One of my favourite doughnuts are undoubtedly those filled with rose jam. These are unique doughnuts because I have never seen this version of this sweet product anywhere outside Poland. The below recipe is for doughnuts with rose jam, but the yeast dough can be used as the basis for, for example, doughnuts filled with custard or chocolate cream.
Doughnuts with rose jam, like other products made from yeast dough, require some time to prepare. If you have a kitchen mixer at home, it will certainly help you knead the dough faster and you will not have to get tired doing it yourself. Of course, the most time is used by making the dough and allowing the doughnuts to rise, but here you only have to wait, there is no need to work too hard on anything. I consider shaping the doughnuts to be a relatively efficient and time-consuming activity that is difficult to get tired of.
Of course, you should start preparing the doughnuts by making the yeast dough. In this recipe I use fresh yeast, which I first dissolve in milk with a little flour, mix and leave to rise. I combine the risen yeast with the remaining dough ingredients, except the butter, which I add a little later. Kneading the dough takes quite some time, just over 10 minutes.
I leave the kneaded dough to rise in a warm place, preferably at a temperature of about 22 degrees Celsius. After placing the risen dough on the kitchen counter, I knead it for a few seconds, then roll it out, fill it with jam and shape it into doughnuts. The final rising, this time of the doughnuts, depending on the temperature in the room, takes 20 to a maximum of 25 minutes. I fry the risen doughnuts for about 5 minutes, being careful not to burn the dough – it is best to fry them over a medium heat at an oil temperature of 175 degrees Celsius. After frying, I cool then decorate the doughnuts. In this particular recipe, I use icing, but it is enough to just sprinkle them with powdered sugar. I encourage you to try the recipe for doughnuts with rose jam below. Enjoy.
Ingredients for doughnuts with rose jam.
- 25 g fresh yeast
- 500 g all-purpose flour + extra
- 220 ml lukewarm milk
- 50 g melted, cooled butter
- 1/2 teaspoon of grated orange zest
- 50 g powdered sugar
- 3 medium egg yolks
- 1 egg “M”
- 10 ml vinegar
- a pinch of salt
- a little oil for greasing the bowl
- rose jam
- oil for frying
- powdered sugar for dusting (if using sugar for decorating)
Icing (if using icing for decorating):
- 200 g powdered sugar
- 30 ml lemon juice or hot water
- rose petals options
How to make doughnuts with rose jam.
Pour the milk into a bowl, add crushed yeast and 3 tablespoons of flour taken from the whole flour quantity. Mix then set it aside for 15 minutes to rise.
In the bowl of a kitchen mixer or in a glass bowl, combine the remaining flour previously sifted through a sieve, egg, egg yolks, powdered sugar, salt, vinegar, orange zest and risen yeast. Knead for 1-2 minutes, then pour in the melted but cooled butter. Knead the dough for 10-12 minutes, then transfer it to a glass bowl lightly greased with oil. Cover the bowl with a kitchen cloth and set it aside to rise for 1 hour and 30 minutes. Next, place the dough on the kitchen counter, degas it slightly, knead it for a while, then roll it out thinly to a thickness of about 0.5 centimetres. Place small portions of rose jam on the dough, cover with rolled out dough, press lightly around the jam to get rid of the air, and cut out round cakes from the dough using a metal cutter or a glass.
Place the dough cakes on a countertop lightly sprinkled with flour, cover with a cloth and leave it to rise for 20 minutes. Pour a large amount of oil into a wide, deep pot, heat it up and when hot, place the doughnuts on it. Fry the doughnuts at 175 degrees Celsius for about 5 minutes on both sides (medium heat). Place the fried doughnuts on a plate lined with a paper towel and let them cool down. When cold, sprinkle with powdered sugar or decorate with icing and rose petals.
If you decide to decorate the doughnuts with icing, pour the powdered sugar sifted through a sieve into the bowl of a kitchen mixer or into a glass bowl, add lemon juice and mix for 6-7 minutes.
Good to know when making doughnuts with rose jam.
The given amounts of ingredients will yield approximately 18 doughnuts.
I cut out the doughnuts with a metal cutter with a diameter of 7.5 centimetres.
I roll the dough to a thickness of 0.5 – 0.8 centimetres. The doughnuts can be filled after frying. In this case, you can roll out the dough a little thicker, i.e. to about 1 centimetre. If you fill the donuts before frying, you need to fry them a little longer, 5 minutes is enough time in my opinion.
I used just over 2 litres of oil to fry the donuts. The oil can be replaced with lard.
I use about 180 g of rose jam to fill the doughnuts.
You can replace the fresh yeast with instant yeast. In this case, use 7 g of instant yeast.
Before peeling the orange, it should be scalded with boiling water and pat-dried.
Do you like doughnuts? If so, try our recipe for Donuts with Nutella.