Molly Yeh's Raspberry Rose-Filled Donuts Girl Meets Farm Food Network

Molly Yeh's homemade jelly doughnuts are a perfectly sweet ending to a holiday feast.
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage with a taste of the Midwest, too.

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Raspberry Rose-Filled Donuts
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 4 hr 15 min (includes rising and cooling times)
Active: 1 hr 10 min
Yield: 18 donuts

Ingredients

Dough:
1/2 cup warm milk (105 to 110 degrees F)
1/4 cup warm water (105 to 110 degrees F)
2 1/4 teaspoons (1 packet) active dry yeast
1/4 cup plus 1 teaspoon sugar
3 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
Zest of 1/2 orange
1 large egg plus 2 yolks, lightly beaten
1 teaspoon vanilla extract
6 tablespoons unsalted butter, at room temperature
Canola or vegetable oil, for the bowl and frying

Filling:
1 cup raspberry jam
1/2 tablespoon rose water, or to taste

Glaze:
1 1/2 cups powdered sugar, plus more if needed
2 tablespoons whole milk, plus more if needed
1 teaspoon vanilla extract
A pinch of kosher salt

Topping:
1/4 cup food-quality dried rose petals

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Molly Yeh's Raspberry Rose-Filled Donuts | Girl Meets Farm | Food Network
https://youtu.be/ZXLVJHqnVjQ