Add <quantity>250<unit>ml</unit></quantity> of milk and <quantity>100<unit>g</unit></quantity> of sugar to a bowl

Whisk well to dissolve the sugar

Add <quantity>50<unit>g</unit></quantity> of fresh yeast and whisk to incorporate

Add <quantity>4</quantity> egg yolks and <quantity>1</quantity> whole egg

Add <quantity>100<unit>g</unit></quantity> of melted butter and whisk to incorporate

Add <quantity>25<unit>ml</unit></quantity> of brandy and whisk to incorporate

Add a mix of <quantity>5<unit>g</unit></quantity> of salt and <quantity>100<unit>g</unit></quantity> of all-purpose flour. Whisk until all the flour is dissolved

Add <quantity>400<unit>g</unit></quantity> of all-purpose flour, <quantity>200<unit>g</unit></quantity> at a time. Combine until a smooth and slightly sticky dough is formed

Cover with cling film and proof for 1h until it doubles in size

Remove the petals from <quantity>200<unit>g</unit></quantity> of mixed roses

Grind the petals with <quantity>200<unit>g</unit></quantity> of sugar, little by little, in a mortar and pestle, until a paste is formed

Transfer the paste to a clean container. The preserved rose petals are ready

Fill a saucepan 2/3 of the way with vegetable oil and heat to <temperature>160<unit>°C</unit></temperature> over medium heat. Make <quantity>3<unit>cm</unit></quantity> balls with the dough

Fry the dough balls for 3-4m until deep golden brown. Rotate the dough from time to time so they brown evenly. Drain them on paper towels

Serve them with a portion of the Preserved Rose Petals to taste. The doughnuts with preserved rose petals is ready

Enjoy them as a dessert or snack with a cup of coffee!