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Rose Doughnut
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Noah Muscat

Noah Muscat

Rose Doughnut

2h 30m

Fluffy and rose-flavored doughnuts.

Me and my little brother have always been huge fans of doughnuts growing up, and I have always liked testing and perfecting my recipe for family dinners on Sundays.

This version is my favorite, and it especially reflects my inspiration to use nordic ingredients, such as roses, while keeping it classic and simple, especially if you fill it with the vanilla custard.

  • Pour 500 ml of buttermilk into the bowl of a stand mixer

    Step 0
  • Add 40 g of fresh yeast and mix on low speed with the hook attachment until the yeast dissolves

    Step 1
  • Add 900 g of all-purpose flour, 100 g of sugar, and the seeds from 1 vanilla bean. Reserve the pod

    Step 2
  • Add 8 g of salt and mix on medium speed until a crumbly dough is formed

    Step 3
  • Add 50 g of butter, diced in small cubes. Mix on medium speed until incorporated

    Step 4
  • Turn the mixer to medium-high speed. Add 4 eggs, one by one, until the dough is shiny and smooth

    Step 5
  • Preheat the oven to 50 °C

    Step 6
  • Dust a working surface with flour and put the dough on top. Dust more flour on the dough

    Step 7
  • Gently fold the dough in on itself until a ball is formed. Dust the dough with more flour as needed

    Step 8
  • Divide the dough into 60 g pieces

    Step 9
  • Roll the pieces into tight balls and place them on a sheet of parchment paper, 5 cm apart from each other

    Step 10
  • Cover with a tea towel and leave in a warm place for about 2h to double in size

    Step 11
  • Place the vanilla pod in the oven for 1h to dry

    Step 12
  • Remove the towel from the proofed dough balls

    Step 13
  • Warm 6 cups of vegetable oil in a tall pot to 165 °C over medium-high heat

    Step 14
  • Blend the dried vanilla pod into a powder

    Step 15
  • Mix the vanilla powder with 100 g of sugar

    Step 16
  • Blend 10 g of dried rosebud into a coarse powder

    Step 17
  • Mix the rose powder with the vanilla sugar and transfer to a wide container

    Step 18
  • Punch a hole in each round of dough

    Step 19
  • Place the doughnuts in the oil with the parchment paper. Remove the paper after 15s. Fry until both sides of the doughnuts are deep golden brown

    Step 20
  • Coat each doughnut with the sugar mix. The rose doughnut is ready

    Step 21
  • Enjoy your doughnut as it is or with your favorite filling!

    Step 22

Yield 25 pieces

  • All-Purpose Flour

    All-Purpose Flour

    900 g
  • All-Purpose Flour

    All-Purpose Flour

    to dust
  • Fresh Yeast

    Fresh Yeast

    40 g
  • Buttermilk

    Buttermilk

    500 ml
  • Vanilla Bean

    Vanilla Bean

    1
  • Dried Rosebud

    Dried Rosebud

    10 g
  • Butter

    Diced Butter

    50 g
  • Egg

    Egg

    4
  • White Sugar

    White Sugar

    200 g
  • Vegetable Oil

    Vegetable Oil

    6 cups
  • Salt

    Salt

    8 g

Equipment

  • Stand Mixer

    Stand Mixer

  • Parchment Paper

    Parchment Paper

  • Kitchen Scale

    Kitchen Scale

  • Probe Thermometer

    Probe Thermometer

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