I created these doughnuts while trying out ideas for our #RockRoseBakeOff competition. Social media went crazy for the image I posted and I was asked to share the recipe …..
The day before….
Bash 14 juniper berries and soak in 75ml milk.
Oven dry orange zest and add to a bowl of caster sugar along with some fresh rosemary. Seal and leave to infuse.
On the day…
In a large bowl mix together 250g strong white flour, 25 caster sugar, 20g softened unsalted butter, 1 egg, 7g instant yeast, 5g salt. Warm the milk, remove the juniper berries and pour the milk into the large bowl along with 3 tablespoons of water.
Mix with your hands to make a dough, gradually adding another tablespoon of water. Knead the dough for 10 minutes, on a lightly floured surface, until smooth and elastic. Put the dough into a bowl, cover with a damp tea towel and allow to rise.
After 40 minutes, tip the dough onto a floured surface and roll out to about 1cm thick. Use a 8cm round cutter to cut out discs and a 2cm cutter to remove the insides.
Set the rings on an oiled baking tray, cover with cling film and let rise for a further 30 minutes. Using a deep fat fryer heat sunflower oil to 180c. Drop them in one at a time, cooking for around 1 minute each side.
Remove and roll to coat in the rosemary and orange sugar.
Sit back and enjoy your lovely Rock Rose inspired doughnuts, garnish with a refreshing G&T!