
Vanilla & Rose Doughnut
3h 45m
Fluffy rose doughnuts with loads of vanilla custard as the filling.
Me and my little brother have always been huge suckers for doughnuts growing up, and I always liked testing and perfecting my recipe for family dinners on Sundays.
This version is my favorite and reflects my inspiration to use nordic ingredients such as roses, yet it still keeps it classic and simple with the vanilla custard.
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
Add 2 cups of milk and 120 g of egg yolk to a saucepan
Add 50 g of cornstarch and a mix of 150 g of sugar and the seeds from 1 vanilla bean
Turn the heat to medium and whisk continuously until the cornstarch is activated and the mixture is very thick
Pass the custard base through a fine sieve
Place it in the refrigerator until it is slightly chilled
Pour ½ cup of heavy cream into a stand mixer bowl. Whip with a whisk attachment on medium speed until soft peaks are formed
Add the whipped cream to the custard base and mix to incorporate
Season with the zest of 1 lemon and mix
Transfer to a piping bag with a tip. The custard filling is ready
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
Remove the towel from the proofed dough balls
Cut the parchment paper around the shaped doughnuts
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
Make a hole on top of each donut with the tip of the piping bag and fill it with the custard to taste. The vanilla & rose doughnut is ready
Enjoy!
Yield 25 pieces
Rose Doughnut
All-Purpose Flour
900 gAll-Purpose Flour
to dustFresh Yeast
40 gButtermilk
500 mlVanilla Bean
1Dried Rosebud
10 gDiced Butter
50 gEgg
4White Sugar
200 gVegetable Oil
6 cupsSalt
8 g
Custard Filling
Milk
2 cupsHeavy Cream
½ cupEgg Yolk
120 gCornstarch
50 gSugar
150 gVanilla Bean
1Lemon
1
Equipment
Stand Mixer
Parchment Paper
Kitchen Scale
Probe Thermometer
Stand Mixer
Kitchen Scale
Sieve
Piping Bag
Piping Tip