Rose Vanilla Doughnuts Recipes

ROSE JAM DOUGHNUTS WITH VANILLA GLAZE AND PISTACHIOS

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.

VANILLA CREAM-FILLED DOUGHNUTS

Steps:

• In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 1 minute. Add flour, 1/3 cup sugar, salt, and eggs; mix on low speed until dough comes together, about 1 minute. Continue mixing on low 2 to 3 minutes more. Add butter, a few pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, 5 to 6 minutes.
• Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours.
• Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough into 12-inch square about 1/2 inch thick. Using a 3 1/2-to-4-inch round biscuit cutter, cut out 9 doughnuts. Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours.
• Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches; heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, place doughnuts in the hot oil, taking care not to crowd them. Fry until golden brown on one side, 2 to 3 minutes; turn and continue frying on remaining side until golden, 2 to 3 minutes more. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle.
• Place remaining cup of sugar in a small bowl. Toss doughnuts in sugar, one at a time, to evenly coat. Return doughnuts to paper towel-lined baking sheet to cool completely, 30 to 40 minutes.
• Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Gently fold in pastry cream; you should have 3 cups of filling. Transfer to a pastry bag fitted with a small round tip; set aside.
• Poke a hole in the side of each cooled doughnut and fill with about 1/3 cup filling; serve immediately.

VANILLA CAKE DONUTS

Steps:

• Vanilla Confectioners'-Sugar Glaze:Whisk together confectioners' sugar, vanilla, and salt. Whisk in milk until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
• Donuts:Dust a baking sheet with flour. Whisk together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and vanilla seeds on medium-high speed until light and fluffy, about 2 minutes. Beat in egg and yolk, then vanilla extract. Scrape down bowl, then beat in dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients. Turn out dough onto baking sheet; use floured hands to flatten to a 3/4-inch-thick rectangle. Refrigerate at least 1 hour and up to overnight (if longer than 1 hour, cover with plastic wrap).
• Pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep-fry thermometer to pot and heat oil over medium to 350 degrees. Meanwhile, using a floured 2 1/2-inch round donut cutter, cut out donuts (or use a 2 1/2-inch round cookie cutter, then cut out holes with a 1- to 1 1/2-inch round cutter). Pat together scraps; cut out more donuts (these will not be quite as tender). Working in batches of 3 so as not to crowd pot, carefully drop donuts into hot oil and cook, flipping a few times, until deep golden brown all over, 4 1/2 to 5 1/2 minutes (2 1/2 to 3 1/2 minutes for holes), maintaining oil temperature between 340 degrees and 350 degrees at all times. Transfer donuts and holes to a wire rack set in a rimmed baking sheet; let cool 10 minutes.
• While still slightly warm, dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on rack. Let stand until glaze sets and donuts are cool, about 1 hour. Donuts are best eaten the day they are made.

MY MOM'S RAISED DOUGHNUTS

Steps:

• Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
• Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge. Remove from heat.
• Place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
• Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough.
• Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
• Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
• Form the dough into a ball and place into a large greased bowl. Grease the top of the dough, and cover the bowl with waxed paper. Set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours.
• Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.
• Drain the doughnuts on paper towels to absorb oil.
• In a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts.