Raspberry Hibiscus Doughnuts
These gorgeous Raspberry Hibiscus doughnuts are the perfect balance of sweet and tart. The vibrant color of the icing is eye candy and when topped with some fresh edible blooms, they are simply over the top.
Raspberry Hibiscus Doughnuts Ingredients
3 + 1/3 cups organic all-purpose flour
1/4 cup super fine sugar
2 teaspoons rose salt (or fine salt)
4 teaspoons yeast
4 organic large eggs
3/4 cup warm water
9 tablespoons organic, unsalted butter (at room temperature)
Organic canola oil
Directions
Place flour, sugar, rose salt, yeast, eggs, and water in the bowl of a stand mixer…mix on low speed for about 5 minutes until well combined and elastic. Then, slowly add pieces of butter while mixer is running on medium speed until well combined for another 7 minutes…stop the mixer occasionally to scrape down the side of the bowl. Cover with plastic wrap and allow the dough to rise in a sunny, warm spot until it has doubled in size…this can take anywhere from 1-3 hours.
Then, remove from bowl and roll out on a floured surface to a little under 1 cm thickness. Using a 2.5″ round cookie cutter and a nickel-sized round piping tip, cut out the donuts and centers. Place on a parchment lined baking sheet and cover with a kitchen towel. Allow to rise for another hour. 15 minutes before you are ready to fry the donuts, place two inches of canola oil into a high-sided pot (I used this one) and bring the temperature up to 360 degrees Fahrenheit. You will want to maintain this temperature as you are frying the donuts so keep an eye on the thermometer and raise/reduce heat as needed. Fry 2-3 donuts at a time, flipping once golden, about a minute on each side. Remove from oil using a slotted spoon and place on a wire rack atop paper towels to drain. Once you are finished frying the donuts and they are cool enough to handle, dunk the tops in the Raspberry Hibiscus Icing (recipe below) and place on a cooling rack…top with fresh organic, edible lilac blooms if you wish. Enjoy immediately.
Raspberry Hibiscus Doughnuts
Raspberry Hibiscus Icing
Ingredients
2 cups organic powdered sugar, sifted
Juice from 1 lemon
1/4 cup fresh raspberries
2 Tbsp sugar
1 tsp dried organic hibiscus
1 Tbsp filtered water
Directions
Place powdered sugar in a large mixing bowl. Set aside. Into a small saucepan over medium heat, add lemon, raspberries, sugar, hibiscus, water. Bring to a simmer and lower heat as needed. Simmer, mixing occasionally, until the mixture thickens into a syrup. Remove from heat and allow to cool. Using a fine mesh sieve, strain into a small bowl. Add 1 tablespoon of the syrup to the powdered sugar at a time until you reach your preferred consistently. You want the icing to be fairly thick. You can make the icing while the doughnuts are rising if you wish. Keep at room temperature.
Raspberry Hibiscus Doughnuts
Find more of my favorite doughnut recipes here...
Recipe + Photography by Cassie Winslow
