sugar and salt, and mix. In a second, smaller bowl, beat the eggs and egg yolks with a whisk. To the flour, add the risen yeast mixture, the beaten eggs with yolks, the remaining warm milk, the spirit, and the grated lemon zest. Start mixing the ingredients, initially with a wooden spoon, and then begin kneading the dough by hand or using a stand mixer with a hook. Knead for about 5-7 minutes, until the ingredients are combined.

Ingredients: Luxury wheat flour type 550, Cukier drobny, Salt, Egg, Egg yolk, Milk 3.2%, 95% spirit or vodka, Skórka otarta z cytryny
Use a large bowl, the dough will rise significantly. If you are using a mixer, start on a low speed, gradually increasing it. All ingredients (eggs, milk, butter) should be at room temperature.
3

Once the dough is kneaded, start adding very soft butter in batches (one tablespoon at a time). Only add the next portion of butter when the previous one has completely absorbed into the dough. Continue kneading for another 10-15 minutes (with a mixer) or 15-20 minutes (by hand). The finished dough should be smooth, elastic, shiny, and pull away from the sides of the bowl and your hands. It should be quite loose but cohesive.

Ingredients: Masło 82%
The key is patience. Do not add more flour, even if the dough seems sticky. Long kneading will develop the gluten network, which will make the doughnuts fluffy. To check if the dough is ready, perform the 'windowpane test': stretch a small piece of dough with your fingers - it should form a thin, transparent membrane that does not tear.
4

Form the dough into a ball, place it in a bowl lightly dusted with flour. Cover the bowl with plastic wrap or a damp cloth and set it in a warm place for about 1 - 1.5 hours, or until it doubles in size. The rising time depends on the ambient temperature.

To check if the dough has risen, press your finger into it to a depth of about 2 cm. If the indentation slowly springs back, the dough is ready. If it stays, it needs more time. If it disappears immediately, it has over-risen.

Preparing the filling

5

While the dough is rising, prepare the filling. In a small saucepan, combine the rose jam and frozen raspberries. Heat over low heat, stirring occasionally, until the raspberries break down and the mixture thickens, which will take about 10-15 minutes. Remove from heat and set aside to cool completely. A thick filling will be easier to place in the doughnuts.

Ingredients: Rose jam, Frozen raspberries
You can strain the filling through a sieve if you don't like raspberry seeds. Make sure the filling is completely cold before filling the doughnuts, otherwise the heat may damage the structure of the dough.

Shaping and proofing the doughnuts

6

Place the risen dough on a lightly floured work surface. Gently deflate it by punching it down. Roll out the dough to a thickness of about 1.5 cm. Using a glass or a round cutter with a diameter of 7-8 cm, cut out circles. Knead the leftover dough again, roll it out, and cut out more doughnuts. Arrange the cut circles on a countertop or board generously sprinkled with flour, leaving space between them. Cover them with a cloth and let them rise again for about 25-30 minutes. The doughnuts should become very fluffy and light.

Do not roll the dough too thin, as the donuts will be flat. Do not add too much flour, as it will burn in the fat. The donuts are ready for frying when, after a light press with your finger, the dough slowly returns to its place.

Frying the donuts

7

In a wide, flat pot, heat the lard or oil to a temperature of 175-180°C. The correct temperature is crucial. If you don't have a thermometer, drop a small piece of dough in - if it floats to the surface within a few seconds and starts to brown, the fat is ready. Place the doughnuts in the hot fat with the top side down (the side that was on top during rising). Fry covered for about 1.5-2 minutes on each side, until they achieve a beautiful golden-brown color.

Ingredients: Smalec wieprzowy
Do not add too many doughnuts at once, as this will lower the temperature of the fat and the doughnuts will absorb it. Frying covered for the first 2 minutes creates steam, which helps the doughnuts rise and forms the characteristic light ring.
8

After frying on one side, uncover the pot, gently flip the doughnuts to the other side using a wooden stick or fork, and fry uncovered for another 1.5-2 minutes. Remove the finished doughnuts with a slotted spoon and place them on a paper towel to drain excess fat. Leave to cool slightly.

Use wooden sticks or chopsticks to turn the doughnuts, so you don't pierce them, which could cause them to soak up fat. A properly fried doughnut should have a light, even rim all around.

Preparation of the icing and decoration

9

While the doughnuts are cooling, prepare the filling and icing. Transfer the cooled rose-raspberry filling to a piping bag with a long, thin tip (a tip for filling). Insert the tip into the side of each doughnut and squeeze in a portion of filling (about 1 teaspoon). Next, prepare the icing: sift powdered sugar into a bowl. Gradually, one tablespoon at a time, add hot water (and optionally rose water), stirring vigorously until you achieve a smooth, thick, yet still pourable icing. Finely chop the pistachios.

Ingredients: Powdered sugar, Gorąca woda, Unsalted, shelled pistachios, Rose water
Adjust the consistency of the icing with water. If it is too runny, add more powdered sugar. If it is too thick - a little water. Act quickly, as the icing sets quickly. Fill the doughnuts while they are still slightly warm, but not hot.
10

Dip each filled doughnut top in the prepared icing, allowing the excess to drip back into the bowl. Immediately after icing, generously sprinkle with chopped pistachios before the icing sets. Place the doughnuts on a cooling rack to allow the icing to set completely. Serve the same day.

It's a good idea to place parchment paper under the cooling rack, which will make cleaning up after the dripping icing easier. The doughnuts are best on the day they are made, as they are the fluffiest and freshest then.

Fun Fact

💡

The tradition of eating doughnuts on Fat Thursday dates back to the 17th century in Poland, although their precursor was a type of dumpling filled with lard and fried in fat. The sweet version only gained popularity in the 19th 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 Podwieczorek Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the donuts on a large platter or board, arranged in a pyramid shape. They can also be decorated with fresh raspberries or edible rose petals to enhance the visual effect. They taste best with a cup of good coffee or tea, which will balance their sweetness.

🥡 Storage

Doughnuts are definitely best on the day they are made. However, if there are any leftovers, store them at room temperature in a container lined with paper towels (to absorb moisture), but do not seal it tightly so the glaze doesn't soften. They can be stored for a maximum of one day. It is not recommended to store them in the fridge, as they stale faster.

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