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Fluffy Rose Doughnuts with a Hint of Cardamom - photo 1
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Fluffy Rose Doughnuts with a Hint of Cardamom

Cakes and Bakes Desery Dishes for Special Occasions 150 min Medium 10 wyświetleń ~59.45 PLN - (0)
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Description

Here’s a recipe that will take you back in time to your grandmother's kitchen. These doughnuts are the essence of homemade confectionery – incredibly fluffy, light as a cloud, with a characteristic light rim that is a sign of masterful execution. The secret to their lightness is the dough made solely from egg yolks, long and careful kneading, and the addition of spirits, which ensures they do not absorb excess fat during frying. They are filled with classic, aromatic rose petal jam, and the subtle hint of cardamom in the dough adds a noble, spicy flavor. Served with a glaze made from lemon juice, which perfectly balances the sweetness, and decorated with candied orange peel, they are a true feast for the senses. Perfect for Fat Thursday, a carnival party, or simply as a way to sweeten a winter afternoon.

Składniki (14)

Servings:
20
  • Luxury wheat flour type 550 500 g
  • Milk 3.2% 250 ml
  • Fresh yeast 40 g
  • Cukier drobny 60 g
  • Egg yolks 6 szt.
  • Masło 82% 80 g
  • Rectified spirit 2 łyżki
  • Rose petal jam 250 g
  • Smalec wieprzowy 1500 g
  • Powdered sugar 200 g
  • Gorąca woda 45 ml
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Ground cardamom 2 g
  • Candied orange peel 50 g
💰 Szacowany koszt dania: ~59.45 PLN (2.97 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the Starter

1

Start by preparing the starter, or 'waking up' the yeast. In a small saucepan, heat the milk. It should be slightly warm, like bath water for a baby (about 37°C). You can check this by dropping a drop on the inside of your wrist – it shouldn't be hot. Crumble fresh yeast into a large bowl or cup, add 1 tablespoon of sugar (from the 60g) and 2 tablespoons of flour (from the 500g). Pour the warm milk over everything and gently mix with a fork, just until the ingredients are combined. Set the bowl in a warm, draft-free place for 10-15 minutes. After this time, a thick, bubbly foam should appear on the surface. This is a sign that the yeast is active and ready to work.

Ingredients: Fresh yeast, Milk 3.2%, Cukier drobny, Luxury wheat flour type 550
This is a crucial moment! If after 15 minutes there is no foam on the starter, it means the yeast is inactive (e.g., due to milk being too hot or age). Unfortunately, you will need to start over with fresh yeast; otherwise, the doughnuts will not rise.

Kneading the Dough

2

In a large bowl, place the egg yolks and the remaining sugar. Using a mixer with whisk attachments, beat them on high speed for about 5-7 minutes. The mixture should become very light, almost white, thick, and fluffy. This process is called 'kogel-mogel' and aerates the batter, contributing to its lightness.

Ingredients: Egg yolks, Cukier drobny
Use a large bowl, as you will be kneading the entire dough in it later. A good beating of the egg yolks with sugar is one of the secrets to fluffy donuts.
3

In a bowl with the beaten egg yolks, add the sifted flour, salt, the prepared, risen starter, and optionally ground cardamom. Start mixing the ingredients on low speed with a dough hook mixer or a wooden spoon, just until the ingredients roughly combine into a sticky mass.

Ingredients: Luxury wheat flour type 550, Salt, Ground cardamom
Always sift the flour! This not only removes impurities but primarily aerates it, making the dough lighter. At this stage, the dough will be very sticky - this is normal.
4

Now it's time for the key step – kneading. Without stopping mixing on medium speed (if using a mixer), start slowly pouring in the melted and cooled butter in a thin stream. Once all the butter is absorbed, add the spirit in the same way. Then knead the dough for about 10 minutes with a mixer or 15-20 minutes by hand. The finished dough should be smooth, elastic, shiny, and completely pull away from the sides of the bowl and your hands. It will be very soft, but it shouldn't be sticky.

Ingredients: Masło 82%, Rectified spirit
Don't rush adding the butter and spirit; let the dough absorb them. Long kneading develops the gluten network, which is essential for fluffiness. To check if the dough is ready, pinch off a piece and try to stretch it – it should form a thin, transparent membrane and not tear immediately.

Rising the Dough

5

Form a smooth ball from the kneaded dough. Lightly grease the bowl in which you kneaded the dough with oil, place the ball of dough in it, and turn it so that it is coated with a thin layer of fat. Cover the bowl with a clean kitchen towel or plastic wrap and set it in a warm place for about 90 minutes. During this time, the dough should at least double in volume.

