Rose Doughnut

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

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

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

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

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

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

Preheat the oven to 50 °C

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

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

Divide the dough into 60 g pieces

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

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

Place the vanilla pod in the oven for 1h to dry

Remove the towel from the proofed dough balls

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

Blend the dried vanilla pod into a powder

Mix the vanilla powder with 100 g of sugar

Blend 10 g of dried rosebud into a coarse powder

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

Punch a hole in each round of dough

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

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

Enjoy your doughnut as it is or with your favorite filling!