Rose scented mini doughnuts with spiced sugar

10
Ingredients

1h
Prep Time

10m
Cook Time

1h 10m
Ready In

Recipe: #43937

December 08, 2024

Categories: Breads, Middle Eastern, Deep Fry, Yeast Rolls, more

recipe by:
ellie

"This is a Lithuania recipe and uses rapeseed oil but I think any oil for deep frying will work well. Makes 20 doughnuts. Recipe source: Amber & Rye cookbook"

Original is 10 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (135.3 g)
Calories 932.6
Total Fat - 93.8 g
Saturated Fat - 9.7 g
Cholesterol - 1.5 mg
Sodium - 15.6 mg
Total Carbohydrate - 24.1 g
Dietary Fiber - 2.5 g
Sugars - 8 g
Protein - 3.4 g
Calcium - 23.5 mg
Iron - 0.8 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step 1

In a saucepan over low heat add the milk to the pan and heat until lukewarm and then remove from heat and add yeast along with a tablespoon of flour and sugar; cover pan with a tea towel and leave in warm place for 20 minutes or until frothy.

Step 2

Meanwhile sift the rest of the flour into a bowl and stir in the rest of the sugar. Add yeast mixture to bowl along with the rosewater and then using hands work mixture into a dough and bring together into a ball.

Step 3

Turn out onto a flour dusted surface and knead for 5-10 minutes or until smooth and elastic; return to bowl; cover with tea towels and leave in warm place for 40-50 minutes or until doubled.

Step 4

Line a baking sheet with parchment paper and also dust a plate with flour. When dough is ready, take about a teaspoonful and shape it into a walnut sized ball and then roll it in the flour (on the plate) and then place on baking sheet. Repeat with all the dough. Cover the dough balls with tea towel and leave to rise for 20 minutes or until they are about the size of a golf ball.

Step 5

Pour the deep-frying oil into a large pot with high sides and place on high heat until hot. To test if oil is ready take a scrap of dough and add to oil and it should sizzle and turn golden in less than a minute.

Step 6

Working in batches, fry the balls of dough for 3-5 minutes or until puffed and golden brown -- do not overcrowd pan. Remove cooked doughnuts from oil with slotted spoon to a paper towel lined plate.