PISTACHIO-DUSTED ROSE-GLAZED YEAST DOUGHNUTS
Provided by Food Network
Categories dessert
Time 3h20m
Yield 12 to 16 doughnuts
Number Of Ingredients 16
Steps:
- 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. In a small bowl, mix the milk, vanilla and eggs, and set aside. Turn the mixer on and alternate adding the milk mixture with the melted butter, scraping down the sides. Repeat for the remaining milk and butter, until it is all incorporated, then add the salt in. When you finish adding in all the liquids, the dough will be a little wet. Slowly sprinkle in the remaining 1/4 cup flour until the dough comes together and leaves the sides of the mixing bowl almost clean. (If it reaches this stage before adding in the full 1/4 cup, do not add in the rest.) Turn the dough out and knead it on a floured surface until the dough is soft and comes together, 1 minute. Place the dough in a bowl with a little oil and cover with a damp cloth. Store in a warm place to proof until it doubles in size, 1 to 2 hours.
- Roll the dough out to 1/2- to 1-inch thick and cut into doughnut shapes. Place the doughnuts on a floured tray and cover with a damp cloth, let rise for another 30 to 40 minutes.
- While the dough is rising, heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. When the dough is fluffy and doubles in size, place it in the fryer for 2 minutes on each side. Take out the doughnuts and cool on a cooling rack.
- While the doughnuts are cooling, make the glaze.
- For the glaze: Sift the confectioners' sugar through a sifter into a bowl. Add the cream, rose water and a few drops food coloring if using, and mix. Set aside until the doughnuts are ready to be glazed.
- 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. Sprinkle with a dusting of the ground pistachios then place on the rack to set.
ROSE JAM DOUGHNUTS WITH VANILLA GLAZE AND PISTACHIOS
"The dried rose petals and colorful pistachios give these doughnuts an extra spark," says Molly.
Provided by Molly Yeh
Categories dessert
Time 2h
Yield About 18 doughnuts
Number Of Ingredients 20
Steps:
- Make the dough: In a medium bowl, combine the yeast, milk, water and 1 teaspoon granulated sugar and give it a little stir with a wooden spoon. Let it sit about 5 minutes, until it becomes foamy on top.
- In a stand mixer fitted with a dough hook, mix the flour, salt, cardamom, cinnamon, orange zest and remaining 1/4 cup granulated sugar. Add the beaten egg and yolks, vanilla and yeast mixture and mix to form a very stiff dough. (It may be hard to incorporate at first, but keep mixing.)
- With the mixer on, gradually add the butter, piece by piece. This, too, will seem like it isn't going to incorporate, but keep on mixing for about 8 to 10 more minutes, scraping down the dough hook occasionally, until your dough is smooth and slightly sticky.
- Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature until it has doubled in size, about 2 hours. (Or refrigerate the dough for up to 2 days; bring to room temperature before rolling out.)
- Cut out the doughnuts: Turn out the dough onto a lightly floured work surface. Using a rolling pin, roll it out until about 1/2 inch thick.
- Cut out rounds of dough using a 2 1/2-inch round cookie cutter. Press the scraps of dough together and let sit 10 minutes, then reroll the scraps and cut out more rounds. (At this point, you can refrigerate the rounds up to 3 hours before frying.)
- Transfer the rounds to a baking sheet lined with parchment paper. Cover with plastic wrap or a dish towel and let rise for another hour, or until doubled in size.
- Fry the doughnuts: In a large cast-iron pot fitted with a deep-fry thermometer, heat 3 to 4 inches of vegetable oil to 350˚. Fry the doughnuts in batches of 3 or 4 for 1 1/2 minutes on each side until deep golden brown.
- Using tongs, remove the doughnuts from the hot oil and transfer to a rack set on a baking sheet to drain and cool.
- Make the filling: In a small bowl, combine the jam and rose water. Taste and adjust the proportions as desired. Spoon the jam into a squeeze bottle or piping bag fitted with a 1/4-inch tip.
- Make the glaze: In a medium bowl, whisk the confectioners' sugar, milk, vanilla and salt until smooth. It should be the consistency of a slightly thick glue - if it's too thick, add a little more milk; if it's too thin, add a little more confectioners' sugar.
- Dip the cooled doughnuts in the glaze and let any excess drip off. If the glaze has a hard time sticking to the doughnuts, that means it's too thick and that you should add more milk.
- Fill the doughnuts: Stick the squeeze bottle or pastry bag into the center of a doughnut, going as far down as you can without puncturing the other side. Wiggle it around, then fill up the hole with jam, leaving a circle of jam on top of the glaze. Sprinkle with pistachios and rose petals. Serve any remaining jam on the side for dipping.
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- Mix 4 1/2 cups of flour, salt and spices together. In the bowl of a standard mixer, combine warm milk with sugar and yeast. Add eggs and butter and mix. Add flour mixture and mix with the paddle attachment or with a wooden spoon until incorporated. Switch to the dough hook of your kitchenAid and knead on medium-low speed for about 5 minutes until dough is smooth, adding more flour if necessary. The dough shouldn’t be sticky when you touch it. Add one tablespoon of flour at a time if you feel like the dough is too sticky. If kneading by hand, work the dough for about 8 minutes.
- Bring milk and chopped pistachios to a boil in a medium sauce pan. As soon as you see the milk coming to a boil, turn the heat off and set the milk aside to let the mixture steep for 20 minutes. The milk will become infused with the pistachio flavor.
- Mix the confectioners sugar, milk and vanilla until smooth. Make sure the glaze is the right consistency, it should fall slowly from the spatula. If you feel like it’s too runny, add some more powdered sugar by the teaspoon, if you think it’s too thick, add some more milk, by the teaspoon.
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