Rose doughnuts shine like gems among the carnival desserts. Making these very spectacular pastries is not as difficult as it looks. It requires patience and some handiness, but it’s a good opportunity for creative people to indulge in. The “flowers” are assembled by placing three rounds of different size onto each other, which are sticked with beaten egg white together. The edges of the circles are cut in order to look like petals.
- 400 g (~3 1/4 cups) flour
- 80 g (~1/3 cup) butter
- 2 tbsp sugar
- pinch of salt
- 2 tbsp rum
- 5-6 tbsp sour cream
- 4 egg yolks
- 1 egg white for sticking the circles
- lard or oil for deep-frying
Rub in butter and flour. Add egg yolks, sugar, salt, rum and sour cream, and knead until smooth and pliable. Wrap the dough and put in the refrigerator for 30 minutes.
On a floured surface roll out the dough to a thickness of 2 milimeters. Cut out rounds using 3 cutters of different size. With a knife cut the edges of each round. Spread the middle of the biggest circle with slightly beaten egg white, then place a middle-sized round on top. Spread egg white on the centre, put on the smallest round and gently press together.
Fry the doughnuts until golden. Place them on paper towel to absorb oil. Serve warm with jam.