Vanilla Rose Donuts
Votes: 1
Time: 2 hours 15 minutes
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
Nutritional value per serving:
Calories 1303, total fat 142 G., saturated fats 10 G., proteins 1 G., carbohydrates 11 G., fiber 0 G., cholesterol 0 mg, sodium 195 mg, sugar 5 G.
Calories 1303, total fat 142 G., saturated fats 10 G., proteins 1 G., carbohydrates 11 G., fiber 0 G., cholesterol 0 mg, sodium 195 mg, sugar 5 G.
Decorate your homemade tea party with these rose-shaped donuts. Formed from store-bought biscuit dough, they bloom like flowers when deep-fried. Drizzle the finished donuts with rosewater-vanilla glaze and sprinkle with edible rose petals.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tube (450 g) chilled biscuit dough (8 biscuits)
- 0.5 cup powdered sugar
- 2 teaspoons of milk
- 1 teaspoon vanilla paste
- 1/4 teaspoon rose water
- 2.5 l (10 tbsp) vegetable oil, for deep-frying
- Edible dried rose petals, for decoration
- Special equipment: deep fat thermometer
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Recipes with similar ingredients: puff pastry, milk, powdered sugar, rose water
Cooking the dish according to the recipe:
- Pour oil into a large, heavy-bottomed saucepan and attach a deep-fry thermometer to the side. Heat the oil over medium heat to 160°C (325°F). Line the pan with paper towels and place a wire rack on top.
- Separate the buns, then cut each in half to make 16 half-moons. Using your fingers, separate the dough of each bun dough piece into 3 layers. Holding the dough with the rounded edge facing up, gently wrap it around your fingertip to form the center of a rose. Remove it, then wrap the second piece of dough around the center, creating a flower shape. Wrap the third piece around the flower, using your fingertip to gently push the rounded edges outward like petals. Lightly pinch the base of the flower to seal the "petals." If the dough has dried out a bit, lightly moisten the base with water and then pinch it shut. Repeat with the remaining dough pieces.
- Carefully lower the roses, a few at a time, into the hot oil. Don't add too many at a time, or the oil temperature will drop. Maintain it at around 160°C (320°F). Fry until the donuts are golden brown on all sides, about 2 minutes per side. Transfer to the prepared wire rack to drain. Repeat with the remaining roses. Let the donuts cool completely, about 30 minutes.
- In a small bowl, combine powdered sugar, milk, vanilla extract, and rose water until smooth. Dip each donut into the glaze and immediately sprinkle with dried rose petals. Let the glaze set for 1 hour.
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