Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Hagebuttenmark (rosehip jam)
- 1/4 cup powdered sugar
- 1-2 tablespoons water
Special equipment needed:
- Stand mixer with dough hook attachment
- Donut cutter or 2 round cookie cutters (one larger than the other)
- Deep fryer or large pot for frying
- Wire rack for cooling
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt.
2. In a small saucepan, heat the milk until it reaches 110-115°F. Add the melted butter, eggs, and vanilla extract to the milk and whisk to combine.
3. With the mixer running on low speed, slowly pour the milk mixture into the flour mixture. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour or until it doubles in size.
5. On a floured surface, roll out the dough to 1/2 inch thickness. Using a donut cutter or 2 round cookie cutters, cut out donut shapes and place them on a floured surface. Cover with a clean towel and let them rise for another 30 minutes.
6. In a deep fryer or large pot, heat vegetable oil to 350°F. Fry the donuts for 1-2 minutes on each side until they are golden brown. Remove them from the oil using a slotted spoon and place them on a wire rack to cool.
7. In a small bowl, whisk together the Hagebuttenmark, powdered sugar, and water until it becomes a smooth glaze.
8. Dip the cooled donuts into the glaze and place them back on the wire rack to set.
Time:
Preparation time: 2 hours
Cooking time: 10-15 minutes
Temperature:
Frying temperature: 350°F
Serving size:
This recipe makes 12 donuts.
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 35g
Protein: 4g
Substitutions for ingredients:
- Rosehip jam can be substituted with any other fruit jam or jelly.
- Milk can be substituted with any non-dairy milk.
- Butter can be substituted with margarine or coconut oil.
Variations:
- Add cinnamon or nutmeg to the dough for a spiced flavor.
- Top the glazed donuts with chopped nuts or sprinkles.
- Fill the donuts with pastry cream or whipped cream.
Tips and tricks:
- Make sure the oil is at the right temperature before frying the donuts to ensure they cook evenly.
- Don't overcrowd the fryer or pot with too many donuts at once.
- Use a slotted spoon to remove the donuts from the oil to prevent them from breaking.
Storage instructions:
Store the glazed donuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the donuts, place them in a preheated oven at 350°F for 5-7 minutes or until they are warm.
Presentation ideas:
Arrange the glazed donuts on a platter and sprinkle them with powdered sugar. Serve with a cup of coffee or tea.
Garnishes:
Top the glazed donuts with chopped nuts, sprinkles, or edible flowers.
Pairings:
Serve the donuts with a cup of coffee or tea.
Suggested side dishes:
These donuts are best enjoyed on their own as a sweet treat.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dough is too dry, add more milk.
- If the donuts are not rising, make sure the yeast is fresh and the dough is in a warm place.
Food safety advice:
- Make sure the oil is not too hot to prevent it from splattering.
- Use caution when handling hot oil.
- Make sure the donuts are cooked all the way through before serving.
Food history:
Donuts have been around for centuries and are believed to have originated in Europe. They were originally made as a sweet treat for special occasions and celebrations.
Flavor profiles:
These donuts have a sweet and tangy flavor from the Hagebuttenmark glaze.
Serving suggestions:
Serve these donuts as a sweet treat for breakfast or dessert.
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