Yeast buds with rose icing

 

Ingredients (10-12 pieces)

• 500 g of wheat flour (type 450-550)

• 25 g of fresh yeast or 7 g of dry yeast

• 250 ml of milk

• 70 g of sugar

• 2 egg yolks + 1 whole egg

• 70 g of butter

• 1 tablespoon of alcohol or rum

• a pinch of salt

• 1 teaspoon of vanilla extract (optional)

• 700-900 ml of rapeseed oil or lard for

frying

• 250 g of rose or raspberry jam (optional for

filling)

• 200 g of powdered sugar (per icing)

• 2-4 tablespoons of lemon juice or milk (per icing)

• 1–2 teaspoons of rose water or 2 tablespoons of rose jam

(Taste and color)

• dried rose petals or chopped pistachios to

Spraying (optional)

 

Preparation

Heat the milk to summer temperature.

In a bowl, crush the yeast, add 1 tablespoon of sugar and 3-4

spoons of milk, mix until dissolved.

Add 2 tablespoons of flour, mix to a smooth mass and set aside

to rise.

Melt the butter and cool.

In a large bowl, sift the flour, add salt and the remaining

sugar, mix it.

Add the yolks and the whole egg, pour the grown solution, add

vanilla.

Pour in the remaining milk and knead to connect

components.

Add melted butter and spirit, knead to obtain

smooth, flexible dough.

Cover the cake and leave it to rise.

Put the grown dough on the countertop and briefly degass.

Divide the dough into 10–12 equal parts and form balls.

Arrange the balls on the baking paper with spaces and

leave it to rise again.

Heat the oil/lard to about 175-180°C.

Fry the doughnuts in batches, putting them into the fat side

"Under" up.

Fry to golden color, turn and fry on the other

sides.

Take out the donuts with a strainer spoon and put away to

drainage.

Optionally make a hole in the side of the buds and hope

jam with a confectionery sleeve.

Put powdered sugar into a bowl, add lemon juice or

milk and rose water (or rose jam), mix

to obtain dense icing.

Sink the top of the buds in icing or pour a spoon.

Sprinkle with rose petals or pistachios.