Doughnuts with rose cream and strawberry jam

Doughnuts with rose cream and strawberry jam
Serves: 12
  • For the doughnuts:
  • 100ml water
  • 35g unsalted butter
  • 70g strong flour
  • 2g salt
  • 5g caster sugar
  • 2 eggs
  • For the rose cream:
  • 600g whipping cream
  • 120g icing sugar
  • 30ml rose water (must taste)
  • To serve:
  • strawberry jam
  1. For the doughnuts, boil water and butter in a pan.
  2. In a bowl, sieve together the flour, salt and sugar before adding to the pan and cooking until the mix comes together with no lumps and just begins to sweat.
  3. Turn out of pan onto the bench.
  4. Spread the mix and leave to cool for 5 mins.
  5. Put into a food mixer fitted with a paddle and slowly incorporate the eggs until you have a smooth dough.
  6. Pipe into desired size (5g of mix per doughnut). You should get 60 doughnuts from this mixture.
  7. Freeze until needed.
  8. For the cream, whisk all ingredients together.
  9. To serve, place 5 doughnuts into a deep fat fryer and fry until golden brown.
  10. Remove onto kitchen towel to soak up any residual fat.
  11. Lightly dust with caster sugar.
  12. Serve warm with rose cream and strawberry jam.


Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.