Pistachio-Dusted Rose-Glazed Yeast Doughnuts
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tsps
Instant Yeast2 tsps
Vanilla2
Eggs6 tbsps
Unsalted Butter (melted)1 tsp
Salt1 tbsp
Heavy CreamDirections:
1
Special equipment: a doughnut cutter For the doughnuts: In the bowl of a stand mixer fitted with a dough hook, add 3 cups of the flour, the sugar, yeast, lemon zest and orange zest, and mix for a couple seconds
2
In a small bowl, mix the milk, vanilla and eggs, and set aside
3
Turn the mixer on and alternate adding the milk mixture with the melted butter, scraping down the sides
4
Repeat for the remaining milk and butter, until it is all incorporated, then add the salt in
5
When you finish adding in all the liquids, the dough will be a little wet
6
Slowly sprinkle in the remaining 1/4 cup flour until the dough comes together and leaves the sides of the mixing bowl almost clean
7
(If it reaches this stage before adding in the full 1/4 cup, do not add in the rest
8
) Turn the dough out and knead it on a floured surface until the dough is soft and comes together, 1 minute
9
Place the dough in a bowl with a little oil and cover with a damp cloth
10
Store in a warm place to proof until it doubles in size, 1 to 2 hours
11
Roll the dough out to 1/2- to 1-inch thick and cut into doughnut shapes
12
Place the doughnuts on a floured tray and cover with a damp cloth, let rise for another 30 to 40 minutes
13
While the dough is rising, heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F
14
When the dough is fluffy and doubles in size, place it in the fryer for 2 minutes on each side
15
Take out the doughnuts and cool on a cooling rack
16
While the doughnuts are cooling, make the glaze
17
For the glaze: Sift the confectioners' sugar through a sifter into a bowl
18
Add the cream, rose water and a few drops food coloring if using, and mix
19
Set aside until the doughnuts are ready to be glazed
20
When the doughnuts are cool, place a tray underneath the cooling rack and then dunk the doughnuts in the icing for a nice thick layer
21
Sprinkle with a dusting of the ground pistachios then place on the rack to set