Carnival rose buds
Carnival is carnival! The internet is filled with recipes for all kinds of doughnuts and angel wings – and I invite you to try these fluffy doughnuts filled with rosehip jam and dusted with powdered sugar. I used my favorite recipe for yeast dough made with kefir, enriched with a few egg yolks.
Ingredients · Servings > 6 people
- 3 and 1/3 cups (500 g) flour plus some for dusting
- 2 tablespoons (30 g) of sugar
- 1 sachet of dry yeast (7 g) or 25 g of fresh yeast
- ½ teaspoon (approx. 3 g) of salt
- 250 g kefir at body temperature
- 3 egg yolks
- 30 g rum
- 60 g melted butter
- Fat for frying (I used 1.5 l of sunflower oil)
- Jam for filling (I used 400 g rosehip jam)
- Powdered sugar for sprinkling
Method · 2 h
- Place 500g of all-purpose flour, 30g of fine white sugar, 7g of instant yeast, and 3g of salt in the bowl of a food processor. Mix the ingredients with a whisk until evenly distributed.
- Then add 250 g of slightly warmed kefir and 3 egg yolks. The kefir should be approximately body temperature. If you want to use fresh yeast, add it to the warm kefir along with the sugar, mix, and set aside in a warm place for about 15 minutes.
- Attach the dough hook to the food processor, turn on low speed, and slowly begin mixing the dough ingredients. Then, add 30g of rum and 60g of melted, cooled butter. When the dough has absorbed all the flour and forms a relatively smooth, soft mass, increase the speed to medium. Knead the dough for about 15 minutes, until it becomes shiny and almost no longer sticks to your hands. It's a good idea to stop the processor occasionally and scrape the dough down the sides of the bowl.
- After about 15 minutes, check to see if the dough is ready. Properly kneaded dough should be moist to the touch but not sticky. Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl tightly with plastic wrap and set aside in a warm place until the dough has doubled in size.
- Turn the risen dough out onto a lightly floured surface and gently knock out the air, spreading it out into a sheet about 2 cm thick. Cut out 7 cm diameter discs from the prepared dough and place them on a baking sheet lined with baking paper. Cover the baking sheet with the formed doughnuts with plastic wrap to prevent them from drying out while the oil is heating.
- Heat the vegetable oil to 175 degrees Celsius. It's a good idea to use a thermometer to monitor the temperature. If the oil is too hot, the doughnuts will burn very quickly; if it's too cold, they will soak up the fat. It took me 12 minutes to heat 1.5 liters of oil over medium heat. Once heated, I moved the pot to the smallest burner and set the heat to low.
- Place enough doughnuts in the pot to allow room to rise, and fry them for 3 minutes per side, constantly monitoring the temperature. Remove the finished doughnuts from the oil with a slotted spoon and place them on a plate lined with paper towels to drain and cool.
- Fill the cooled doughnuts with your favorite jam, preserves, or cream. You can use a special tip or poke a small hole in the doughnuts with a skewer and stuff them using a pastry bag or a zip-lock bag.
- Cover the doughnuts with icing while they are still warm, or dust them with powdered sugar once they have cooled completely.
- Enjoy your meal!
