Rose Jam Doughnuts With Vanilla Glaze And Pistachios Recipes

ROSE VANILLA DOUGHNUTS

Steps:

• Put the oil in a large heavy-bottomed saucepan fitted with a deep-fry thermometer. Heat the oil over medium heat until the thermometer registers 325 degrees F. Line a baking sheet with paper towels and top with a wire cooling rack.
• Separate the biscuits, then cut each biscuit in half to create 16 half-moons. Use your fingers to separate the dough of a half-moon into 3 layers. With the rounded edge up, gently wrap one layer around a fingertip to create the center of the rose. Slide it off and then wrap a second layer around the center, trying to match the shape of a flower. Wrap the third layer around the blossom, using a fingertip to lightly press the rounded edges outward like petals. Give the base of the flower a light pinch to secure the layers together. If the dough has dried out slightly, dampen the base lightly with water and then pinch it. Repeat this process with the remaining half-moon pieces.
• Carefully lower the roses a few at a time into the hot oil. Be sure not to crowd the oil or the temperature will drop. Control the heat to maintain 325 degrees F. Fry until golden brown all over, about 2 minutes per side. Drain on the prepared cooling rack. Repeat with the remaining roses. Let the doughnuts cool completely, about 30 minutes.
• Whisk together the confectioners' sugar, milk, vanilla and rose water in a small bowl until incorporated. Dip each doughnut in the glaze and immediately sprinkle with dried rose petals. Allow the glaze to set for 1 hour.

TANGERINE SORBET WITH VANILLA CREAM AND CANDIED PISTACHIOS

Steps:

• For the sorbet: Combine the tangerine juice, sugar and Campari if using in a medium saucepan. Bring to a simmer, stirring over low heat until the sugar is dissolved. Chill the mixture in the refrigerator for about 20 minutes then process the sorbet in an ice cream maker according to the manufacturer's instructions. Transfer to a bowl, cover tightly and freeze until firm, at least 2 hours and up to 3 days.
• For the pistachios: Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Stir the sugar, 1 tablespoon water and the salt together in a medium bowl. Add the pistachios and stir to coat. Spread the pistachios on the prepared baking sheet and bake until the nuts are golden and crisp, about 8 minutes. Allow the nuts to cool, then coarsely chop and set aside.
• For the vanilla cream: Place the cream in a small bowl. Use a paring knife to scrape the beans from the pod into the cream. Add the empty pod and refrigerate until ready to use.
• To serve, pour 2 tablespoons of the vanilla cream into a martini glass. Add a scoop of sorbet and garnish with pistachios.

DOUGHNUT ROSES

Steps:

• Pour the oil into a large heavy-bottomed saucepot fitted with a deep-frying thermometer. Heat the oil over medium heat until the thermometer registers 325 degrees F. Line a baking sheet with paper towels and top with a wire cooling rack.
• Separate the biscuits, then cut each biscuit in half, creating 16 half-moons. Use your fingers to separate the dough of one half-moon into 3 layers. With the rounded edge up, gently wrap one layer around a fingertip to create the center of the rose. Slide it off and then wrap a second layer around the center, trying to match the shape of a flower. Wrap the third layer around the blossom, using a fingertip to lightly press the rounded edges outward like petals. Give the base of the flower a light pinch to secure the layers together. If the dough has dried out slightly, dampen it lightly with water and then pinch it. Repeat this process with the remaining biscuit halves.
• Carefully lower the roses a few at a time into the hot oil. Be sure not to crowd the oil or the temperature will drop. Control the heat to maintain 325 degrees F. Fry until golden brown all over, about 2 minutes per side. Drain on the prepared cooling rack. Continue with the remaining roses.
• Let the doughnuts cool completely and then drizzle with Floral Doughnut Glaze. Immediately sprinkle with dried rose petals or lavender, as desired. Allow the glaze to set for 1 hour.
• For the rose glaze: Whisk together the confectioners' sugar, rose jelly and pomegranate juice in a small bowl until incorporated.
• For the lavender glaze: Whisk together the confectioners' sugar, milk and lavender honey in a small bowl until incorporated. Add 1 to 2 drops of lavender oil, depending on the desired vor intensity.

PISTACHIO-DUSTED ROSE-GLAZED YEAST DOUGHNUTS

Steps:

• For the doughnuts: In the bowl of a stand mixer fitted with a dough hook, add 3 cups of the flour, the sugar, yeast, lemon zest and orange zest, and mix for a couple seconds. In a small bowl, mix the milk, vanilla and eggs, and set aside. Turn the mixer on and alternate adding the milk mixture with the melted butter, scraping down the sides. Repeat for the remaining milk and butter, until it is all incorporated, then add the salt in. When you finish adding in all the liquids, the dough will be a little wet. Slowly sprinkle in the remaining 1/4 cup flour until the dough comes together and leaves the sides of the mixing bowl almost clean. (If it reaches this stage before adding in the full 1/4 cup, do not add in the rest.) Turn the dough out and knead it on a floured surface until the dough is soft and comes together, 1 minute. Place the dough in a bowl with a little oil and cover with a damp cloth. Store in a warm place to proof until it doubles in size, 1 to 2 hours.
• Roll the dough out to 1/2- to 1-inch thick and cut into doughnut shapes. Place the doughnuts on a floured tray and cover with a damp cloth, let rise for another 30 to 40 minutes.
• While the dough is rising, heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. When the dough is fluffy and doubles in size, place it in the fryer for 2 minutes on each side. Take out the doughnuts and cool on a cooling rack.
• While the doughnuts are cooling, make the glaze.
• For the glaze: Sift the confectioners' sugar through a sifter into a bowl. Add the cream, rose water and a few drops food coloring if using, and mix. Set aside until the doughnuts are ready to be glazed.
• When the doughnuts are cool, place a tray underneath the cooling rack and then dunk the doughnuts in the icing for a nice thick layer. Sprinkle with a dusting of the ground pistachios then place on the rack to set.

ROSE PETAL JAM

Steps:

• Toss the rose petals, lemon juice, and 1 cup sugar together in a bowl until the petals are evenly coated. Let stand at room temperature overnight.
• Bring the water to a boil in a saucepan over medium-high heat. Stir in the rose petal mixture and reserved 1 cup of sugar; stir until the sugar has dissolved. Reduce the heat to medium-low, and simmer 20 minutes. Increase the heat to medium-high, and return the mixture to a boil for 5 minutes. Stir in the pectin, and boil for 1 minute.
• Pour the jam into 4 sterilized half-pint jars. Seal with rings and lids, and store in a cool dark place.