Rose + Pistachio Brioche Doughnuts
The method for making these is very similar to that of brioche, where you only begin adding soft butter after you’ve made the dough. After rolling and cutting doughnuts, you prove overnight in the fridge and then bring back up to room temperate before frying. Dense and delicious!
3/4 cup Whole Milk
1/4 cup Rose Bud Tea
3 tbsp White Sugar
7 g Dry Active Yeast
1 Whole Egg
1 Egg Yolk
2 tbsp Honey
1 tsp Salt
2 3/4 cup All Purpose Flour
60 g Softened Unsalted Butter
6 cup Vegetable Oil
1 cup Icing Sugar
1/4 cup Water
1/2 tsp Rose Water
to taste Dried Rose Petals
to taste Unsalted Shelled Pistachios
Place Whole Milk and Rose Bud Tea in a saucepan. Gently bring to a boil over a medium heat and immediately turn off. Allow to steep for 10 minutes.
Strain milk into the stand-mixer bowl, making sure it's still around 115 degrees f or 46 degrees c. Add 1 tablespoon of the White Sugar.
Sprinkle over the Dry Active Yeast and gently stir. Set aside and allow the yeast to activate, around 5 to 10 minutes.
You'll know when the yeast is activated when it has foamed up and began to smell yeasty.
Add the Whole Egg, Egg Yolk, Honey, Salt and remaining White Sugar. Stir gently to just combine.
Add the All Purpose Flour and knead on a medium-high speed, in the stand-mixer with the dough hook attached.
Knead until the dough comes together and doesn't stick to the side of the bowl anymore. This should take about 5 minutes.
Begin adding the Softened Unsalted Butter, in small pieces at a time, until it's all incorporated.
Turn the dough out on to a lightly-floured surface and knead with your hands until the dough is completely smooth. Place the dough in a greased bowl and cover with plastic wrap.
Set aside in a warm place for about 2 hours until the dough has doubled in size.
Remove the dough from the bowl and knead gently for about a minute.
Roll out the dough until it's about 1.5cm or half an inch thick.
Using a doughnut cutter or round cookie cutter, cut out doughnuts and place on a lined baking tray. If you have any leftover dough, re-roll and continue cutting if need be.
Cover the tray with a tea towel and place in the fridge for a few hours, ideally overnight.
Remove from the fridge and allow doughnuts to come back up to room temperature.
In the meantime, fill a deep heavy pot fitted with a thermometer with Vegetable Oil and bring up to 330 degrees f or 165 degrees c.
Carefully fry around 3-4 doughnuts at a time, making sure you don’t crowd the pot as this will mess with the temperate of the oil. Cook for around 2 minutes on each side, until a deep golden brown. Transfer to a wire rack and allow to cool.
While doughnuts are cooling, make the glaze by placing the Icing Sugar in a bowl.
Slowly add Water and mix until you get a smooth, thick glaze. Add the Rose Water and mix to combine.
Roughly chop the Unsalted Shelled Pistachios.
Crumble the Dried Rose Petals into smaller pieces.
Dip one side of each doughnut into the glaze, topping with Dried Rose Petals and Unsalted Shelled Pistachios
Place on a cooling rack and allow the glaze to set for a few minutes. Serve and enjoy!