Make an extra batch of these Israeli doughnuts, because 12 is just not enough!
- 1 packet dry yeast
- ¼ cup caster sugar
- 2 ½ cups plain flour, plus more for dusting
- 2 eggs
- 25 g unsalted butter, softened
- ½ tsp freshly grated nutmeg
- 2 tsp salt
- 2 L vegetable oil, for frying
- ½ cup each strawberry jam and rose petal jelly
- 1 cup icing sugar, to dust
- dried rose petals, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Proving time: 1 hr 15 min
Combine the yeast and 1 tsp of the sugar with a ¾ cup of warm water and set aside for 10 minutes until foaming.
Place the flour, eggs, butter, nutmeg and salt in the bowl of a stand mixer with the remaining sugar and yeast mixture and mix with a dough hook for about 10 minutes until a soft, smooth dough forms. Add a little more warm water if you need to. Transfer to an oiled bowl and proof at room temperature for about 1 hour or until doubled in size.
Roll the dough to 1cm thickness and cut 5cm rounds with a cutter and set aside on a lightly floured tray to proof for 15 minutes, covered with cling film.
Heat the oil to 190°C in a wide saucepan. Fry the dough on both sides for a minute or 2 until golden brown.
Combine the strawberry jam and rose petal jelly and fill a piping bag with a metal piping nozzle. Alternatively, dilute the jams with a little hot water and place into a plastic squeeze bottle. Pipe or squeeze the filling into the centre of each doughnut.
Dust liberally with icing sugar and serve scattered with dried rose petals.
Photography by Lucy Alcorn.