Yeast Donuts with Rose Glaze
Try this irresistible yeast donut recipe with a aromatic rose glaze. These fluffy treats are perfect for any occasion, and the addition of rose glaze garnished with dried rose petals gives them a unique flavor. With simple ingredients and easy-to-follow instructions, this recipe is perfect for novice bakers.
Servings: 12 Donuts
Calories: 208.41kcal
Ingredients
For the doughnuts:
- 2 cups all-purpose flour (1 to 2 tablespoon more for dusting)
- 1½ teaspoon instant yeast
- 3 tablespoons sugar
- ¼ teaspoon salt
- ½ teaspoon ground nutmeg (or cinnamon or allspice powder)
- 2 tablespoons butter softened to room temperature
- ½ cup milk lukewarm
- 1 large egg room temperature
- Oil to deep fry
For the glaze:
- 1 cup icing sugar
- 2 tablespoons heavy cream (or milk)
- ¼ teaspoon rose water
- ½ teaspoon orange blossom water (optional)
- dried rose petals for garnish
Option 2 - cinnamon sugar:
- ½ cup white sugar
- ½ teaspoon cinnamon powder
Instructions
Prepare the dough for the first rise
- Add the flour, instant yeast, sugar, salt and cinnamon powder to a large bowl. Mix to combine and make a well in the middle and add all the wet items - egg, soft butter, milk.2 cups all-purpose flour, 1½ tsp instant yeast, 3 tablespoons sugar, ¼ teaspoon salt, ½ teaspoon ground nutmeg, 2 tablespoons butter, ½ cup milk, 1 large egg
- Use a wooden spoon or rubber spatula to slowly mix the dry and wet content until it comes together. Knead on a lightly floured surface for 10 minutes.
- Lightly grease the bottom and the sides of the bowl and place the dough while making sure the dough surface is also lightly oiled to prevent drying.
- Cling wrap or cover with a cloth and let it rise until double or more size - about to 2 hours.
Prepare the doughnuts for the second rise
- Lightly dust the counter or plank with flour and roll out the dough to ½ inch thick.
- Use a doughnut cutter or like me bottle lids of appropriate sizes to cut out the doughnuts. Carefully lift and place the cut-out dough onto a floured tray and keep covered. Try to cut maximum from the first roll out itself.
- You can knead the remaining dough and let it rest for 10 minutes and roll it out again to ½ inch and repeat the process until you use up all the dough. I chose to keep the doughnut holes, but you may add them back to the dough to make more doughnuts.
- Let the cut-out doughnuts and holes rest for 30 minutes for their second rise.
Prepare the rose and orange blossom glaze
- Mix all the ingredients and add more icing sugar if you want a thick glaze or more cream for a thinner glaze. Adjust the rose and orange blossom water as per taste. You may skip this glaze and use cinnamon sugar instead.1 cup icing sugar, 2 tablespoons heavy cream, ¼ teaspoon rose water, ½ teaspoon orange blossom water
- For cinnamon sugar, mix the sugar and ground cinnamon.½ cup white sugar, ½ teaspoon cinnamon powder
Deep fry and glaze the doughnuts
- Heat a lot of oil in a deep saucepot or kadai on low to medium flame. (at least 2 inches of oil)Oil to deep fry
- Test the oil by dropping a small piece of dough, if it sizzles up immediately without browning then it is ready to use. If it gets brown too quick then the oil is too hot, you need to reduce the flame and bring the temp down.
- Carefully pick the doughnuts and slip them into the oil. (I fried one at a time but you may add more depending on the pan size)
- Fry on low to medium flame and flip and fry both sides until golden brown. about 30 to 50 seconds on each side. I chose to use the doughnut holes and they fry sooner than doughnuts. Remove the fried donuts using a flat slotted spoon or a chopstick.
- Dunk immediately into the prepared glaze (both sides) and transfer to a plate and garnish with rose petals.dried rose petals
- Serve immediately and store any leftovers in an airtight container and refrigerate. (make sure to warm it up before serving again)
Nutrition
Calories: 208.41kcal | Carbohydrates: 38.41g | Protein: 3.11g | Fat: 4.87g