An ideal place for rising is, for example, a slightly warmed (to 30-40°C) and turned-off oven. The oil will prevent the surface of the dough from drying out and forming a crust.

Shaping the Donuts

6

Place the risen dough on a lightly floured countertop or board. Gently punch it down with your fist to release the gas. Then roll it out into a flat disc about 1.5 cm thick. Using a glass with a diameter of about 7 cm, cut out circles. Knead the leftover dough again, roll it out, and cut out more circles.

Ingredients: Luxury wheat flour type 550
Do not roll the dough too thin, or the donuts will turn out flat. Try not to add too much flour to avoid making the dough tougher.
7

Place about half a teaspoon of rose jam in the center of each cut circle. Gently stretch each filled circle with your fingers and seal the edges very carefully, forming a neat ball. Make sure the seal is tight so that the filling doesn't leak out during frying. Arrange the formed doughnuts seam side down on a floured countertop or baking sheet, leaving space between them.

Ingredients: Rose petal jam
You can also cut out twice as many circles, place filling on half of them, cover with another circle, and seal the edges very carefully. This is an easier method for beginners.

Rising of the Donuts

8

Shape the doughnuts, cover them with a clean cloth, and let them rise for a second time for about 25-30 minutes. The doughnuts should noticeably puff up and become light. When you gently press a doughnut with your finger, the indentation should slowly return to its original shape – this is a sign that they are ready for frying.

Do not keep the doughnuts too long, as they will overproof, and then after frying, they will collapse and be unappetizing. This stage is called proofing.

Frying Donuts

9

In a wide, flat, and thick-bottomed pot, heat the lard or oil. There should be enough fat for the doughnuts to float freely (to a depth of about 3-4 cm). The ideal frying temperature is 175-180°C. If you don't have a thermometer, drop a piece of dough into the fat – it should immediately rise to the surface and brown to a golden color within a minute. If it browns too quickly, the fat is too hot; if it sinks to the bottom and takes a long time to rise, it's too cold.

Ingredients: Smalec wieprzowy
Use a large diameter pot to fry the donuts in small batches (3-4 at a time). Too many donuts at once will lower the temperature of the fat, and the donuts will soak it up instead of frying.
10

Gently place the risen doughnuts into the hot fat, one by one. Fry them for about 1.5-2 minutes on each side, until they achieve a beautiful golden-brown color. Fry the first side covered – the steam will help the doughnuts rise further and create the characteristic light ring on them. After flipping to the second side, fry without a cover.

Place the doughnuts into the fat with the side that was on top during rising. Be very careful when placing and turning the doughnuts to avoid splattering hot fat. Use long tongs or a wooden stick.

Cooling

11

Remove the fried donuts using a slotted spoon and place them on a metal rack lined with several layers of paper towels. The towels will absorb the excess fat. Leave them on the rack to cool slightly before decorating.

Do not stack hot donuts on top of each other, as they may get squished and lose their fluffiness. A rack allows for air circulation from below, ensuring that the donuts do not become soggy.

Decorating

12

Prepare the icing. In a bowl, sift in the powdered sugar. Gradually, tablespoon by tablespoon, add hot water (or lemon juice), vigorously mixing with a whisk or fork until you achieve a smooth, thick, but still pourable consistency. While still warm (but not hot!), dip the doughnuts into the icing with the top side or brush the icing on using a brush. If you like, sprinkle them with candied orange peel immediately before the icing sets.

Ingredients: Powdered sugar, Gorąca woda, Candied orange peel
You can adjust the consistency of the icing – if it's too thick, add a few drops of water; if it's too runny, add more powdered sugar. Icing warm donuts makes the icing thinner and slightly transparent.

Fun Fact

💡

The tradition of eating doughnuts on Fat Thursday dates back to the 17th century in Poland. It was a way to use up supplies of butter, lard, eggs, and sugar before the start of Lent, during which the consumption of these products was forbidden. In the past, doughnuts were filled with bacon, and their sweet version only gained popularity later on.

Best for

Tłusty Czwartek Karnawał Podwieczorek Spotkanie rodzinne

Tips

🍽️ Serving

Doughnuts taste best on the day they are made, when they are still slightly warm and incredibly fresh. Serve them on a large platter so everyone can help themselves. They pair perfectly with a cup of black coffee, tea, or a glass of cold milk, which wonderfully balances their sweetness.

🥡 Storage

If you have any leftover doughnuts (which is unlikely!), store them in an airtight container at room temperature for up to 2 days. To regain some freshness, you can heat them in the microwave for 10-15 seconds. Freezing is not recommended.

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